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Before you jump to Ham and Winter Vegetable Soup recipe, you may want to read this short interesting healthy tips about Here Are Some Basic Reasons Why Eating Apples Is Good.
Everyone has heard the words “an apple a day will keep the doctor away”, however the question is, is this genuinely a true statement. You may know individuals that live by this and also require that their children live by this rule as well. This thought is known all over the world and individuals just take it as fact without knowing if this is really true. In this article we are going to be examining apples to see if they really are a food that will help to keep you healthy.
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To conclude, I guess an apple a day really can keep the doctor away and now you know why. The advantages we covered are only a couple of of the benefits that eating apples can provide. You will be able to find many more benefits with regard to your health in relation to apples. I really hope that the the very next time you go to the food store you wind up getting plenty of apples. You will notice that your overall health can significantly be benefited when you eat apples.
We hope you got insight from reading it, now let’s go back to ham and winter vegetable soup recipe. To make ham and winter vegetable soup you only need 10 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Ham and Winter Vegetable Soup:
- Use 2 litres ham stock
- You need 1 onion
- You need 2 carrots
- You need 1 parsnip
- Use 1 leek
- Prepare 1 medium potato
- You need 1 bayleaf
- Use 1 can white beans, cannellini or similar
- Get Leftover pieces of ham or bacon lardons
- Use Black pepper
Instructions to make Ham and Winter Vegetable Soup:
- 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.
- Prepare the vegetables, peel and chop them into neat pieces, around the same size, the same way as you would for a minestrone.
- 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.
- 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.
- 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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