Recipe of the Month
April 2007
Hardy Ham Soup
This is a perfect soup after Easter to utilize the left over ham bone and scraps of meat!
Ingredients:
Ham bone
Ham pieces and bits
1/2 pound of Navy Beans (I use 2 cans of navy beans.)
6 cups of warm water or enough to cover bone
1 onion chopped
2 T oil
3/4 c shredded raw potato
3/4 c celery chopped
1/4 c celery leaves
1 garlic clove minced (or to taste)
2 t salt
1/4 t pepper
1/2 c chopped tomatoes or one can of diced tomatoes
1/2 c green onion tops
Preparation:
Sauté onions in oil until translucent. Add ham bone and ham pieces to the soup pot and cover with water. Add potato, celery and leaves, salt, garlic and pepper to taste. Cook 30 or so minutes or until remaining meats pull off ham bone. Remove bone. Add tomatoes and onion tops during the last ten min of cooking. To thicken, make a cornstarch and water paste (2tsp mixed in 3/4c cold water). Add some hot soup to this mixture to bring it up to temperature. Add to soup and continue stirring until the soup is the consistency of your liking. If not thick enough, repeat.
Serve with rye bread and you have a wonderful meal! Enjoy
Chef - Andrea Ziemba
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