Ham and Vegetable Soup

Name: Ham and Vegetable Soup
Prep time: 52 min
Cook time: 52 min
Total time: 52 min
Yield: 20
Cuisine: Global
Ingredients: 5 slices bacon; 20 servings Garnishes: drizzled balsamic vinegar, grated Parmiggiano-Reggiano; 946 milliliters coarsely chopped cabbage; 454 grams 1/2 package precut carrot chips or slices (about 2 1/2 cups); 355 milliliters celery stalks, thinly sliced (about; 710 milliliters diced cooked ham; 2 Tbsps chopped fresh rosemary; 6 garlic cloves, minced; 2 larges leeks with 2 inches of green top, cut in half lengthwise and thinly sliced (about 5 cups); 20 servings Chopped fresh Italian parsley; 946 milliliters 1/2 pounds parsnips, cubed (about; 1 teaspoons freshly ground pepper; 2 liters vegetable broth

Ham and Vegetable Soup is a gluten free, dairy free, and primal soup. One serving contains 104 calories, 5g of protein, and 3g of fat. This recipe serves 20. This recipe covers 12% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. A mixture of bacon, ham, pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 52 minutes.

Instructions

Cook bacon in a large Dutch oven over medium heat until crisp; crumble and set aside, reserving drippings (about 2 tablespoons) in pan.

Ingredients you will need

Bacon

Equipment you will use

Dutch Oven

Frying Pan

Add leeks and celery to pan with drippings; cook, stirring occasionally, over medium-high heat 6 minutes or until tender.

Ingredients you will need

Celery

Leek

Equipment you will use

Frying Pan

Add garlic and rosemary; cook 1 minute.

Ingredients you will need

Rosemary

Garlic

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.

Ingredients you will need

Real Bacon Pieces