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Cheddar ham and vegetable soup recipe

Cheddar ham and vegetable soup recipe


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  • Recipes
  • Dish type
  • Soup
  • Cream and cheese soup

This soup is rich, creamy and delicious. Enjoy with a crusty bread roll, if desired.

35 people made this

IngredientsServes: 6

  • 75g margarine
  • 2 carrots, chopped
  • 2 sticks celery, chopped
  • 1 green pepper, chopped
  • 1 onion, chopped
  • 5 button mushrooms, chopped
  • 70g chopped ham
  • 60g plain flour
  • 2 tablespoons cornflour
  • 1 litre chicken stock
  • 1 litre milk
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground mustard
  • 225g grated mature Cheddar cheese
  • salt to taste
  • ground black pepper to taste

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. In a large heavy saucepan, melt margarine. Add carrots, celery, onion, green pepper, mushrooms and ham; cook over medium heat until vegetables are crisp tender, about 10 minutes, stirring occasionally. Do not brown.
  2. Stir in flour and cornflour; cook, stirring constantly, about 3 minutes. Add stock and cook, stirring, until slightly thickened. Add milk, paprika, cayenne and mustard.
  3. Stir in cheese gradually, stirring until cheese is melted. To avoid curdling, do not allow soup to boil after cheese is added. Season to taste with salt and pepper. Serve piping hot.

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Reviews & ratingsAverage global rating:(42)

Reviews in English (35)

by vkarlson

Yum! I've only found one restaurant in my life that serves what I consider "authentic" wisconsin cheese soup - this recipe came very, very close. I substituted a bit (3/4 cup?) of the chicken broth with beer. That made it almost indistinguishable from the restaurant one that I remember. Thank you so much for the recipe!-21 Sep 2009

by naples34102

Were it not for the green pepper, I would have enjoyed this soup a lot more and rated it even higher. I like green pepper, but it was too prominent in what is a mild-flavored soup. I added 1/2 cup of Guiness Draught, but I don't think that necessarily made this any better - this soup would have been good with or without it. For the record, Hubs disagreed with me on the green pepper thing, even suggesting it only added to the "Green and Gold." (okaaaay...) To ensure the cheese doesn't curdle or separate, remove the soup from the heat before stirring it in, slowly and gradually.-06 Feb 2011

by JHOOBSTER

This soup is so good! The only thing that I did differently was to add bacon instead of ham and I also used a little bit more cheese! (I love cheese) Our family makes soup every Sunday for a quick easy dinner. This soup will definately be one of the recipies that we will use often! Thank you!!-16 Mar 2004


Ham and Bean Soup

This recipe comes from my other grandmother, Grandma Baker. I remember having this when I was growing up. It was always so hearty and belly warming. We especially like it with a some ketchup squeezed on the top. Sounds weird but it works, trust me.

Ingredients

  • 16 ounces, weight Dry Great Northern Beans, Soaked Covered In Water Overnight, Then Drained
  • 1 whole Ham Shank Or Ham Hock
  • 2 cups Carrots, Chopped
  • 1 cup Celery, Chopped
  • 4 cloves Garlic Cloves, Chopped
  • 1 Onion, Chopped
  • 1 sprig Rosemary
  • 32 ounces, fluid Chicken Stock
  • Salt And Pepper, to taste
  • Garnish: Fresh Parsley, Chopped

Preparation

Drain the beans that you soaked overnight. Add all the ingredients into a slow cooker. I start it on high for about 30 minutes to get it going and then turn it down to low for 6-8 hours. Alternately you can cook it on high for 4-6.

When the ham falls off the bone, it’s done. Break up the ham in the soup, remove any bones, and remove the sprig of rosemary (the leaves should have fallen off into the soup). Taste for seasoning and add more salt and pepper if needed. I added fresh parsley before serving.


Recipe Summary

  • 2 cups water
  • 2 cups peeled and cubed potatoes
  • ½ cup chopped onion
  • 2 cloves garlic, chopped
  • salt and ground black pepper to taste
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 2 cups 1% milk
  • 1 (8 ounce) package low-fat cream cheese
  • 1 cup shredded sharp Cheddar cheese
  • 1 (15 ounce) can corn
  • 1 ½ cups cubed fully cooked ham

Bring water, potatoes, onion, garlic, salt, and pepper to a boil in a large saucepan. Reduce heat, cover with a lid, and simmer until vegetables are just tender, 8 to 10 minutes. Remove saucepan from heat.

Melt butter in a separate large saucepan over medium heat. Stir flour into melted butter until smooth. Gradually stir milk into butter-flour mixture bring to a boil. Reduce heat and simmer, stirring constantly, until thickened, about 2 minutes.

Stir cream cheese and Cheddar cheese into milk mixture until melted. Pour potato mixture, including liquid, into milk-cheese mixture add corn and ham. Cook, stirring occasionally, until soup is heated through, 10 to 15 more minutes.


Recipe Summary

  • 2 cups peeled and cubed Yukon Gold potatoes
  • 1 ¾ cups chicken broth
  • ½ cup sliced carrots
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • ¾ teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • 2 cups frozen corn
  • 1 ½ cups cubed fully cooked ham
  • ¼ cup butter
  • ¼ cup cornstarch
  • 2 cups milk
  • 2 cups shredded sharp Cheddar cheese

Combine potatoes, broth, carrots, and garlic in a large pot and bring to a boil, about 5 minutes. Stir in salt, garlic powder, and black pepper. Reduce heat, cover, and simmer until potatoes and carrots are tender, 8 to 10 minutes. Add corn and ham. Reduce heat to lowest setting.

While soup simmers, melt butter in a saucepan and whisk in cornstarch. Add milk and whisk to combine. Cook and stir until thickened and bubbly, 3 to 5 minutes. Add Cheddar cheese and stir until melted, about 2 minutes. Pour mixture into the pot with the soup. Cook over medium heat, stirring occasionally, until heated through, about 2 minutes more, or until ready to serve.


Recipe Summary

  • 5 slices bacon
  • 2 large leeks with 2 inches of green top, cut in half lengthwise and thinly sliced (about 5 cups)
  • 4 celery stalks, thinly sliced (about 1 1/2 cups)
  • 6 garlic cloves, minced
  • 2 tablespoons chopped fresh rosemary
  • ½ (16-ounce) package precut carrot chips or slices (about 2 1/2 cups)
  • 1 ½ pounds parsnips, cubed (about 4 cups)
  • 10 cups vegetable broth
  • 4 cups coarsely chopped cabbage
  • 3 cups diced cooked ham
  • ½ teaspoon freshly ground pepper
  • Chopped fresh Italian parsley
  • Garnishes: drizzled balsamic vinegar, grated Parmiggiano-Reggiano

Cook bacon in a large Dutch oven over medium heat until crisp crumble and set aside, reserving drippings (about 2 tablespoons) in pan. Add leeks and celery to pan with drippings cook, stirring occasionally, over medium-high heat 6 minutes or until tender. Add garlic and rosemary cook 1 minute. Add carrot and next 5 ingredients bring to a boil. Reduce heat, and simmer, uncovered, 25 minutes or until vegetables are tender. Discard ham bone. Ladle into individual soup bowls sprinkle with reserved crumbled bacon and parsley. Garnish, if desired.


Ham and Vegetable Soup

Don't throw away that left over ham bone. Instead, make a delicious soup with wonderful, fresh and healthy vegetables. If you don't have a ham bone, go to the grocery store and pick one up. It adds a wonderful flavor to the soup that everyone will rave ab

Ingredients

Ham Stock:
4 lb. meaty ham bone
4 c. onion, large dice
4 c. celery, large dice
4 c. carrot, large dice
4 sprigs fresh parsley including stems
2 bay leaves
2 ½ qt. water
4 whole pepper corns

Ham Soup:
ham stock, about 1½ - 2 quarts (from above)
1 qt. vegetable stock
1 T. olive oil
8 slices bacon, diced
1 ½ c. leeks, white only, cleaned of sand and diced
1 c. celery, small dice, about 2 large stalks
2½ c. carrots, one inch dice
2 T. fresh garlic, minced
2 t. dry thyme
3 bay leaves
1 Roma tomato, seeded and diced
8 oz. Parmesan cheese rinds, optional
1 ½ lb. russet potatoes, peeled and diced into bite sized pieces
1 head Tuscan kale, cleaned from ribs and cut up
2 c. frozen corn
15.5 oz. can small white beans, drained and rinsed
1½ lb. leftover ham from bone diced or deli ham steak, diced
1 c. light cream

Directions

Wash veggies peel and dice as directed. Stock: Place all stock ingredients in a pot bring to a boil reduce to a simmer cook uncovered for 2 hours. Strain stock pick meat off of bone.

Mix ham stock with vegetable stock heat. Taste and adjust seasoning, but salt only if needed as ham is already salty.

In a large heavy bottomed soup pot, heat oil over medium-high heat add bacon cook 7-8 minutes until just short of crispy. Add leeks, celery and carrots cook 5 minutes. Add garlic cook 1 minute. Add stock, thyme, bay leaves, tomato and Parmesan rinds. Bring to a boil reduce to a simmer. Simmer uncovered about 15 minutes or until vegetables are just short of tender. Add potatoes and kale bring back to a boil simmer until tender, about 5 minutes. Add corn, beans and diced ham simmer 5 minutes. Stir in cream remove from heat.


Ham and Vegetable Soup

Among the many things that my husband Jack and I have in common – we were both taught by our parents to never waste food. So, considering how much food we cook for A Family Feast, we either share leftovers with family and neighbors, or sometimes we freeze some ingredients to use in a future recipe. Such is the case with this Ham and Vegetable Soup recipe!

Over the last few weeks, we’ve been on a mission to cook as much as possible with food from our freezer and pantry. In the bottom of our freezer drawer was a bag of ham stock that Jack had made a couple of months ago from the bone of our leftover holiday ham. We also had a variety of vegetables on hand – onions, celery, carrots, leeks, potatoes, kale – and even a bag of frozen corn kernels in the bottom of the freezer drawer, as well as some Parmesan cheese rinds (which we always save and freeze because they add great flavor to soups)!

So while this creamy Ham and Vegetable Soup started out for us as a way to use up some leftovers – it was so delicious, we had to share it here today!

This soup has a wonderful depth of flavor, and it is loaded with lots of hearty and healthy ingredients. Don’t worry – even if you don’t have some leftover ham stock on hand in your own freezer, we give you the recipe below to make your own delicious ham stock from scratch.

After making this Ham and Vegetable Soup last week, we brought some to share with friends who invited us to visit them for a few days down on Cape Cod. Everyone loved it (and asked for the recipe), and we think you’ll love it too!


Directions

lace the potatoes, carrots, turnip, parsnip, celery, and cabbage in the bottom of the crock pot.

Top with the ham bone and remaining vegetables and seasonings.

Add enough water to just cover the ingredients.

Cover the crock pot and cook on low for 6-8 hours or until the vegetables are tender.

Remove the ham bone from the crock pot and remove the meat. Cut it into small pieces and stir back into the soup (if desired).

Remove the bay leaf, adjust the seasoning if needed (shouldn't need salt with the ham in it) and serve the soup hot.


Ham Noodle Casserole Recipe Quick And Easy Dinner

Make dinner delicious with this Ham Noodle Casserole. A perfect comfort food family meal. This recipe is quick and easy and has only six ingredients. Serve it for a busy weeknight or Sunday Supper. #HamNoodleCasserole #Casserole


Do you have a favorite soup recipe?

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