coyote bob's leftover hambone mega soup
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.
prep time
20 Min
cook time
12 Hr
method
---
yield
8 +
Ingredients
- 1 pound bob's red mill 13 bean soup mix
- 3 quarts 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 cups egg noodles, uncooked
- 1 tablespoon no sodium italian spice, such as spicely's
- 1 tablespoon salt substitute such as morton's
- - pepper, to taste
How To Make coyote bob's leftover hambone mega soup
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Step 1The prior night, soak one (1) pound of mixed beans in water.
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Step 2In the morning, drain the beans through a sieve and put into a large stock pot
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Step 3Place left over ham bone, and three (3) quarts of good spring water into the stock pot with the beans. Bring to a boil.
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Step 4Set pot to actively simmer for two hours. Remove any scum that accumulates at the surface.
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Step 5While this is simmering, chop onion, celery, carrots. Mince garlic.
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Step 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.
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Step 7After about an hour, add two (2) cups egg noodles
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Step 8After two (2)hours, discard the bone, leaving whatever meat that has fallen off in with the soup.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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