Soup Name: Ham and Vegetable Soup
Traditional Chinese Name: 火腿菜湯 (huǒtuǐ cài tāng)
An Asian take on a Western soup, this is one of those perfect soups that naturally flow from a Christmas or Easter party (using the left-over turkey or ham bones). In this case, we had the ham bone (and extra bonus ham meat on the bone) and everything went into the soup and we boiled it up Chinese style. The soup was naturally salty and sweet from the ham and required very little to flavor it. We added carrots and onions to round it out and up the flavor and nutrition and it was good to go as a meal with a side bowl of rice. Easy peasy and delicious! If you are lucky, your ham bone may still contain some marrow which can add additional flavor and nutrition to your soup. Also great for kids; my 4 year-old loves this soup.
What ingredients are required?
How do I prepare it?
- Boil your soup water
- Wash, peel and chop carrots and onions into slightly-larger-than bite-sized pieces
- When soup water boils, add the ham bone, carrots and onions.
- Boil on high for 10 minutes and reduce to low heat and simmer for another 1 hour.
- Serve and enjoy!
- High fiber and beta carotene from the carrots and vitamin C from the onions
- Child-friendly soup
- Great use of left-overs