Ham and Vegetable Soup
This light broth-based soup combines tender potatoes, broccoli, cauliflower, and cooked ham. It is a useful recipe for practicing simmering and checking vegetables for tenderness.
Yield: About 6 servings
Cooking method: Stovetop
Ingredients
- 8 cups low-sodium chicken broth or homemade broth
- 2 medium potatoes, cut into small cubes, or about 2 cups cubed potatoes
- 1 1/2 cups broccoli florets
- 1 cup cauliflower florets
- 1/4 teaspoon ground nutmeg, optional
- 1/2 to 1 cup chopped cooked ham
- Black pepper, to taste
Directions
- Pour the chicken broth into a large soup pot.
- Add the cubed potatoes and bring the broth to a gentle boil over medium-high heat.
- Reduce the heat and simmer for 10–15 minutes, or until the potatoes are almost tender.
- Add the broccoli, cauliflower, and nutmeg.
- Continue simmering for about 5 minutes, or until the vegetables are tender but not mushy.
- Stir in the chopped ham.
- Cook for another 2–3 minutes, or until the ham is heated through.
- Taste and add black pepper or other seasonings as needed.
Use What You Have: Replace part of the broccoli or cauliflower with carrots, peas, green beans, corn, or another quick-cooking vegetable. Learn more about preparing vegetables in the How to Cook Vegetables lesson.