Chicken & Ham Soup with Crunchy vegetables Recipe
Summary
MethodBoil
Ingredients
1 roasting chicken
4 smoked ham hocks
Water
3 teaspoons salt
1/2 teaspoon cayenne pepper
2 cups diced pared potatoes
2 cups diced pared carrots
2 large onions, chopped
1 package (10 ounces) frozen Fordhooklima beans
2 cups shredded cabbage
2 cups fresh corn kernels
2 cups thinly sliced celery
2 cups diced tomatoes
1 package (10 ounces) frozen whole okra
2 tablespoons Worcestershire sauce
1 cup diced green pepper
1/2 cup chopped parsley
Directions
1. Combine chicken and ham hocks in a kettle or roasting pan; add just enough water to cover. Heat to boiling; cover. Simmer 1 1/2 hours, or until chicken is tender; remove from kettle. Continue cooking ham hocks 1 hour, or until tender; remove from kettle.
2. Let broth stand until fat rises to top, then skim off. Measure broth and return 12 cups to kettle. Stir in salt, cayenne, potatoes, carrots, onions and lima beans. Heat to boiling; simmer 15 minutes.
3. While vegetables cook, remove skin from chicken and ham hocks; take meat from bones, discarding fat; dice meat.
4. Stir cabbage, corn, celery, tomatoes, okra and Worcestershire sauce into kettle; simmer 15 minutes, or until all vegetables are crisply tender. Stir in green pepper, pars ley and diced meats; heat just to boiling.
5. Ladle into soup plates or bowls
2. Let broth stand until fat rises to top, then skim off. Measure broth and return 12 cups to kettle. Stir in salt, cayenne, potatoes, carrots, onions and lima beans. Heat to boiling; simmer 15 minutes.
3. While vegetables cook, remove skin from chicken and ham hocks; take meat from bones, discarding fat; dice meat.
4. Stir cabbage, corn, celery, tomatoes, okra and Worcestershire sauce into kettle; simmer 15 minutes, or until all vegetables are crisply tender. Stir in green pepper, pars ley and diced meats; heat just to boiling.
5. Ladle into soup plates or bowls
