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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 12 |
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This is a great way to use the bone the next time you serve a baked or spiral sliced ham. Prep is a bit of work, but the soup is super tasty and sure to be a hit, whether served as a starter or as the main course. Ingredients:
1 large meaty bone from a smoked ham half |
2 large carrots, grated |
2 ribs celery finely chopped |
1 medium onion, finely chopped |
2 cloves garlic, finely minced |
salt and black pepper to taste |
plus |
2 large carrots, cut up |
3 ribs celery, cut up |
1 medium onion, diced |
2-3 large potatoes, diced |
3 cloves garlic, minced |
1/2 cup chopped parsley |
2 bay leaves |
2 large yellow squash |
2 large zucchini |
1 each 1lb canned ham (optional) |
salt and black pepper to taste |
Directions:
1. Place ham bone in a large stock pot and cover with water. Add grated carrots, finely chopped celery, finely chopped onion and finely minced garlic. Season the pot with salt and black pepper.
2. Bring to a rapid boil and reduce to low boil. Cook until veggies are mushy and marrow is extracted from bone.
3. Remove the bone from the pot and pull the meat from the bone. “Fish” any meat chunks from the pot. Set meat aside for later use. Discard bone.
4. Strain the liquid and discard the strained material. Return liquid to the pot and bring to a fast boil. Boil the liquid until it is reduced by approximately 1/4 to 1/3. Reduce to slow boil.
5. Add diced potatoes, cut up carrots, cut up celery, diced onion, minced garlic, parsley and bay leaves to the pot. Season the pot with salt and black pepper. Cook until veggies are tender.
6. Add meat to pot. If more meat is needed, crumble 1lb canned ham into the pot. Allow meat to reach temperature.
7. Add sliced squash and sliced zucchini. Cook until squashes are tender.
8. Serve hot.
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