Ham Vegetable Soup THM-FP

Blustery winter days call for steaming bowls of soup. This recipe is a lighter version and a Fuel Pull. You can pair it with a slice or two of Whole Wheat Sourdough bread for an E meal or with a low-carb cheese quesadilla for an S meal. I cooked the ham stock from the leftover Christmas Ham using my Insta-pot which was quick and so easy. I hope you enjoy it as much as I do.

Ham Vegetable Soup THM-FP

  • 8 cups fat-free ham broth
  • 2 cups finely chopped onion
  • 2 cups finely chopped celery
  • 1 cup riced cauliflower
  • 1/3 cup carrots
  • 3 cups green beans
  • 2 packs-14 ounces THM noodles
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 Tablespoons unflavored gelatin
  • 1/2 teaspoon garlic powder
  • 8 ounces cubed fat-free ham

Combine broth and vegetables in a 6 quart kettle. Bring to a boil. Drain THM noodles and rinse well. Add to kettle along with spices. Simmer for 30 minutes over medium heat. 8 2-cups servings

*I cook a ham bone in my Insta-Pot for 45 minutes. The broth is than strained and refrigerated. Skim all the fat of the broth before using.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

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Ham Vegetable Soup THM-FP

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Author Glenda Groff

Ingredients

  • 8 cups fat-free ham broth
  • 2 cups finely chopped onion
  • 2 cups finely chopped celery
  • 1 cup riced cauliflower
  • 1/3 cup carrots
  • 3 cups green beans
  • 2 packs-14 ounces THM noodles
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 Tablespoons unflavored gelatin
  • 1/2 teaspoon garlic powder
  • 8 ounces cubed fat-free ham

Instructions

  1. Combine broth and vegetables in a 6 quart kettle. Bring to a boil. Drain THM noodles and rinse well. Add to kettle along with spices. Simmer for 30 minutes over medium heat. 8 2-cups servings
  2. *I cook a ham bone in my Insta-Pot for 45 minutes. The broth is than strained and refrigerated. Skim all the fat of the broth before using.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

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Savory Venison Roast THM-FP

Our family enjoys this part of the year that includes deer hunting. Many memories have been made around the archery targets in our back yard. And,  yes, I even enjoy hunting using a crossbow. Venison roast is a favorite at our house and is the first item to be  made when we harvest a deer. Our family tradition is to process all our venison and smoke bologna, jerky, and snack sticks. This recipe is also very good with a beef roast if you do not have access to venison.

Savory Venison Roast THM-FP

  • 3-4 pounds venison roast—we use the a neck roast*
  • 1/2 teaspoon pepper
  • 2 tablespoons dry minced onion
  • 3 garlic cloves
  • 1 teaspoon salt
  • Sauce:
  • 2 cups broth
  • 2/3 cup chopped onion
  • 1 cup sliced mushrooms
  • 1/4 cup vinegar
  • 2 tablespoon prepared mustard
  • 1/4 cup Brown Sweetener Substitute or THM Gentle Sweet
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon xanthan gum

Soak roast in water and 2 tablespoon salt overnight. Place venison roast in a crock-pot. Cover completely with water. Add garlic and salt. Cook on high for 6 hours. Drain water. Combine sauce ingredients. Pour over roast and cook n high for 1-2 hour. The meat should be very soft and falling off the bones. Serves 8-10.

**Insta-pot version: place roast in Insta-pot. Add pepper, onion, garlic, salt, and water to almost cover roast. Place lid on Insta-pot, select meat setting, and cook for 1 hour and 45 minutes. Release pressure manually. Carefully pour off water. Combine sauce ingredients and pour over roast. Cover with lid, select meat setting, and cook for 20 minutes. The meat should be very soft and falling off the bones.

Venison Roast (1)

*The meat is very hard to cut off of the neck bones. It makes a very good roast and is a favorite at our house

*This recipe can also be used with a beef roast.

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If you purchase items through these links, I receive a small commission yo assist in our move to a mission outreach of our church but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them. I love my Insta-pot for quick easy meals. 

Amazon

Savory Venison Roast THM-FP

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours
Servings 8
Author Glenda Groff

Ingredients

  • 3-4 pounds venison roast-we use the a neck roast*
  • 1/2 teaspoon pepper
  • 2 tablespoons dry minced onion
  • 3 garlic cloves
  • 1 teaspoon salt

Sauce:

  • 2 cups broth strained
  • 2/3 cup chopped onion
  • 1 cup sliced mushrooms
  • 1/4 cup vinegar
  • 2 tablespoon prepared mustard
  • 1/4 cup Brown Sweet Mix
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon xanthan gum

Instructions

  1. Soak roast in water and 2 tablespoon salt overnight. Place venison roast in a crock-pot. Cover completely with water. Add garlic and salt. Cook on high for 6 hours. Drain water. Combine sauce ingredients. Pour over roast and cook n high for 1-2 hour. The meat should be very soft and falling off the bones. Serves 8-10.

Recipe Notes

*Insta-pot version: place roast in Insta-pot. Add pepper, onion, garlic, salt, and water to almost cover roast. Place lid on Insta-pot, select meat setting, and cook for 1 hour and 45 minutes. Release pressure manually. Carefully pour off water. Combine sauce ingredients and pour over roast. Cover with lid, select meat setting, and cook for 20 minutes. The meat should be very soft and falling off the bones. *The meat is very hard to cut off of the neck bones. It makes a very good roast and is a favorite at our house

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.  

HG cookbook pic 25