|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 3g||10%|
|Total Sugars 10g|
|Vitamin C 48mg||238%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When growing tomatoes in a garden, there are always a few at the end of the season that just won't ripen and remain green. This delicious soup is a great way to use those beautiful green tomatoes, and the addition of country ham and jalapeño peppers makes this a hearty soup with a kick, perfect for lunch or supper.
The ham is cooked along with onion and garlic, and chicken broth, tomatoes, and jalapeños are added; the mixture is brought to a boil and left to simmer, and then the soup is blended in a food processor until smooth. It is seasoned with celery salt, and a dash of hot sauce kicks up the heat.
Serve this flavorful soup with freshly baked cornbread and a salad, or alongside grilled cheese sandwiches.
"This soup is unique in the best way possible, the tang from the tomatoes was a perfect contrast to the smokey ham, and the jalapeño brightens the dish up. It’s a very flavorful soup, and was fantastic on it’s own but made even better served with a classic grilled cheese." —Cara Cormack
2 tablespoons unsalted butter
4 to 6 ounces country ham, or smoked ham, diced
1 small onion, diced
2 cloves garlic, minced
4 cups chicken broth
8 medium green tomatoes, peeled and chopped
2 medium red tomatoes, peeled and chopped
1 jalapeño pepper, seeds and stem removed, minced
1/4 teaspoon celery salt
Salt, to taste
Freshly ground black pepper, to taste
Dash of tabasco sauce, optional
Gather the ingredients.
Heat the butter in a medium saucepan over medium-low heat. Add the ham, onion, and garlic. Sauté, stirring until the onion is tender.
Add the chicken broth, chopped green and red tomatoes, and the jalapeño pepper. Bring to a boil. Reduce the heat and simmer for about 30 minutes.
Working in batches, pulse the soup in a blender or food processor until almost smooth, or use an immersion blender. If you want to garnish the soup with chunks of ham, remove some pieces of the ham before blending.
Pour the pureed soup back into the saucepan and add the celery salt. Bring to a boil. Reduce the heat and simmer, uncovered, for 5 minutes.
Adjust the flavors with salt, pepper, and Tabasco sauce, as desired, and serve.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.
- To easily peel the tomatoes, cut an "x" in the flesh, quickly blanch, and then place in an ice bath; the skin should come off easily.
- When seeding the jalapeño peppers, it's best to wear kitchen gloves since the oils can penetrate the skin and burn, especially if you touch your eyes and mouth.
If you are not a fan of spice, you can simply eliminate the jalapeño and hot sauce.