Sunday, January 3, 2016

Ham Bone Soup

For Christmas Eve we served a ham because it was super easy. We also served baked potatoes that didn't cook long enough. Where do you get small russet potatoes anyway?

We had a lot of leftover ham even after giving away a few pounds so we decided to utilize the ham in many ways. We made a delicious quiche and then we used the bone to make our very own ham stock and soup.  The soup is pretty low calorie, delicious and something to add to our freezer stash of soup.

By the way, if you do freeze soup, we recommend putting it in gallon and quart sized bags. Leave space for expansion and then place them on a rimmed baking tray and freeze on the tray. Once frozen, transfer to the freezer alone. They lie flat and don't use all your extra tupperware! You can heat from frozen too, it just takes a bit longer.

Ham Bone Soup

1 ham bone, meat removed
Any meat scraps (anything with skin, fat, whatever)
1 onion, diced
1 russet potato, diced
2 large carrots, diced
3 cloves garlic, minced
1 Cup pinto beans
1 T fresh rosemary
1 T fresh thyme
2 T olive oil
2 Cups diced leftover ham

1. In a large stock pot or dutch oven place the ham bone and ham scraps and cover with water.
2. Bring to a boil and turn down the heat and simmer for 30-45 minutes or until fragrant. *tip - step outside and back inside to see if it smells great yet*
3. Taste the broth and confirm it tastes like something other than water
4. Remove ham bone and skim out scraps
5. In a large skillet, heat olive oil
6. Add potato, carrot, onion and garlic. Saute until onion is translucent about 3 minutes
7. Add the onion mixture, ham, spices and beans to the broth
8. Bring to a boil
9. Lower heat and simmer at least 10 minutes or until dinner is served

Mine made at least 10 servings

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