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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.
Suggested products:
- Oat Fiber (you can purchase a gluten free product from the Trim Healthy Mama online store)
- Xanthan Gum
Is this an S with the peas?
Yes, they should be kept to moderate amounts in an S setting, and there are only 1 1/2 cups spread over a big pot of soup so you’re still solidly in S territory. 🙂
This soup is delicious! I had a ham bone leftover from Easter and needed the freezer room so had to use it immediately. That caused me to make a few substitutions (kale for broccoli, cauliflower for radishes and beans for peas) but it was still delightful. I will make this again and again.
I just made this and it was so yummy!!! I do not eat pork so I put two smoked turkey necks in the crock pot. I let it cook on low for about 18 hours. It make a really flavorful smokey broth. Used turkey sausage and turkey ham. Also used cauliflower instead of radishes. Everything else the same. So wonderful! Thank you so much for your recipe!!
That’s a great idea! Thanks so much for sharing!
I made this tonight. I left out the radishes and oat fiber (didn’t have them). This soup tastes wonderful! Will definitely be making it again. Thanks Briana!
Soooo…Brianna, my dear, I have ham, but NO bone or juice. What do you think about using a canned vegetable stock and putting a couple slices of ham with it in my nutribullet and wizzing (is that a word???) it up to make a broth-like -substance? Hmmmm…sound workable (desperate measures right? lol) Thanks!
Well, I suppose that could be as good a solution as any…haha. It won’t be quite the same obviously (and I’ve never used vegetable stock so I’m afraid I have no idea what it tastes like), but it’s soup so you can make anything work. 🙂
Could you just use chicken broth if you don’t have the bone to make the ham broth?
You can use whatever you like, but obviously it wouldn’t be as “hammy” that way. 😛 Make it work with what you have and are hungry for!
Was just wondering how to use ham bone I have in freezer. Thanks!