Introducing the Chourico Ham Soup! The must have Soup for the Fall months. Made with Mild or Hot Chourico depending on how Spicy you like it.
Servings: 8 portions
Equipment
- 1 Stockpot
- 1 Bowl For the Potatoes & Carrots
- 1 Bowl For the Waxed Beans & Cabbage
- 1 Bowl For the Soup Base
Ingredients
- 1 Ham Bone - optional but creates a better tasting broth
- 1 lbs. Ham - Torn into bite size pieces
- 1 lbs. Chourico Sausages - or 2 Sausages, torn into bite size pieces
- 1/3 C Butter
Soup Base
- 8 C Water - or use 8 cups of the Ham broth made from the Ham Bone
- 4 Cubes Maggi Chicken Bouillon
- 1 C 10 % Cream - or heavier
- 1/4 C AP Flour - mixed with the Cream first
- 1 tsp Butter Popcorn Seasoning
- 1/2 tsp Cream of Tartar
Vegetables
- 2 Med Potatoes - Diced 1 inch / about 2 Cups
- 2 Med Carrots - Sliced 1/4 inch / about 2 Cups
- 2-3 C Cabbage - Chopped
- 1 Med Onion - Diced
- 3 Cloves Garlic - Minced
- 1 Can Yellow Waxed Beans
- 1 Can Green Waxed Beans
Instructions
- Fill a Stockpot up with 16 Cups of water and place the Ham bone in. Bring to a boil and then simmer over medium heat until reduced by half. For me, this took about 1 1/2 hours. This step can be done the night before. Use 8 cups of the Ham Broth with the 4 Maggi Bouillons. This step can be skipped, using 8 Cups of water with 4 Maggi Chicken Bouillon cubes to create the broth.
- Combine the Soup Base Ingredients into 1 bowl, adding the Cream & Flour first and mixing well before adding in the remaining ingredients and mixing. Quarter the Potatoes lengthwise and dice 1 inch. Slice the Carrots 1/4 inch and place both the Potatoes & Carrots into a bowl to fill with water and set aside. Empty the Waxed Beans into another bowl and add the chopped Cabbage. Fill with water to cover and set aside until needed. Dice the Onions and mince the Garlic.
- Place the Butter into the Stockpot with the Onions & Garlic over medium heat. Cook until the Onions are translucent. Add the Chourico and Ham and cook a few more minutes.
- Add the Soup Base, mix well and bring to a boil over max heat while mixing often. Then reduce the heat to medium to simmer for about 10 minutes.
- Strain out the Potatoes & Carrots and add them to the Soup and mix well. Bring to a boil over max heat, then reduce to medium and simmer for 10 minutes. Strain and add the Waxed Beans & Cabbage, mix well. Bring it back to a boil over max heat before removing from the heat. Cover and let rest for 20 minutes.
Notes
Mix every so often while simmering to avoid food sticking to the bottom of the pot.
If you want the Cabbage softer, then add them when 2- 3 minutes of cook time remain for the Potatoes & Carrots. This will give them an extra few minutes of cook time, which will soften the Cabbage even more.
Serve the Chourico Ham Soup with some Buttered Dinner Rolls!