Prep 15 mins
Cook 1 hr 15 mins
Another great way to use up that leftover ham. Simple & satisfying.
Make and share this Ham & Vegetable Stew recipe from Food.com.
- 946.36 ml water
- 793.78 g can diced tomatoes (undrained)
- 709.77 ml cabbage (shredded)
- 473.18 ml cooked ham (diced)
- 3 carrots (sliced)
- 354.88 ml celery (chopped)
- 177.44 ml onion (chopped)
- 118.29 ml bell pepper (chopped)
- 453.59 g can beans, of, your, choice (drained)
- 14.79 ml sugar
- 9.85 ml dried basil
- 2.46 ml pepper
- 1.23 ml garlic powder
- 2 bay leaves
- In large soup kettle, combine all ingredients.
- Bring to a boil.
- Reduce heat, cover and simmer for 1-1/4 hours.
- Discard bay leaves and serve hot (Add cooked pasta, if you wish).
Yummy, lots of veggies (healthy vitamins and fiber), and low calorie. What more can you ask for? I also agree with the previous reviewer that it is great for using up what is in the refrigerator, but it makes a lot, so unless you have a big family, don't wait until right before your vacation to make it, or you won't have time to eat it before you go.
Delicious stew. We are getting ready to leave town for a week, and this was a tasty way to clean out the refrigerator before we leave. I subbed chicken broth for half of the water, used fire-roasted tomatoes and cannellini beans. I changed the amounts of the vegetables a bit, since I was wanting to just use up what I had on hand (plenty of sliced baby-cut carrots, more cabbage and bell pepper, less celery). We really enjoyed it--thanks for posting!