Russ' Recipes
Russ' Recipes
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        Well ... since I love all three of the main ingredients in this recipe ... I came up with this idea to get them all together.   When I first made this recipe I used one ingredient that my other half said " she would never eat. "

        Well she had also told me early in our marriage that she didn't like " Vegetable Beef Soup. "   Then I made my version and we had to have it once a week for the next two months !   She found out she kind of liked it ... LOL

So what was the ingredient I had that " she would never eat ? "


        Now some of you just might be also thinking ... " Nope ... not eating one of those ! "   Well after I made this recipe with the " 1 lb. Canned Ham " the first time for my wife " She loved it ! " ... When I made it the second time I used regular ham that I had from another meal and her response was " When you made this the first time the ham was a lot better ! "



        These little canned hams are different than regular ham for sure ..... and the taste is somewhere between regular ham and canned Spam ! ..... " But there are multiple great reasons for using them " ... Check out my link above for more on them !

This is one of my recipes that my " Family and Friends " always ask for and .....

" I think you'll like it too ! "

Ingredients:

  •   1  -  1 lb. canned ham  -  ( Any brand )  -  ( See Tip # 1 )

  •   2  -  14.5 oz. cans of green beans  -  ( we prefer the " Italian Cut " for this soup )

  •   2  -  32 oz. boxes of Vegetable or Chicken Stock  -  ( broth can also be used )  -  ( See Tip #2 )

  •   4  -  cups of diced Yellow or Golden Potatoes  -  ( If you like potatoes 5 or 6 cups are recommended )  -  ( See Tip # 3 )

  •   1  -  Tablespoon of seasoned salt

  •   1  -  Small Onion ( diced ) " OR " 1 Tablespoon of dried minced onions

  •   2  -  Celery Stalks  -  ( " optional "  -  " OR " two teaspoons of Celery Seeds  -  either one makes soup taste better )

  •   6  -  teaspoons of " Ham Base & Seasoning "  -  ( " optional " but better with )  -  ( See Tip # 2 )

  •   Pepper - ( to taste )

Directions:

  1.   In a soup pot add the Stock or Broth and start heating just until it starts to boil.

  2.   While the Stock or Broth is starting to heat up to just boiling:

    • Add the seasoning salt.
    • Add pepper to taste.
    • Add " Ham Base & Seasoning "  -  ( " optional " but better with )  -  ( See Tip # 2 )
    • Cut up and add the Celery  -  or use Celery seeds.
    • Cut up and add the Onion  -  or use the dried minced onions.

  3.   Once the soup just starts to boil ... lower the soup to medium-low heat.

  4.   Then cut up as much of the Ham as you desire for your soup:  -  ( See Tip # 1 )

    • The entire Ham ...
    • 3/4 of the ham ...
    • or 1/2 of the Ham

  5.   Add Ham to soup.

  6.   Add Green Beans to soup.

  7.   Then lower the soup to " Simmer " and let simmer for about 15 to 30 minutes.

  8.   While soup is " Simmering " peel and cut up the potatoes.

  9.   Then increase the heat again just until it starts to boil.

  10.   Add the potatoes to the soup and decrease again to " Simmer " and let simmer for about 30 minutes for the potatoes to cook.

  11.   And then serve and .....
                Russ' Recipes


             I've tried many kinds of the 1 lb. canned hams and everyone has basically the same taste.   I usually only find them at either " Wal-Mart's " or " Aldi's " .

             Normally for this soup I only use " 1/2 " or " 3/4 " of the canned ham ( using the small or pointed end of the ham ) ..... Then we use the rest of the ham for:

    • Frying up with eggs for breakfast ...

    • Frying up a couple of slices just for lunch ... or even sometime putting the fried piece of ham in a " Grilled Cheese "

    • There is a lot ways to use it ...

                   



             Since the time that I've found the " Orrington Farm's Ham Base & Seasoning " ( see photos below ) I've made this soup a little differently ..... and this is what I do for a better " Ham " flavor:

    • Use only 1  -  32 oz. box of Vegetable or Chicken Stock
    • Use 4 cups of water and mix in " 8 " - teaspoons of " Ham Base & Seasoning "

    " And that is my soup base "

    The three shown below are the ones that I've found locally.
    I usually only find them at either " Wal-Mart's or Aldi's. "



             Yukon Gold or Yellow potatoes are the " Best Potatoes " to use in a Slow Cooker.   They have a waxy texture that holds up better than the Russet or Baking Potatoes which " tend to fall apart " in the cooking process and also give more of a " sandy texture / feel to the tongue " when cooked.

             If you " can't find " Gold or Yellow potatoes then the next best choice are the Russet Potatoes.   Baking potatoes " are not a good choice " since it takes them almost " 3 to 4 times longer " to cook in a soup which means everthing else in the soup is over cooked .....




     
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