Recipe: Ham and Root Vegetable Soup with Fresh Herbs

Please share if you love it!

Before the end of winter vegetable season, and the onset of spring and summer salad season, I wanted to indulge in one last hearty soup.

Ham and Root Vegetable Soup

I’m an eat in season kind of person. It saves me money, and the produce is fresher. Often those luscious fruits and vegetables don’t have to travel as far, or sit in cold storage as long before they reach my grocery store.

Rutabagas, Parsnips and Sweet Potatoes

When it comes to root vegetables, rutabagas, parsnips and sweet potatoes have a succulent sweetness that were a compliment to chunks of salty ham in this rustic soup recipe.

Ham and Root Vegetable Soup

With onset of March and the rain we typically see here in Seattle, this fortifying soup was the ticket to a comfortable evening slurping soup and watching television.

If you’re wondering which vegetables are available in which seasons, this handy chart from CUESA is just what you need.

I must say I’m looking forward to spring, as I’m sure you are too. I can hear the frogs singing in the creek, and the daffodils are poking their heads up in the garden beds, so I know it’s coming soon.

In the meantime, I’ll make another batch of soup and listen to the rain patter on my roof.


Recipe: Ham and Root Vegetable Soup with Fresh Herbs

Serving Size: 12

Recipe: Ham and Root Vegetable Soup with Fresh Herbs

Shake It Up! You could add any vegetables you have waiting in the refrigerator to this simple soup. Yams or Yukon Gold potatoes would be satisfying. If you don't have ham on hand, fry up bacon and add it to the soup for a smoky flavor.


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 6 cups water
  • 32 ounces low sodium chicken broth
  • 4 cups ham, cubed
  • 3 medium parnsips, cubed
  • 2 large rutabagas, cubed
  • 4 medium sweet potatoes, cubed
  • 2 clove garlic, crushed
  • 2 tablespoons sage, finely chopped
  • 1 tablespoon rosemary, minced
  • 1 tablespoon thyme, minced
  • 1 pinch nutmeg


  1. Preheat a stock pot over medium high heat with olive oil and add onions. Cook for 5 minutes until onion is softened and lightly golden color.
  2. Add remaining ingredients and bring to a boil. Reduce heat to medium and simmer for 30 minutes.


Food energy: 175kcal Weight Watchers PointsPlus 4 Saturated fatty acids: 1.13g Monounsaturated fatty acids: 2.88g Polyunsaturated fatty acids: 0.49g Total fat: 4.49g Calories from fat: 40 Cholesterol: 14mg Carbohydrate, by difference: 21.16g Total dietary fiber: 4.49g Protein: 12.49g Total lipid (fat): 4.79g Water: 315.28g Ash: 3.73g Total sugars: 5.26g Calcium: 55mg Iron: 1.46mg Magnesium: 41mg Phosphorus: 176mg Potassium: 611mg Sodium: 740mg

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  1. says

    Can I leave out the rutabagas??? :-) If so, this sounds delicious! Love ham in soup for a great accent flavor, and all the other root veggies and seasonings sound just perfect!

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