Hearty Vegetable & Ham Stew
This recipe is dedicated to everyone who is weathering the winter storms taking over the mid west and east coast. My in-laws are in Massachusetts enduring frigid temperatures with a lot of snow on the way. Taylor and I have been in communication with them and damn….It sounds gnarly out there. We hope that all of you, no matter where you are, are safe, warm and have shelter. If I could overnight this stew to everyone who is in the midst of a winter storm I would. However, since I can’t do that, I’ll do the next best thing and share the recipe with you!
This hearty winter stew is nourishing, filling, and will warm you from the inside out. I know for myself, when the weather turns for the worst I find comfort and joy from the simple act of stirring a big pot of vegetables simmering on the stove. The hot steam leaving the pot feels so good on my bare skin (almost like a facial!) and the aromas coming from the stew are always a welcome treat. This particular dish has a ton of flavor and celebrates the winter bounty. We used leftover ham from some ham steaks we cooked up a few nights ago and the combination of veggies and ham is spot on. I hope you all enjoy this simple and nourishing stew as much as we do. Grab a spoon, pour something strong, and warm up!
Cheers from Tumbleweed Farm!
Hearty Vegetable & Ham Stew
Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4-6
- 1 tablespoon ghee, (can sub with bacon fat, butter or olive oil)
- 1 yellow onion, peeled and finely chopped
- 5 cloves of garlic, finely chopped
- 2 stalks of celery, finely chopped
- 2 medium size carrots, cut into 1/4 inch chunks
- 1 1/2 pounds russet potatoes, cut into 1/2 inch cubes
- 1 rutabaga, cut into 1/2 inch cubes
- 1 teaspoon dried thyme
- 1 bay leaf
- 4-5 cups chicken stock (start with 4 and add more as needed)
- 1 1/2 cups cooked ham, cut into 1/4 inch dice
- 2 cups kale, torn into bite size pieces
- salt and pepper to taste
- Heat the ghee (or cooking fat of choice) in a large dutch oven or heavy bottom pan over medium heat. Add the onion and cook, stirring occasionally for about 5 minutes. Stir in the garlic, celery, carrots, potatoes, rutabaga, thyme and bay leaf. Continue to cook, stirring often, until fragrant and beginning to brown up a bit. About 3 minutes longer. Add the stock and bring to a boil. Reduce the heat and simmer the soup until the root vegetables are tender, about 30 minutes.
- Remove the bay leaf from the pot and then insert an immersion blender into the pot and puree about half of the soup. You still want plenty of chunks left for good texture! You can also transfer half of the soup to a blender and puree that way too.
- Once half of the soup is blended add the chopped ham, kale and salt and pepper to taste. Give the pot a hefty stir and let it sit on warm heat for about 10 minutes to let the flavors blend together. If the stew is too thick ad a touch more liquid. Taste for seasonings and adjust as needed.
- Divide between bowls and serve with crusty bread and a glass of red wine.
Notes*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go