Ham, Potato & Green Bean Soup

 

There is a distinct Autumn chill in the air today.  As I write this it is the 1st of October.  This is the time of year that we can begin enjoying the odd bowl of soup. 

I love soup suppers. Usually, they are fairly easy to put together, quick to make and often hearty and deliciously rib-sticking!

This delicious recipe I am sharing today is one I found and adapted from the Gooseberry Patch book entitled, Autumn Recipes from the Farmhouse.  It is attributed to Shelley Turner from Boise ID.

I love the recipes in the Gooseberry Patch books.  They are always simple and delicious. The kind of food that you want to feed your family and yourself!

 

This is a great little soup.  It goes together very quickly and uses things that I almost always have in my larder/refrigerator/freezer.

  

I always keep an assortment of tinned vegetables in my store cupboard. I am a queer duck I suppose. I love canned green beans and carrots and corn.  I think the only canned vegetables I am not fussy on are peas and Brussels sprouts.

 

I actually cannot think of a vegetable that I don't like.  Having an assortment of canned vegetables in the store cupboard has always served me well.  You can use them for all sorts of tasty casseroles and dishes such as this tasty soup recipe I am sharing today.

This delicious soup makes for a great little dinner when you are short on time but still want to feed your family something which is hearty and balanced.

True confession, I cut the recipe in half today. I am however, showing you the full-sized recipe. If you would like to know my half-sized measurements, message me. I am happy to share them.

 

WHAT YOU NEED TO MAKE HAM, POTATO & GREEN BEAN SOUP

There is nothing complicated or out of the ordinary here.

• 3 1/2 cups (490g) peeled, diced potatoes
• 1 stick celery, diced
• 1 small onion, peeled and diced
• 3 1/4 cups (780ml) chicken broth (stock)
• 1 (14 1/2 oz/420g) tin of cut green beans, drained
• 1 cup cooked ham, diced (about 3/4 pound)
• 1/4 tsp dried thyme
• garlic powder (not salt), fine sea salt, and ground pepper to taste
• 5 TBS butter
• 5 TBS all-purpose plain flour
• 2 cups (480ml) whole fat milk
• Grated cheese to serve (I like cheddar)

 

You can use diced boiled ham if you wish, or even diced leftover roasted ham. Obviously if you have leftover roasted ham, it will have a bit more flavor than the regular diced boiled ham.

Today I used a piece of a ham steak which I had.

For the chicken stock, I use a liquid stock concentrate that you re-constitute with water.  You can use any kind of chicken stock which you have, even stock cubes, but bear in mind stock cubes will be a bit saltier than regular stock.  Judge the amount of seasoning you use accordingly.

 

I don't see why you can't use frozen cut green beans in this soup. They may take a bit longer to cook through to a nice texture. You don't want them to be crispy tender in this. You really want them to melt in your mouth.  Fresh green beans would also be nice.

But if you are using fresh or frozen green beans, my advice is to pre-cook the before adding them to the soup. I just used regular cooking potatoes and onions. I do not recommend using red onions.

Do use full fat milk. It will add a nice creamy rich flavor and texture to the soup.  It really is delicious.

I served mine with crackers, but you could also serve it with soft dinner rolls, crusty bread, or even a grilled cheese for the heartiest of eaters.

 

HOW TO MAKE HAM, POTATO & GREEN BEAN SOUP

Nothing really could be easier.  It's very simple.

Combine the potatoes, onion, celery and chicken broth in a soup pot. Bring to the boil over high heat. Reduce to medium. Add the ham and green beans, along with any seasonings.

Simmer until the potatoes are tender.

Melt the butter in a saucepan. Whisk in the flour and cook for about 2 minutes to cook out the flour taste, stirring constantly. Slowly whisk in the milk. Cook and stir over medium heat until thickened.

Whisk the milk mixture into the potato soup. Heat through gently. Ladle into heated bowls, topping each serving with cheese if desired.

I was really pleased with how this soup turned out.  For something which was essentially a very simple make, the flavors were outstanding.  I wasn't sure about the garlic, but I added it, and I am glad that I did.  I think I added about 1/4 tsp which was just enough.

It was just enough without going overboard. I also added the thyme myself. Thyme goes very well with green beans (as does garlic) and potatoes and ham for that matter. It added a deliciously high hint of herbiness. If you are not fond by all means leave it out.

That bit of cheese sprinkled on top was a really nice touch.  You can of course leave that off. It isn't a given, but it went very well.  

I really, really enjoyed this soup.  I will definitely be making it again! I highly recommend.

If you are a lover of soups, you might also enjoy these other delicious options! Tis the season!

STONE SOUP -Stone Soup was one of my children's favorite stories when they were growing up and so this simple cabbage, tomato and rice soup became known as Stone Soup.  It's a deliciously hearty testament to what can be done with a bit of this, a bit of that, and a whole lot of nothing! 

LITTLE MEATBALL SOUP - It's amazing what you can do with a package of macaroni, a tin of tomatoes, some stock cubes and a pound of Italian sausage!! This deliciously hearty soup is fantastic ladled into heated bowls and topped with a smattering of good, grated cheese!  Some garlic toast on the side would be great! 

 

Ham, Potato & Green Bean Soup

Yield: 4

Author: Marie Rayner

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

A creamy soup that comes together in minutes. Hearty and delicious! We enjoy it with a bit of cheese sprinkled on top.

Ingredients

• 3 1/2 cups (490g) peeled, diced potatoes
• 1 stick celery, diced
• 1 small onion, peeled and diced
• 3 1/4 cups (780ml) chicken broth (stock)
• 1 (14 1/2 oz/420g) tin of cut green beans, drained
• 1 cup cooked ham, diced (about 3/4 pound)
• 1/4 tsp dried thyme
• garlic powder (not salt), fine sea salt, and ground pepper to taste
• 5 TBS butter
• 5 TBS all-purpose plain flour
• 2 cups (480ml) whole fat milk
• Grated cheese to serve (I like cheddar)

Instructions

1. Combine the potatoes, onion, celery and chicken broth in a soup pot. Bring to the boil over high heat.
2. Reduce to medium. Add the ham and green beans, along with any seasonings.
3. Simmer until the potatoes are tender.
4. Melt the butter in a saucepan. Whisk in the flour and cook for about 2 minutes to cook out the flour taste, stirring constantly. Slowly whisk in the milk.
5. Cook and stir over medium heat until thickened.
6. Whisk the milk mixture into the potato soup. Heat through gently.
7. Ladle into heated bowls, topping each serving with cheese if desired.

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