Ham and Vegetable Stew #SoupSaturdaySwappers

A wonderful comforting bowl of stew containing ham, bacon, beans, potatoes, turnips, cabbage, leeks, carrots and celery.  This stew will warm your belly and soothe your soul as a perfect, easy one pot meal.

It's time for Soup Saturday Swappers........

Sue of Palatable Pastime is hosting this month and celebrating the Fall weather by inviting us to share Comforting Stews.  Let's see what everyone is cooking up.......

• Beef & Potato Stew/Aloo Gosht from Sneha’s Recipe
• Boeuf Bourguignon + Domaine Les Aphillanthes Côtes du Rhône Galets Plan de Dieu 2019 from Culinary Adventures with Camilla
• Comforting Veggie Stew from Magical Ingredients
• Filipino Beef Mechado (Slow Cooker) from Palatable Pastime
• Ham and Vegetable Stew from A Day in the Life on the Farm
• Low Carb Instant Pot Beef Stew from The Keto Grandma
• Slow Cooker Argentina-Style Beef Stew from Karen’s Kitchen Stories

This wonderful stew is perfect for using leftover ham.  It is not only nutritious, it is easy to prepare and absolutely delicious.  A loaf of crusty bread is the perfect accompaniment for this stew.

This stew is sure to become a family favorite for making anytime you have enjoyed a ham dinner and are looking for ways to use up the leftovers.

One Pot Dinners, Stew, Soup, Leftovers, Ham

Entrees, Stews

American

Yield: 4 servings

Author: Wendy Klik

Ham and Vegetable Stew

A wonderful comforting bowl of stew containing ham, bacon, beans, potatoes, turnips, cabbage, leeks, carrots and celery. This stew will warm your belly and soothe your soul as a perfect, easy one pot meal.

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

• 3 strips thick sliced bacon, diced
• 1 leek, white and light green parts, halved, rinsed and thinly sliced
• 1 onion, chopped
• 1 carrot, scraped and sliced into rounds
• 1 stalk celery, sliced
• 2 cloves garlic, minced
• 1/4 c. dry white wine
• 1 (32 oz) container chicken stock
• 4 oz. diced cooked ham
• 4 small red potatoes, diced
• 2 small, turnips, peeled and diced
• 2 bay leaves
• 2 sprigs thyme
• 1/2 head Napa Cabbage, thinly sliced
• 1 (15 oz) can cannellini beans, rinsed and drained
• 1 T. cider vinegar
• pepper, to taste

Instructions

1. Cook bacon in a dutch oven, over medium high heat, until crisp.  Remove to a paper towel lined plate and drain all but 1 Tablespoon of the grease left in the pan.  
2. Add the leeks, carrots, celery and garlic to the pot and cook, stirring often, for about 5 minutes.  Add the wine and stir, scraping up any browned bits stuck to the bottom of the pan, until evaporated.  Add the broth, ham, reserved bacon, potatoes, turnips, bay leaves and thyme sprigs to the dutch oven.  Bring to a boil, reduced heat to a simmer, partially cover and cook until potatoes and turnips are tender, about 15 minutes.
3. Stir in the cabbage and beans and cook until cabbage is wilted and tender, about 5 minutes longer. 
4. Remove the bay leaves and thyme sprigs, stir in the vinegar, taste and season with pepper, if needed.

Notes:

Adapted from a recipe found in Cuisine at Home.

Nutrition Facts

Calories

402.97

Fat (grams)

5.96

Sat. Fat (grams)

1.65

Carbs (grams)

62.91

Fiber (grams)

10.19

Net carbs

52.72

Sugar (grams)

7.79

Protein (grams)

23.11

Sodium (milligrams)

916.83

Cholesterol (grams)

28.48

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