Hearty Vegetable Ham Soup
Hearty Vegetable Ham Soup is a soup that serves 8. One portion of this dish contains approximately 10g of protein, 4g of fat, and a total of 137 calories. For $1.45 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe from Skinny Chef requires broccoli florets, mushrooms, diced ham, and water. A couple people made this recipe, and 49 would say it hit the spot. It can be enjoyed any time, but it is especially good for Winter. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 1 hour. Overall, this recipe earns a solid spoonacular score of 73%. Similar recipes are Hearty Ham and Swiss Soup, Hearty Ham and Three-Bean Soup, and Hearty Bean Soup with Ham.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
1 cup broccoli florets
1 14-ounce can no salt added stewed tomatoes
1 cup carrots, chopped
2 celery stalks, chopped
1 32-ounce container of reduced sodium, low-fat beef broth or chicken broth
1/2 cup whole-wheat or gluten free elbows or other small pasta
1 1/2 cups diced ham, about 8 ounces
2 cloves of garlic, minced
1 5-ounce package mushrooms, sliced
2 tablespoons no salt added tomato paste
1 tablespoon olive or vegetable oil
1 cup of water
1 yellow onion, thinly sliced
1 zucchini, halved lengthwise and chopped
Equipment:
dutch oven
Cooking instruction summary:
In a large dutch oven or large stockpot, heat the oil over medium-high heat. Add the onion, tomato paste and garlic and cook for 5 to 7 minutes, stirring constantly. Add the broth, zucchini, mushrooms, carrots and celery. Bring to a boil.Cover and reduce to a simmer for 30 to 35 minutes or until vegetables are tender. Add the canned tomatoes along with their liquid, ham, broccoli and pasta. Cook an additional 8 to 10 minutes or until pasta is cooked through and broccoli is tender. Serve immediately.
Step by step:
1. In a large dutch oven or large stockpot, heat the oil over medium-high heat.
2. Add the onion, tomato paste and garlic and cook for 5 to 7 minutes, stirring constantly.
3. Add the broth, zucchini, mushrooms, carrots and celery. Bring to a boil.Cover and reduce to a simmer for 30 to 35 minutes or until vegetables are tender.
4. Add the canned tomatoes along with their liquid, ham, broccoli and pasta. Cook an additional 8 to 10 minutes or until pasta is cooked through and broccoli is tender.
5. Serve immediately.
Nutrition Information:
covered percent of daily need
