Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 2

All you need is 20 minutes to put together this hearty soup made with ham, bacon, and six different fresh vegetables. While the soup simmers for 30 minutes, warm up some crusty bread and throw together a quick salad.

Ana Kelly
Recipe by MyRecipes November 2004

Gallery

Jim Franco

Recipe Summary

prep:
20 mins
cook:
32 mins
total:
52 mins
Yield:
Makes 16 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a large Dutch oven over medium heat until crisp; crumble and set aside, reserving drippings (about 2 tablespoons) in pan. Add leeks and celery to pan with drippings; cook, stirring occasionally, over medium-high heat 6 minutes or until tender. Add garlic and rosemary; cook 1 minute. 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. Garnish, if desired.

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Chef's Notes

For added flavor, include the ham bone in the pot. Toss in any other remaining vegetables, including green beans, Brussels sprouts, sweet potatoes, or roasted potatoes.

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