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Yes, I realize that there is something strange about posting a soup recipe right after an ice cream recipe, but that is precisely what I am doing because a) I am strange, and b) I like soup.
Soup and ice cream are my love languages. They’re my favorite things to make, mostly because they almost always turn out. Both are extreme comfort foods. So you see, it actually makes a lot of sense that I post them in the same week.
I think you’ll really like this ham soup. It’s cheap, it makes a huge batch, and it’s good! Chock full of ham flavor, veggies (including radishes pretending to be potatoes), and a creamy broth, this soup is yummy stuff, especially when it’s cold outside.
Want to see more soup recipes? This Loaded Baked “Potato” Soup is a family favorite, and you can see the rest of my soup recipes in this list.
You can find this recipe in my cookbook, Necessary Food.
- 6 cups of ham broth (make sure to read the Note below)
- 4 cups frozen broccoli florets
- 1 large onion, chopped
- 1 16 oz. package radishes, chopped
- 1 8 oz. package mushrooms, sliced
- 1½ cups frozen green peas
- 1 8 oz. block reduced fat cream cheese
- 3 cups unsweetened almond milk (use carton coconut milk for a nut free option)
- 1 cup heavy whipping cream
- Salt, if necessary (I did not add any)
- 1 tsp. each black pepper, dill weed, and garlic powder
- ½ tsp. sage
- Meat of choice (I used 1 lb. fried pork sausage and 2 cups of ham bits)
- ¼ cup oat fiber (use gluten free if necessary)
- 1 tsp. xanthan gum
- ½ cup water
- In a large soup kettle, cook the broccoli, onion, and radishes in the ham broth until mostly tender. Add the mushrooms and green peas, cream cheese, milk, cream, seasonings, and meat of choice.
- In a small bowl, whisk the xanthan gum and oat fiber together. Add the water and stir to make a paste. Stir into the soup.
- Simmer for at least 20 minutes, then serve with cheese if desired. Yields about 6 quarts of soup (plenty to feed our family of 6 twice with a little left over).
- I didn't have very much ham left to put in this soup, so I used a pound of sausage for part of the meat. If you have ham to use up, by all means just use as much as you like of it and omit the sausage.
To avoid a lot of unnecessary fat, I refrigerated my ham juice/broth overnight and skimmed the fat off before making this soup.
- Oat Fiber (you can purchase a gluten free product from the Trim Healthy Mama online store)
- Xanthan Gum