It was a windy, rainy day and I didn’t want to leave the castle. I also really didn’t want to cook but somebody had to do it. It was the kind of day you wanted a bowl of soup and crackers and a good movie on the TV. I had the TV movie, I needed the bowl of soup. I had some turkey ham and a whole bunch of vegetables, soup could happen. Loaded vegetable soup with ham would happen for a rainy day!
I started with celery. I diced the celery and added it to a large soup pot.
Next I pulled a large handful of garden green beans out of the fridge. I washed and trimmed them into 1″ pieces and added them to the pot. All of the green vegetables were colorful but I needed some carrots to add orange to my soup’s color palette. I sliced up several carrots and added them to the pot.
I added 8 cups of chicken broth to the pot along with the diced turkey ham. I also chopped half a small cabbage and added it to the pot.
I couldn’t decide if I wanted potatoes or white beans in my soup, so I added both! 2 cans of drained, rinsed beans was added to the pot along with 4 medium-sized potatoes I’d scrubbed and diced. I left the skins on, I like the more rustic feel of the skins left on.
For seasoning I wanted to keep it simple. I added 1/2 teaspoon of minced garlic, 1/2 teaspoon of oregano and generous shakes of salt and pepper. I’d add more later to taste.
I brought my pot of soup to a boil then reduced the heat to medium and let it gently bubble away until the carrots and potatoes were fork tender. I added a heaping cup of frozen peas and another of frozen corn. I had so many vegetables the soup was ultra colorful. I let the soup simmer for another 5 minutes to heat the corn and peas.
I had half a bag of baby spinach and I roughly chopped it before adding it to my soup. I taste tested for seasoning and added more salt and pepper. My colorful vegetable soup was ready to eat!
I loved the flavors of my rainy day soup. It was so full of vegetables it satisfied on many levels. The smoky flavor of the ham added to the mix. I had two big bowls with crackers and was happy. The next day I traveled to visit family and I took along containers of soup for both my mom and my dad. We enjoyed the soup for lunch several days. My rainy day soup exercise pleased many!
Loaded Vegetable Soup with Ham and Beans
1/2 cup celery; diced
2 cups green beans; cut into 1″ pieces
3 cups carrots; sliced
4 cups potatoes; scrubbed and diced with skins on
2 cups turkey ham; diced
2-3 cups cabbage; chopped finely
2 cans white beans; drained and rinsed (I used Great Northern beans)
8 cups chicken broth
1/2 teaspoon minced garlic
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups frozen corn
2 cups frozen peas
2 cups spinach; roughly chopped
salt and pepper to taste
To large soup pot add celery, green beans, carrots, potatoes, turkey ham, beans and chicken broth. Ad seasonings and bring to a boil over medium high heat. Reduce heat to medium and cook at a gentle bubble for 20-30 minutes, or until carrots and potatoes are fork tender.
Add corn and peas and bring to a boil again. Simmer on medium heat for 5 minutes or until heated through.
Stir in spinach and let simmer for several minutes until wilted. Taste test for seasoning and serve hot.