Easy Ham and Hashbrown Soup Recipe

Thanksgiving is over and we have some leftover ham. That is how I came up with this Easy Ham and Hashbrown Soup Recipe. There is also a half an onion that needs to be used up, a bit of garlic, a half of a bag of cheese, and some bacon bits. What on earth can I do? That was my thought process yesterday when I made this. I knew I had class for two hours starting at five, so it had to be a crockpot recipe. Also, I have my granddaughter so it was necessary for it to be super quick.

We love potato soup, but frying bacon and cutting potatoes was not on my agenda. I guess it wouldn’t have been on it anyway because I had no bacon and I am out of potatoes. Bart was going to make pizza but then what would the kids eat because there isn’t enough of that to go around. With one child being gluten free, I have to actually think about what I cook now. It can’t just be thrown together. So, here we are with what Bart calls one of the “best soups” he has had in a while.

Ingredients for Ham and Hashbrown Soup

1/2 KY legend ham, chopped

1/2 onion, chopped

1 T. minced garlic

Seasoning

1/2 bag bacon bits

2 T. bacon grease (if you don’t have this, just throw in some butter)

6 cubes of chicken bouillon (if you don’t have this, you can use chicken broth and eliminate the water)

32 oz. water

1/8 c. nutritional yeast (you can omit this if you desire. I use it for nutritional value)

32 oz. shredded hashbrown

1/2 c. sour cream

1 c. heavy cream (I did not have this so I used 2% milk and it worked just fine)

3 T. gluten free flour (you can use any)

Cheese (I used a combo of about 1 1/2 c. colby and about a cup of cheddar)

Directions for Easy Soup Recipe

In crockpot, I put in the chopped up ham, onion, seasoning, nutritional yeast, bacon grease, bacon bits, hashbrown, and chicken bouillon powder (or cubes if that is what you have). I mixed this up really well and added 32 oz. water. Pop the lid on and cook on high for about 2 hours. I came back and stirred that around and then put it on low until I was about an hour from eating.

When I was about ready to serve, I took the lid off and added the cheese. While the cheese was melting, I got a measuring cup and put in my milk, sour cream, and flour. I whisked that together to get the lumps out. From there, I poured in the liquid and stirred well. You will start to see it thicken up fairly quickly. I put the lid back on for about 35-40 minutes (low) warm it all back up.

Then it was time to eat! It really was good. You need to try it to see if you need to adjust the seasoning. Remember, you can add seasoning to a soup but you can’t take it back out. The secret to that is start with a little amount and adjust to taste. I was afraid it was going to be too salty with the ham, bacon grease, nutritional yeast, and seasoning. I thought it could use a bit more but didn’t put it in because it might have just been my tastebuds out of whack.

What I Would Do Differently

Hmmm, I would add some sauteed red, yellow, and orange peppers. I could get away with adding finely shredded zucchini. Fresh mushrooms would have been amazing in this soup as well. There was no cream of type of soup. That is good because it is hard to find gluten free, though it can be made. I just didn’t want to do that because of time constraints. It made a big crockpot full, so we will definitely have it for lunch and the boys will eat it tonight for supper.

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Recipes and Cooking

Roast Recipe

May 7, 2019April 4, 2025 Brandi C

Here is a simple Roast Recipe. The good thing about this recipe is that you can freeze the leftovers if you make 2 roasts. These leftovers can be used in Beef Stew, Vegetable Beef Soup, or any Chinese recipe.

Roast

Chuck roast (now, I used 2 cause I have 5 billion children, but I will tell you what I will do with it at the end of this post!)

Seasoning mix

2 packets Lipton onion soup mix

Worcestershire Sauce

1 can cream of mushroom soup

Water

Directions

I use a HUGE pan with a lid. You could also put this in a crockpot. I would not, however, use an Instant pot. For some reason, when I do a roast in the Instant pot makes the roast tough.

Also, we buy our meat in bulk once a year. So, all my meat is frozen, and I do not thaw it beforehand. All that being said, put your roast in your roasting pan. I think I added about 3 c. water.

On top of each roast, sprinkle seasoning and Lipton onion soup mix. Then, I take the can of cream of mushroom soup, and I smear it all over both roasts.

Next, I douse the roasts with Worcestershire sauce. Cover the roasts and slow cook at 250 all day long.

After a few hours, I checked in to ensure enough water. I kicked the oven to 350 for about 45 minutes and then turned it back down.

This meat was PERFECT.

Now What

Yes, I have a lot of kids, BUT they also eat a lot. That is one reason I make 2 roasts. The other reason is to refreeze.

I get 2-gallon size bags and put equal amounts in each baggie. Squeeze out all the air and freeze.

I will use this for 2 dinners next week (saving money). One dinner will be beef and broccoli stir fry. I can add water chestnuts, soy sauce, cauliflower rice, and regular rice. Mix it with steamed broccoli.

The next meal I will make is vegetable beef soup. Add tomato juice, marjoram, basil, oregano, seasoning, diced tomatoes, other vegetables, and potatoes.

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Recipes and Cooking

Healthy Beef Stew Crockpot

January 5, 2015April 4, 2025 Brandi C

Healthy Beef Stew Crockpot

**This Healthy Beef Stew Crockpot is terrific. I wish you could smell my house. It smells WONDERFUL** I have used round steak, chopped up, leftover roast, or stew meat in this recipe. They all taste great. It smells like home. Make some homemade biscuits and gracious. This is a meal!

It reminds me of being at my Aunt Bettye’s house when I was younger. I loved the smells that came out of her kitchen. That and the chaos of all us cousins playing. The grown-ups doing grown-up things! LOL.

Now, I’m the grown-up. That’s a scary thought.

Ingredients

1 lb stew meat

1/3 c. all-purpose flour + 2 T.

Seasoning

6 cloves garlic, finely chopped

bay leaves, 2

2 tsp. paprika

Worcestershire, 2 tsp.

2 onions, chopped

4 potatoes, chopped

2 celery stalks, chopped

3 carrots, chopped

4 beef bouillon

4 c. water

1 lb. squash, chopped

Directions

Put beef in crockpot. Mix the flour and seasoning in a separate bowl. You can find my seasoning recipe on my blog. Once that is done, pour that over the beef. Stir to coat meat.

Place the rest of the ingredients and cook on low for 10-12 hours or high for 4-6 hours.

This Healthy Beef Stew Crockpot recipe is a comfort food classic that’s perfect for busy days when you need a hearty meal to come home to. The beauty of using a crockpot is that the flavors meld together beautifully throughout the day, making for a dish that tastes even better as it sits. The beef becomes tender and the vegetables soak up all the delicious seasoning, creating a rich and savory broth. It’s one of those meals that fills your home with warmth, making it the ideal dish for cold nights or when you’re craving something comforting. Pair it with homemade biscuits or crusty bread, and you’ve got yourself a meal that the whole family will love.

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Tag: slow cooker recipes