I’ve had lots of meaty ham bones lately to cook with – this most recent one from my son’s house and our early Christmas with him and his family … naturally he saved the bone with lots of meat on it for me! So I cooked the ham stock, let it chill so the fat would rise to the top and solidify. The next day I removed the stock from the refrigerator, skimmed off the fat and finished the Ham and Veggie Soup. The hubs does not care for ham and bean soup, so this recipe was a way for me to get him to enjoy it.
Use any vegetables you want in this … but be sure to use fresh or frozen, especially if canning it. If you use canned vegetables, they will turn mushy, which is not what you want. This soup also freezes very well.
3-4 quarts Ham Stock (follow the highlighted recipe minus the chili powder and red pepper flakes)
1 onion, diced
2 celery stalks, diced
1 – 14.5 oz. can diced petite tomatoes with juice (or any canned diced tomatoes)
2 medium potatoes, peeled and diced
2 cups frozen green beans
2 cups frozen corn
(other veggies could be sliced carrots, lima beans, green peas, really anything you like)
Reserved ham meat from stock
2 -3 tsp. course-ground black pepper
2-3 tsp. garlic powder
1-2 tsp. seasoned salt (I use Lawry’s – or make your own)
In a large stock pot, bring ham stock, onion, celery, tomatoes and spices to a boil, reduce heat and simmer approx. 30 minutes or until vegetables are very tender. Add the remaining vegetables, reserved ham meat from stock, adjust seasonings to taste and cook over low heat until all vegetables are tender. Serve immediately. GREAT with biscuits, cornbread or Cheddar Cheese Pull-Apart Bread.
Canning directions: Cook ham stock, onion, celery, tomatoes and spices as above. Add remaining vegetables raw to each canning jar, top with reserved ham meat from stock, and evenly distribute among jars. Ladle hot soup over top and seal with canning lids. Process jars in a pressure canner 1 hour and 15-30 minutes at 10 lbs. pressure. Yield is approx. 4 quart jars.