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Ham and Winter Vegetable Soup
Ham and Winter Vegetable Soup

Before you jump to Ham and Winter Vegetable Soup recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Spend less Money In The Kitchen.

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A massive amount of electricity is consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. You can certainly save up to 60% on energy once you get a new one, in comparison with those from longer than ten years ago. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. One more way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to go as often.

As you can see, there are lots of little elements that you can do to save energy, and save money, in the kitchen alone. Environmentally friendly living just isn’t that tough. It’s concerning being functional, more often than not.

We hope you got benefit from reading it, now let’s go back to ham and winter vegetable soup recipe. To cook ham and winter vegetable soup you only need 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to prepare Ham and Winter Vegetable Soup:
  1. Take 2 litres ham stock
  2. Get 1 onion
  3. Prepare 2 carrots
  4. Get 1 parsnip
  5. Get 1 leek
  6. Take 1 medium potato
  7. Use 1 bayleaf
  8. You need 1 can white beans, cannellini or similar
  9. Use Leftover pieces of ham or bacon lardons
  10. Use Black pepper
Steps to make Ham and Winter Vegetable Soup:
  1. If you are starting with some ham stock and the ends of a joint, strip the bone and place it in the stock and boil for about 45 minutes. Remove the bone from the stock and strip off any leftover pieces of meat, set these aside and discard the bone.
  2. Prepare the vegetables, peel and chop them into neat pieces, around the same size, the same way as you would for a minestrone.
  3. Add the vegetables to the stock together with the bayleaf and bring to the boil. Cover and simmer for 12 minutes, then add the drained, rinsed beans and plenty of black pepper. You might not want to use all the beans, I used just over a half.
  4. When all the vegetables are soft - check each type - add the pieces of ham, taste for seasoning and add black pepper if needed. You won't need any salt.
  5. Transfer 3 or 4 ladles of soup into a jug or bowl and process with a stick blender until completely smooth, then pour back into the soup, this gives the soup a creaminess, you could leave it as more of a minestrone clear broth, or process all of it, depending on how you like your soup. Serve hot in warmed bowls.

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