Pat99
Member
This is a hearty and smoky tasting soup that is very thick, like stew. It is similar to a soup called Kowlata that my step Grandfather made from his homeland of Malta. Since it is a rustic soup there is no need to spend a lot of time in the prep work. Rough chop the fresh veggies and just pour in the frozen veggies. You can substitute fresh for frozen if you prefer. Almost anything goes but I recommend that there are no substitutions for the spices.
HEARTY VEGETABLE HAM SOUP
INGREDIENTS:
1 large onion
2 medium cloves garlic sliced thin or chopped
3/4 cup carrots
8 ounces small diced lean ham
1 cup frozen baby lima beans
1 cup frozen green peas
1 medium head cauliflower
1 small head cabbage
1 large can plain tomatoes OR equivalent fresh tomatoes (chopped) OR 1 small can plain tomato paste
1 tablespoon olive oil
1/4 teaspoon curry powder
2 or 3 bay leaves
PINCH of Italian seasoning or PINCH of oregano (do not add both)
1/2 teaspoon pepper
1/2 teaspoon salt
1 tablespoon sugar
2 tablespoons dried parsley flakes or 1/4 cup fresh chopped parsley
1 to 1-1/2 quarts water
Parmesan cheese-grated (good quality like Grana Padano if possible)
If you have room in the pot you can add a bag of frozen Italian blend vegetables with zucchini, green beans, sweet red peppers and cauliflower. Or you can add whatever mild vegetables you like. Another thing you can add is a can of drained and rinsed white beans after the soup is done cooking.
METHOD:
Add 2 cups water, 1/2 teaspoon salt, 1 tablespoon olive oil into a non-reactive soup pot or large Dutch oven. Add curry powder, bay leaves, pinch of Italian seasoning (OR OREGANO)and some of the pepper and all of the garlic. Chop veggies in the order listed above and layer into pot. ADD THE HAM AFTER THE PEAS BUT BEFORE THE CAULIFLOWER AND CABBAGE TO ALLOW THE HAM FLAVOR TO DEVELOP AS THE WATER BOILS. Keep the water at a low boil as you work making sure to add more water as needed. Add remaining pepper and the parsley in layers between the veggies. Add tomatoes last and sprinkle with 1 tablespoon sugar. Add enough water so that it a couple of inches BELOW the cabbage. As the veggies cook down the soup will become “soupier”. Cover the pot and allow the layers to come to a boil for about 5 minutes then stir everything together and cover pot. Slow simmer for 45 minutes to an hour. Check for doneness. At this point I use a large bladed spatula and LIGHTLY chop up the veggies just enough to get them to break down a little so that you have a couple of each on your spoon as you are eating the soup. Do not over chop into mush. Taste and add more salt or pepper to taste. After ladling into bowls top with 1 or 2 tablespoons of parmesan cheese. As with any soup, this gets better and better over the next day or two, if it lasts that long.
HEARTY VEGETABLE HAM SOUP
INGREDIENTS:
1 large onion
2 medium cloves garlic sliced thin or chopped
3/4 cup carrots
8 ounces small diced lean ham
1 cup frozen baby lima beans
1 cup frozen green peas
1 medium head cauliflower
1 small head cabbage
1 large can plain tomatoes OR equivalent fresh tomatoes (chopped) OR 1 small can plain tomato paste
1 tablespoon olive oil
1/4 teaspoon curry powder
2 or 3 bay leaves
PINCH of Italian seasoning or PINCH of oregano (do not add both)
1/2 teaspoon pepper
1/2 teaspoon salt
1 tablespoon sugar
2 tablespoons dried parsley flakes or 1/4 cup fresh chopped parsley
1 to 1-1/2 quarts water
Parmesan cheese-grated (good quality like Grana Padano if possible)
If you have room in the pot you can add a bag of frozen Italian blend vegetables with zucchini, green beans, sweet red peppers and cauliflower. Or you can add whatever mild vegetables you like. Another thing you can add is a can of drained and rinsed white beans after the soup is done cooking.
METHOD:
Add 2 cups water, 1/2 teaspoon salt, 1 tablespoon olive oil into a non-reactive soup pot or large Dutch oven. Add curry powder, bay leaves, pinch of Italian seasoning (OR OREGANO)and some of the pepper and all of the garlic. Chop veggies in the order listed above and layer into pot. ADD THE HAM AFTER THE PEAS BUT BEFORE THE CAULIFLOWER AND CABBAGE TO ALLOW THE HAM FLAVOR TO DEVELOP AS THE WATER BOILS. Keep the water at a low boil as you work making sure to add more water as needed. Add remaining pepper and the parsley in layers between the veggies. Add tomatoes last and sprinkle with 1 tablespoon sugar. Add enough water so that it a couple of inches BELOW the cabbage. As the veggies cook down the soup will become “soupier”. Cover the pot and allow the layers to come to a boil for about 5 minutes then stir everything together and cover pot. Slow simmer for 45 minutes to an hour. Check for doneness. At this point I use a large bladed spatula and LIGHTLY chop up the veggies just enough to get them to break down a little so that you have a couple of each on your spoon as you are eating the soup. Do not over chop into mush. Taste and add more salt or pepper to taste. After ladling into bowls top with 1 or 2 tablespoons of parmesan cheese. As with any soup, this gets better and better over the next day or two, if it lasts that long.
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LOL. All your recipes sound so good, your slaw sounds like one my grandmother always made, I dont know how she made it but I remember it did have raisins in it. 
