Smarter Home Cooking

Ham and Vegetable Soup

5
Average: 5 (2 votes)
(2 votes)
Ham and Vegetable Soup
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 2 h. 5 min.
Ready in
Calories:
599
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie599 cal.(29 %)
Protein62 g(63 %)
Fat28 g(24 %)
Carbohydrates25 g(17 %)
Sugar added0 g(0 %)
Roughage6.4 g(21 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.9 mg(16 %)
Vitamin K27 μg(45 %)
Vitamin B₁2.4 mg(240 %)
Vitamin B₂0.7 mg(64 %)
Niacin26.3 mg(219 %)
Vitamin B₆1.5 mg(107 %)
Folate117 μg(39 %)
Pantothenic acid2.6 mg(43 %)
Biotin17.3 μg(38 %)
Vitamin B₁₂5 μg(167 %)
Vitamin C53 mg(56 %)
Potassium1,280 mg(32 %)
Calcium96 mg(10 %)
Magnesium107 mg(36 %)
Iron6.5 mg(43 %)
Iodine10 μg(5 %)
Zinc7 mg(88 %)
Saturated fatty acids9.7 g
Uric acid401 mg
Cholesterol175 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
1 small ham hock (about 22 ounces)
1 bay leaf
1 cloves
1 tsp peppercorns
1 onion
28 ozs Beef broth
8 ozs Broad bean
8 ozs Savoy cabbage
8 ozs starchy potatoes
8 ozs fresh or frozen Peas
1 garlic clove
salt
freshly grated Nutmeg
freshly ground peppers
How healthy are the main ingredients?
potatoSavoy cabbageclovesoniongarlic clovesalt

Preparation steps

1.

Bring a pot of water to a boil. Rinse the ham hock and add to the boiling water along with the bay leaf, cloves and peppercorns. Make sure there is enough water so that the meat is covered. Cook for about 1.5 hours, simmering just below the boiling point.

2.

In a separate pot, bring the broth to a boil. Rinse and drain the broad beans. Rinse the cabbage and cut into strips. Add the beans and cabbage to the broth and simmer for about 10 minutes. 

3.

Rinse, peel and dice the potatoes into small cubes. Peel the garlic. Add the potatoes and garlic to the soup and simmer for another 15 minutes. Puree the soup and season with salt, nutmeg and pepper to taste.

4.

Remove the ham hock from the water, let cool slightly and separate the meat from the bone. Remove the rind and cut the meat into small pieces, then add the meat to the soup. To serve, divide the hot soup into bowls and enjoy with a fresh baguette or whole grain bread with butter.