Vegetable Farm Soup With Ham Hocks Recipes

HAM AND VEGETABLE SOUP

Steps:

• Place ham hocks, carrots, celery, onion and water in a Dutch oven or soup kettle; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat starts to all off the bones. , Add potatoes and vegetables; bring to a boil oil. Reduce heat; cover and simmer for 1 hour. Remove hocks; allow to cool. Remove meat from bones and cut into bite-size pieces; discard bones. Return meat to kettle. Stir in bean and bacon soup and pepper; heat through.

HEARTY VEGETABLE SOUP WITH HAM

Steps:

• Add ham to water in large dutch oven or stock pot.
• Bring to a boil, cover and simmer for 2 hours or so.
• Remove ham from water and put water in fridge until cooled completely. Pick and chop any meat from bone to add to soup.
• Gently remove hardened fat from top of broth with a slotted spoon and discard fat.
• Add chopped vegetables, tomatoes and garlic to broth and bring to a boil, simmer for about 20 minute
• Add chopped meat and simmer for another 10 minutes.
• Taste broth, and add chicken soup base to your desired taste.
• Add more water and soup base as needed.
• You can also add a can of kidney or other type of beans and/or 2 cups of kernel corn, green or yellow beans or diced potatoes if you desire.
• This recipe is very versatile and you can add in whatever you personally like in the way of vegetables.
• You can even leave out the ham and use chicken, beef or vegetable soup base.

VEGETABLE FARM SOUP WITH HAM HOCKS

Steps:

• Heat the olive oil in a large stock pot, then add the onion and sauté over low to medium heat until onion clear but not brown.
• Add the carrot, parsnip, swede, turnip and celery. Sauté for a couple of minutes more to sweat the vegetables mixing with a wooden spoon. Add the chicken stock and heat until starting to bubble then add the bayleaves and peppercorns.
• Add the bacon hocks and submerge then add enough water to cover to about 2 inches above the vegetables. Add the can of tomatoes puree and barley and bring to the boil, then reduce heat to a gentle simmer.
• Leave uncovered and simmer for about 2 to 2 and a 1/2 hours or until bacon meat is so tender it falls off the bone. Turn off heat and taste - add salt and pepper to taste add salt & pepper to taste.
• Allow to cool, remove bacon bones and skin and discard (or give to dogs) and break up bacon meat to return to soup. Refrigerate overnight. Next day remove any fats that have solidified. Reheat portion to serve and freeze remainder. Serve hot with buttered bread or rolls!