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Ham and Vegetable Soup

Jen Paleracio
Season with all kinds of dried herbs and spices. Great recipe for leftover ham.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, Soup
Cuisine American

Equipment

  • Stockpot
  • Soup Ladle
  • knife
  • cutting board

Ingredients
  

  • 3 tablespoons olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried tarragon
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 teaspoon dried basil
  • 2 medium carrots, sliced
  • 2 stalks celery, chopped
  • 3 medium yellow potatoes, peeled, cubed
  • 2 cups smoked ham, cubed
  • 2 cups shredded cabbage
  • 4 cups chicken broth
  • 1 sprig fresh thyme, leaves, removed from stem

Instructions
 

  • Heat a stockpot with oil. Add onion, and saute until tender or translucent. Add the garlic, and continue sauteing until fragrant.
  • Add all spices, garlic powder, dried thyme, dried tarragon, salt, ground pepper, and dried basil, and stir to combine.
  • Add carrots, celery, potatoes, smoked ham, cabbage, and chicken stock. Stir to combine, lower the heat, cover, and simmer for 10 minutes or until the potatoes are tender.
  • Sprinkle the fresh thyme leaves at the end of cooking.

Notes

 
 
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Keyword ham, soup, vegetables