Prep 20 mins
Cook 1 hr
There are only a few ingredients in this hearty soup which is suitable for a OAMC menu. Ham (or farmer sausage which I prefer), carrots, potatoes, onions and green or wax beans are all you need. This makes a large quantity and I don't give specific amounts for the veggies, just fill the pot. Note: I think farmer sausage is unique to my province in Canada, so use ham if you're elsewhere.
- 1 ham bone, with a good amount of meat left on or
- 1 1⁄2 lbs ham, diced (or 2 packages farmer sausage)
- potato, peeled and diced
- carrot, peeled and sliced
- 1 large onion, peeled and quartered
- green beans (or wax beans, fresh or frozen)
- 2 bay leaves
- 10 black peppercorns
- 5 sprigs fresh summer savory (optional)
- Put ham bone or other meat into a very large stock pot and add water to within 2 inches of the top of the pot. Simmer for 40 minutes.
- As the meat simmers add the onion, and the bay leaves and peppercorns in a teaball or cheesecloth bag, or just loose.
- Remove ham bone from the pot to a large bowl and let cool until you can handle it, then cut off and dice the meat.
- Add meat back into the pot and the potatoes and carrots. Boil gently for 15 minutes.
- Add beans and savoury, if using, and simmer until all vegetables are done.
- Check for salt, but ham and farmer sausage are salty meats so salt isn't usually needed.
- Freeze what's left.
- Note: I use a bit more potatoes than carrots, and even less beans.