Coyote Bob's Leftover Hambone Mega Soup

Robert Thomas

By
@CoyoteBob

There's nothing so endearing as making a delicious meal from discarded bones.

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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Serves:

8+

Prep:

20 Min

Cook:

12 Hr

Ingredients

1 lb
bob's red mill 13 bean soup mix
3 qt
water
1
left over ham bone
1
onion, chopped
3
carrots, sliced
3
celery stalks, sliced
1
15-oz can diced tomatoes
3
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

Directions Step-By-Step

1
The prior night, soak one (1) pound of mixed beans in water.
2
In the morning, drain the beans through a sieve and put into a large stock pot
3
Place left over ham bone, and three (3) quarts of good spring water into the stock pot with the beans. Bring to a boil.
4
Set pot to actively simmer for two hours. Remove any scum that accumulates at the surface.
5
While this is simmering, chop onion, celery, carrots. Mince garlic.
6
After 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.
7
After about an hour, add two (2) cups egg noodles
8
After two (2)hours, discard the bone, leaving whatever meat that has fallen off in with the soup.

About this Recipe

Course/Dish: Bean Soups
Other Tags: For Kids, Healthy
Hashtag: #hearty