Ham And Vegetable Soup


  • 2 pounds smoked ham shanks
  • 4 carrots, sliced
  • 1 C. thinly sliced celery
  • 1 medium onion, chopped
  • 2 qts. water
  • 2 1/2 C. diced, unpeeled red potatoes
  • 1 C. each-frozen corn, peas and cut green beans
  • 1 can (11 1/2 oz) condensed bean with bacon soup, undiluted
  • 1/4 tsp. pepper
  1. Place ham shanks, carrots, celery, onion and water in a Dutch oven and bring to a boil. Reduce heat, cover and simmer for 2-1/2 hours or till meat starts to fall off the bones. Add potatoes and vegetables, bring to a boil, reduce heat, cover and simmer for 1 hour.
  2. Remove shanks, allow to cool.
  3. Remove meat from the bones and cut into bite size pieces, discard bones.
  4. Return meat to kettle. Stir in bean with bacon soup and pepper and heat through


Share & Print

0 0 100 0

No Comments

Leave a Reply