Country Ham Vegetable Soup

Bowl of Country Ham Soup

This vegetable soup is anything but basic. With smoky bits of country ham simmered in a rich chicken stock, it delivers bold, savory flavor in every spoonful. Classic mirepoix veggies, creamy Yukon potatoes, and fresh herbs make it deeply satisfying yet simple to prepare. It's the perfect cold-weather meal to enjoy on its own or alongside a warm piece of cornbread.

Ingredients

4 cups | 960g | chicken stock
1 cup | 130g | onion, medium diced
1 cup | 120g | celery, medium diced
1 cup | 120g | carrot, medium diced
2 cloves | 10g | garlic, minced
¾ cup | 170g | country ham, medium diced
2 cups | 450g | Yukon gold potatoes, peeled and large diced
1 sprig | — | rosemary
4 sprigs | — | thyme
Salt | to taste
Black pepper | to taste

Instructions

Mince the garlic. Medium dice the onion, celery, carrot, and country ham.

Place the chicken stock, garlic, onion, celery, carrot, and ham into a large saucepan. Bring to a simmer, cover, and cook until the carrots are just tender, about 20 minutes. Taste the broth and season with salt and black pepper as needed.

Peel and large dice the Yukon gold potatoes. Add them to the pot and continue simmering, uncovered, until the potatoes are fully cooked and tender, about 15–20 minutes.

Pick the leaves from the rosemary and thyme sprigs. Finely chop the herbs and stir them into the soup just before serving.

Serve hot, optionally with crusty bread or cornbread on the side.