Description
This comforting and nutritious soup offers a sophisticated take on a classic staple, utilizing premium plant-based ham alternatives to achieve a savory, salty profile without the use of pork. Filled with tender root vegetables and fragrant, slow-cooked aromatics, this one-pot meal is perfect for a chilly evening. The result is a robust, satisfying bowl that provides sustained energy, making it an ideal choice for busy weeknight dinners or casual family gatherings that require something warm, nostalgic, and easy to prepare.
Ingredients
2 tablespoons olive oil
1 large onion, diced
2 carrots, peeled and sliced
2 celery stalks, chopped
3 cloves garlic, minced
12 ounces plant-based deli-style ham, cubed
4 large Yukon Gold potatoes, cubed
6 cups vegetable broth
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the onion, carrots, and celery, sautéing for about 5-7 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the cubed plant-based ham and cook for 3 minutes to lightly brown.
Add the potatoes, vegetable broth, thyme, and smoked paprika.
Bring the mixture to a boil, then reduce heat to low and cover.
Simmer for 20-25 minutes, or until the potatoes are tender.
Season with salt and pepper to taste.
Serve warm, garnished with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of broth when reheating if the soup has thickened too much. You can customize this by adding kale or spinach in the final 5 minutes of cooking.
- Prep Time: 15
- Cook Time: 35
- Category: Meals
- Method: Stovetop Simmering
- Cuisine: American Comfort