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| DEREK'S COUNTRY HAM BONE SOUP | |
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1 baked country ham bone 3 quarts water 1 cup sliced carrots 1 cup sliced celery 1/2 cup chopped onion 1 (10 oz.) pkg. frozen whole kernel corn 1 (10 oz.) pkg. frozen lima beans 1 (16 oz.) can black eyed peas, undrained 1 (16 oz.) can tomatoes, undrained 2 cups cooked elbow macaroni Salt & pepper, to taste Place ham bone in large soup kettle. Add water; simmer for at least 30 minutes. Remove bone and remove meat from bone. Chop meat and return to broth (you can also return the ham bone). Add carrot, celery and onion; simmer 30 minutes. Add remaining vegetables; simmer 1 to 1 1/2 hours. Add macaroni; season with salt and pepper. Heat to serving temperature. | |
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recipe reviews #98738
Allison (New Jersey) says:
Delicious! Followed exactly until after second simmer. Didn't have corn so subsituted frozen butternut squash, no black eyed pease subsituted chick peas (drained), coarsely chopped ham in food processor, added handful of fresh parsley for third step, added 1 inch of anchovy paste instead of salt. Some of the best soup I ever made.
#111682
Duane (Quebec) says:
Wow! This is just one awesome recipe - made with fresh vegetables. My teenage boys ate a whole pot of this in one day and one of them said it's the best soup he's ever eaten. Great recipe, we'll definitely make it again. Thanks for posting!
#117980
Stacy (Virginia) says:
This was an excellent recipe! We used our leftover Honey Baked ham from Christmas, didn't modify the recipe at all...yum!
#179996
Marty (California) says:
How many does this recipe serve?? Wondering if I should double it for 14??
#180040
dannie (New York) replies:
It really depends on how much ham was there in the first place? you would probably need to double or triple for 14 people.
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