Ham & Vegetable Soup
2 pounds smoked ham shanks (or left-over ham & bone)
4 medium carrots, sliced
1 cup thinly sliced celery
1 medium onion, chopped
8 cups water
2 1/2 cups diced unpeeled red potatoes
(Note: I chose to peel the potatoes.)
1 cup each: frozen corn, peas, and cut green beans
1 can (11 1/2 ounces) condensed bean and bacon soup, undiluted
1/4 teaspoon pepper
Place ham shanks, carrots, celery, onion and water in a Dutch oven or soup kettle; bring to a boil. Reduce heat; cover and simmer for 2 1/2 hours or until meat starts to fall off the bones.
Add potatoes and vegetables; bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove shanks; allow to cool. Remove meat from bones and cut into bite-size pieces; discard bones. Return meat to kettle. Stir in the bean and bacon soup and pepper; heat through.
Yield: 14-16 servings (4 quarts)
(These must be small servings ~ for the main dish of a meal, probably would be about 7-8 servings.)
Linking up at TidyMom's SoupaPalooza
And linked to Tasty Tuesday
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