Prep 3 hrs
Cook 30 mins
This soup makes great use of a leftover ham bone. It is relatively light and is a great starter or makes a meal with a nice salad and fresh bread. It is basically a mish mash of other recipes and uses up a lot of bits and pieces of leftover vegies in the fridge. I made it for my family of 3 and it was gone in 2 days! Enjoy!
- 1 ham bone
- 473.18 ml diced ham
- 1892.72 ml water
- 8 (36 g) packet chicken soup base
- 793.78 g can diced tomatoes
- 2 garlic cloves, minced
- 473.18 ml celery, diced
- 473.18 ml onions, diced
- 473.18 ml carrots, diced
- 473.18 ml cabbage, chopped
- 473.18 ml cauliflower, chopped
- Add ham to water in large dutch oven or stock pot.
- Bring to a boil, cover and simmer for 2 hours or so.
- Remove ham from water and put water in fridge until cooled completely. Pick and chop any meat from bone to add to soup.
- Gently remove hardened fat from top of broth with a slotted spoon and discard fat.
- Add chopped vegetables, tomatoes and garlic to broth and bring to a boil, simmer for about 20 minute
- Add chopped meat and simmer for another 10 minutes.
- Taste broth, and add chicken soup base to your desired taste.
- Add more water and soup base as needed.
- You can also add a can of kidney or other type of beans and/or 2 cups of kernel corn, green or yellow beans or diced potatoes if you desire.
- This recipe is very versatile and you can add in whatever you personally like in the way of vegetables.
- You can even leave out the ham and use chicken, beef or vegetable soup base.