Yam recipes

Italian-style lentil soup with diced ham, fresh tomatoes, carrots, celery, and bay leaf simmered into a hearty, protein-rich pot. Top each bowl with grated Parmesan for restaurant flavor.

Yellow split pea soup simmered with a ham bone, carrots, celery, and thyme for 3 hours until thick and smoky. A hearty, old-fashioned soup that turns a leftover ham bone into a full meal.

Hearty Italian bean soup with white kidney beans, ham, zucchini, spinach, and stewed tomatoes in chicken broth. Mashed beans thicken the broth for a creamy, rustic texture.

Cheddar ham chowder loaded with potatoes, carrots, celery, and corn in a thick cheese sauce. A hearty one-pot soup that uses leftover ham and comes together fast.

Old-fashioned navy bean soup simmered with smoky ham hocks, carrots, celery, and onions. Partially pureed for a thick, creamy body. Soak overnight, simmer low for 3 hours.

Traditional stovetop split pea soup thickened with a classic butter-flour roux for hearty, stick-to-your-ribs comfort. Old-fashioned technique delivers rich flavor.

A variation of the classic french canadian pea soup.

If you're one who enjoys cold soup, then this delicious dish will please your tastebuds in no time!

Light chicken and ham soup with courgettes, mushrooms, and a touch of soy sauce, thickened with cornstarch. A quick, low-calorie bowl ready in minutes.

Ham and corn chowder made with creamed corn, half-and-half, and butter-sautéed onions. A thick, creamy soup ready in 40 minutes with just 8 simple ingredients.

Castilian garlic soup (sopa de ajo) layers smoky paprika-crisped bread cubes, poached eggs, Spanish ham, and garlic-infused broth. A rustic Spanish peasant classic with deep comfort.

French mushroom and ham soup simmers earthy mushrooms in beef stock with French mustard and ham, then finishes with evaporated milk and a splash of whiskey. Bistro elegance in 40 minutes.

Many bean soup with dried mixed beans, smoked ham shank, tomatoes, onion, garlic, and a finishing splash of lemon juice. Classic slow-simmered pantry soup for cold nights.

Traditional Quebec habitant pea soup with yellow split peas, smoked ham hocks, savory, and thyme simmered three hours until thick and creamy. A French-Canadian classic.

Ham and lentil soup made from a meaty ham bone broth with sausage, tomatoes, carrots, and celery. A thick, hearty pot of soup built on deep, smoky pork flavor.

Eastern European sauerkraut soup with bacon, ham, frankfurters, grated potatoes, paprika, caraway seeds, and tomato paste in beef stock. A tangy, hearty one-pot meal.