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.

Rating:
★★★★★ 2 votes
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

Step-By-Step

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.

About this Recipe

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