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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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This is an awesome stew to make with a leftover ham bone and ham chunks! Great to eat on a cold day and will make your home smell wonderful. This recipe is soy free! Serve with warm biscuits or over a baked potato. Ingredients:
1 ham bone |
6 russet potatoes, diced |
1/2 onion, diced |
1 (15 ounce) can sweet peas, drained |
1 cup diced cooked ham |
2 carrots, diced |
2 stalks celery, diced |
3 cups water |
1/2 cup coconut milk (optional) |
salt and ground black pepper to taste |
Directions:
1. Combine ham bone, potatoes, onion, sweet peas, ham, carrots, and celery in a large pot; pour in enough water to cover all ingredients. Pour in coconut and season with salt and pepper. Bring soup to a boil, reduce heat, and simmer until flavors have blended, about 4 hours. Discard ham bone before serving.
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