A Simple Vegetable Soup With Ham. Step-by-step Recipe With Photo

Vegetable soup with ham is a simple recipe that will conquer an inexperienced person in culinary matters. Recipes for men in the kitchen are usually laconic (I do not take into account the strong half of humanity, who is fond of cooking at home-professional level).

For convenience, I indicate the ingredients of the recipe for vegetable soup with ham in pieces. Choose medium-sized vegetables so as not to upset the balance. Instead of rice groats, you can use small curly pasta, and replace the ham with boiled sausage or sausages. Experiment, combine the ingredients in your own way - you get different and, I'm sure, delicious soups!

I have printed this recipe on a color printer. Sometimes, when there is no time to cook dinner, leaving for work, I attach the vegetable soup recipe with a magnet to the refrigerator, then in the evening I also get a portion of delicious soup prepared by a man in the kitchen.

Cooking time: 30 minutes
Servings: 2

Ingredients for Vegetable Ham Soup

1 large onion
1 carrot;
1 tomato;
1 cup thinly sliced cabbage
1 clove of garlic;
1/2 chili pepper pods;
1/2 cup rice
1 bouillon cube;
200 g ham;
butter and vegetable oil;
black pepper, paprika flakes, salt, water.

Method of making vegetable soup with ham

Pour a tablespoon of odorless vegetable oil into a small saucepan, add a tablespoon of butter.

Finely chop the onion head and the garlic clove. First, throw chopped garlic into the heated oil, after a few seconds - onion. Sprinkle vegetables with a pinch of salt, fry, stirring occasionally, for a few minutes.

Next, add half a chili pod, cut into rings, to a saucepan, add 1/2 teaspoon of sweet paprika flakes and pepper everything with freshly ground black pepper. Fry for 1-2 minutes to release the aroma of spices.

Add half the chopped chili, paprika and ground black pepper to the saucepan

We scrape the carrots, grate them on a coarse grater or grind them in a blender. Throw the carrots into a saucepan, fry everything together for 5 minutes. During this time, the carrots will decrease in volume by about half.

Then we send finely chopped cabbage and finely chopped tomato to the stewpan. You can substitute cauliflower or Brussels sprouts for white cabbage. For two servings of soup, 100-150 g of any kind of cabbage is enough.

Add chopped cabbage and chopped tomatoes

Now pour half a glass of round rice onto the vegetables and add a cube of chicken broth. Grind the broth with your hands into crumbs.

Add rice and bouillon cube to the saucepan

Pour the contents of the saucepan with cold filtered water. This amount of ingredients will require approximately 1-1.2 liters of water.

Bring the soup to a boil over high heat. Cook for 25 minutes over low heat. To prevent the soup from boiling away, close the saucepan with a lid. At the end of cooking, add a little salt and a pinch of granulated sugar to balance the flavors.