I grew up with my mom making this easy vegetable soup in the winter. At least, that’s what she called it. Twist – it has ham in it. So, I call it southern veggie soup. It is really easy to make and freezes great. Perfect to have throughout the wintertime.
My mom always made this soup using a ham bone (remember – SOUTHERN veggie soup). The broth that is made from soaking a ham bone is un-real – I promise. She gets hers from Honey Baked Ham. Unfortunately, they don’t have one near me in SF. So, I’ll use a ham for the holidays and have the bone as leftover. Or I’ll just buy veggie broth and spruce it up a bit with some olive oil and salt.
Southern veggie soup (but with ham too)Print This
- 1 quart vegetable broth (or water if you have a ham bone)*
- 1.5 cups chopped ham
- 1 (28 oz) can whole tomatoes
- 1 (15 oz) can corn
- 1 (15 oz) can lima beans, rinsed and drained
- 1 cup chopped carrots, rinsed and drained
- 2 large handfuls chopped cabbage
- *if not using a ham bone, add 3 tbsp olive oil + 2 tsp salt
If you buy a ham bone from a place like Honey Baked Ham, you start by cutting the excess ham off the bone. Then fill up a large stock pot with water so that it almost covers the bone and simmer for an hour.
If you aren’t using a ham bone, start with your vegetable broth. Pour into a large stockpot.
Open the can of tomatoes and pour into a bowl. With clean hands, squeeze each tomato so that they’re kind of crushed but yet there are still good chunks in there.
Add the mixture from the can of tomatoes to the broth. Add in the chopped carrots, corn and lima beans. Lower to a simmer and cover for about 10 min. Add in the cooked ham and cover for an additional 10 min.
If you didn’t use a ham bone, add in some salt and the oil (not necessary with the ham bone broth).
Lastly, stir in the shredded cabbage and cook for an addition 2-3 minutes.
*I grew up with broth from a ham bone. It's pretty easy to find in the south. Sometimes I think it's harder to find this in San Francisco and have used pre-made veggie broth.