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Ham Soup Recipe

Updated on March 1, 2018
sparkleyfinger profile image

Lynsey enjoys cooking and baking at home and loves to share favourite recipes. The easier, the better.

5 stars from 3 ratings of Ham Soup
Ham Soup
Ham Soup

Warm me up!

I thought good home made soup was some sort of magical tradition that was passed down from grannies worldwide! In actually attempting to make my own, I have realised how super easy and quick it can be! I have used this recipe all Winter to warm my family up, and it has had nothing but compliments. A quick, easy, hearty soup recipe for any level of chef!

*Please remember to practice good food safety, as raw meats will be present. Wash hands regularly, particularly after handling meat.

Cook Time

Prep time: 20 min
Cook time: 1 hour
Ready in: 1 hour 20 min
Yields: Huge Pot

Ingredients

  • 2 Packs/ 1KG Cooking bacon
  • 4 Large Potatoes
  • 2 Large Leeks
  • 8 Large Carrots
  • 1 Large Onion
  • 2 Ham Stock Cubes
  • 1/4 Bag Lentils
  • 4 Cloves Garlic
Click thumbnail to view full-size
Boil your meat in stockChop vegeGrate vege (for thickness) Remove fat from meat (optional) Mix everything togetherBlend as required
Boil your meat in stock
Boil your meat in stock
Chop vege
Chop vege
Grate vege (for thickness)
Grate vege (for thickness)
Remove fat from meat (optional)
Remove fat from meat (optional)
Mix everything together
Mix everything together
Blend as required
Blend as required

Method

  1. Boil the kettle, and pour boiling water into large pot. The pot I used took 2 1/2 kettles full of water. Add the stock cubes, and the cooking bacon. There is no need to prepare the meat at this stage, as the cooking bacon is typically offcuts from larger pieces of meat, and we remove the fat later. Simmer.
  2. While the meat is boiling, wash and prepare your vegetables. It's up to you whether you chop, slice or grate your vege, as it depends on the preferred consistency of the soup. I chop my potatoes, leeks and onions, and grate my carrots- not being worried about peeling or being particularly neat, because i blend it at the end, but if you like chunky vege, feel free to chop everything. (Cut the end off the leeks and carrots, though)
  3. By the time you have prepared your vege, the bacon should be cooked through. You can tell it is cooked as it has now taken on a much lighter pink colour. Using a set of tongs, remove the meat from the water, and place to the side on a plate. Then, put all of the vege into the water, along with the garlic. For simplicity, I use frozen garlic cubes, and these are the equivalent to 4 crushed cloves. Allow the vege to simmer away, and add your lentils, which you should have had soaking as per the packet instructions.
  4. While the vege is simmering away, begin stripping the fat off of the meat. This is easy to do with your *clean hands, as long as the meat has cooled sufficiently. The fat should separate nicely away from the meat, and this can be disposed of. Then, replace the meat into the pan and allow to simmer for about 20 mins, stirring regularly.
  5. Check that the vege has cooked through by prodding a fairly large piece of potato with a fork. If there is no resistance, the vege is ready- and basically, so is your soup! Personally, I like a smooth soup, with some chunky pieces, but how you finish is up to you. At this stage I would separate some of the chunky pieces into a bowl, and take the soup off the heat. Then, blend the remaining soup in the pot to an almost smooth consistency using a stick blender. After that, replace the chunky pieces into the soup, and return to the heat, stirring well.
  6. Ladle up your soup, and season to taste. Enjoy!

© 2013 Lynsey Harte

Comments

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    • sparkleyfinger profile image
      Author

      Lynsey Harte 4 years ago from Glasgow

      Thanks for your comment, Rambo. Glad you enjoyed it :-)

    • profile image

      Rambofb 4 years ago

      Great recipe, easy and quick and very tasty!!! It gets a big fat thumbs up from me.

    • sparkleyfinger profile image
      Author

      Lynsey Harte 4 years ago from Glasgow

      It really is! Filling and warm, perfect for winter! Thanks!

    • freecampingaussie profile image

      freecampingaussie 4 years ago from Southern Spain

      This looks good for a winters day !

    • sparkleyfinger profile image
      Author

      Lynsey Harte 4 years ago from Glasgow

      Nice! Thanks, I'm all for easy-peasy stuff lollol Your recipes do look delicious!!!

    • IslandBites profile image

      IslandBites 4 years ago from Puerto Rico

      Nice recipe! In Puerto Rico, we make a smoked ham soup with fideos and potatoes. Vote up!

    • sparkleyfinger profile image
      Author

      Lynsey Harte 4 years ago from Glasgow

      Thanks! It is totally tasty and super meaty!!! I love lotsa meat in my soup! lol

    • Down South Mama profile image

      Brenda 4 years ago from Florida

      This sounds so good. I'm going to have to give it a try when the weather gets cold.

    • sparkleyfinger profile image
      Author

      Lynsey Harte 5 years ago from Glasgow

      They are in the aisle where the chicken and vege stock cubes and gravy usually are, in asda or tesco or wherever. I think wal-mart should do them, that's the American version of Asda? Or even Safeway? Then again, with the meat, you shouldn't really need the cubes, but I like the extra bit of flavour :)

    • profile image

      mummy 5 years ago

      your granny might not have helped you with the recipe but i bet your mammy past on a few tips.........xxxx

    • robotmonster profile image

      robotmonster 5 years ago from San Francisco

      Ah, duh...it says you are from Glasgow. Idiot me. I guess you got them from Tesco or M&S?

    • robotmonster profile image

      robotmonster 5 years ago from San Francisco

      Question though, where do you get ham stock cubes? Would they have it in chain markets like Safeway? Not sure where you live, but we only get Trader Joes, Safeway, and Wholefood in the city (SF). Mostly local markets here.

    • sparkleyfinger profile image
      Author

      Lynsey Harte 5 years ago from Glasgow

      Awesome thanks!!!! I wanted to be a tad different with the old pic :)

    • robotmonster profile image

      robotmonster 5 years ago from San Francisco

      Yummy! I will let you know when I make it next time. I just added you as a "friend". Your finger looks cool, haha!

    • sparkleyfinger profile image
      Author

      Lynsey Harte 5 years ago from Glasgow

      Great minds :P orrrr... just common cutlery, even so far apart!!! I reckon you could throw anything into the pot and it would taste amazing!!! I'm putting myself in the mood for some now though! lol

    • robotmonster profile image

      robotmonster 5 years ago from San Francisco

      Splendid! I made ham and split peas before, it's super easy too. Same concept. Good job!

      I will try it with leeks next time. I have the same spatula in the kitchen, ha!

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