Coyote Bob's Leftover Hambone Mega Soup
A very good, stick-to-your-ribs, soup for the winter nights like we have here in Northern Vermont.
The house smells heavenly while this is cooking.
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- 1 lb
- bob's red mill 13 bean soup mix
- 3 qt
- left over ham bone
- onion, chopped
- carrots, sliced
- celery stalks, sliced
- 15-oz can diced tomatoes
- garlic cloves, minced
- 1 1/2 c
- egg noodles, uncooked
- 1 Tbsp
- no sodium italian spice, such as spicely's
- 1 Tbsp
- salt substitute such as morton's
- pepper, to taste
1The prior night, soak one (1) pound of mixed beans in water.
2In the morning, drain the beans through a sieve and put into a large stock pot
3Place left over ham bone, and three (3) quarts of good spring water into the stock pot with the beans. Bring to a boil.
4Set pot to actively simmer for two hours. Remove any scum that accumulates at the surface.
5While this is simmering, chop onion, celery, carrots. Mince garlic.
6After the two hours has elapsed, add the vegetables, garlic, can of diced tomatoes, Italian spice and salt substitute. Set timer for additional two (2) hours and simmer.
7After about an hour, add two (2) cups egg noodles
8After two (2)hours, discard the bone, leaving whatever meat that has fallen off in with the soup.