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Autumn Garden Soup

Servings 6


  • 1 ham bone
  • 1/4 cup chopped salt pork
  • 1 clove garlic
  • several sprigs parsley
  • 2 onions chopped
  • 2 carrots peeled and diced
  • 3 stalks celery chopped, or handful of celery leaves
  • 1 cup fresh shell beans*
  • a few leaves each of mint marjoram, basil, rosemary, and thyme
  • 4 large tomatoes peeled and diced
  • 1/2 pound fresh spinach or other greens trimmed and chopped
  • 1 cup pureed winter squash or pumpkin
  • salt and pepper to taste
  • grated cheese for garnish


  • Put the ham bone into a large stockpot, cover with water, and simmer over medium heat for 1 hour.
  • In a frying pan, cook the salt pork until the fat is released.
  • Add the garlic, parsley, onions, carrots, and celery and saute lightly, without browning.
  • Remove the ham bone from the pot and skim any fat from the stock.
  • Cut off any bits of meat from the ham bone and return them to the soup.
  • Add the onion and carrot mixture to the ham broth and simmer for 1 hour.
  • Add the beans, herbs, tomatoes, spinach, and squash. Simmer for 30 minutes. Season with salt and pepper.
  • Serve hot, with a sprinkling of grated cheese.
  • *You can substitute for fresh shell beans with ½ cup dried navy beans or soldier beans cooked in unsalted water, or fresh green or wax beans.
Keyword celery, cheese, pork, squash
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