This comforting Spam Vegetable Soup is a rustic, satisfying meal that transforms simple pantry staples into a warm, savory bowl of goodness. The broth is enriched with the salty, umami depth of cubed SPAM, balanced by the natural sweetness of carrots and the earthy bite of cabbage. Aromatics like onion and dried thyme infuse the liquid with a home-style fragrance that fills the kitchen. The dish is finished with homemade cheese-topped croutons, adding a delightful textural contrast of crunch and melt to every spoonful. Perfect for chilly evenings or as a hearty lunch, this soup is easy to prepare using ingredients you likely already have on hand. It’s a nostalgic, protein-packed dish that delivers genuine comfort without unnecessary fuss.
Spam Vegetable Soup With Cheese-Topped Crouto
Description
This comforting Spam Vegetable Soup is a rustic, satisfying meal that transforms simple pantry staples into a warm, savory bowl of goodness. The broth is enriched with the salty, umami depth of cubed SPAM, balanced by the natural sweetness of carrots and the earthy bite of cabbage. Aromatics like onion and dried thyme infuse the liquid with a home-style fragrance that fills the kitchen. The dish is finished with homemade cheese-topped croutons, adding a delightful textural contrast of crunch and melt to every spoonful. Perfect for chilly evenings or as a hearty lunch, this soup is easy to prepare using ingredients you likely already have on hand. It&# 226;ÂÂs a nostalgic, protein-packed dish that delivers genuine comfort without unnecessary fuss.Ingredients
Directions
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Heat oil in a large pot over medium heat. Add chopped onions and carrots, sautéing for 5 minutes until onions are translucent.
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Add diced potatoes and chopped cabbage to the pot. Stir to combine with the aromatics.
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Pour in the chicken broth and add the dried thyme. Bring the mixture to a boil.
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Reduce heat to low, cover, and simmer for 15 minutes, or until vegetables are tender.
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Stir in the cubed SPAM. Simmer uncovered for another 5 minutes to allow flavors to meld.
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While the soup simmers, preheat oven to 400ðF (200ðC). Toss bread cubes with a little oil and spread on a baking sheet.
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Top bread cubes with shredded cheese. Bake for 5-7 minutes until cheese is melted and croutons are golden and crunchy.
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Ladle hot soup into bowls. Top each serving with the cheese-topped croutons just before eating.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1071.7kcal
- % Daily Value *
- Total Fat 52.2g81%
- Saturated Fat 14.5g73%
- Cholesterol 329.0mg110%
- Sodium 885.1mg37%
- Total Carbohydrate 34.2g12%
- Dietary Fiber 8.6g35%
- Sugars 16.5g
- Protein 102.8g206%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The ingredient list originally included a blank cup measure; this has been interpreted as potatoes based on the directions mentioning "Diced, unpeeled potatoes," which are essential for this soup's texture.
For the cheese-topped croutons, cheddar or mozzarella work best. If you prefer a lighter topping, you can skip the cheese and simply toast the bread cubes with garlic powder.
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove. Keep croutons separate until serving to maintain their crunch.
Feel free to add other vegetables like celery or green beans for extra nutrition. A splash of hot sauce or pepper flakes adds a nice kick if desired.
