Ham Bone Soup
Make some noise for this hale and hearty soup.
- 2 lb meaty ham bone
- 1/4 tsp pepper
- 3 medium onions finely chopped
- 3 quarts water
- 4 medium potatoes peeled and cubed
- 1 small cabbage cleaned and shredded
- 1 can whole tomatoes undrained
- dash of red pepper
- salt to taste
Combine the ham bone, pepper, onion, and water in big ol' stockpot and bring the whole thing to a boil. Reduce the heat, put the cover on, and let it simmer for 3 hours.
Add potatoes, cabbage, tomatoes, and red pepper and let the pot simmer for an additional hour. Remove the ham bone from soup; peel the meat off and chop it up. You can throw the bone away now. Add the chopped meat to soup. Skim off and ditch the excess fat from the soup. Finish it off by stirring in salt.
Ladle soup into individual serving bowls and serve nice and warm.
A cooked ham bone with ham scraps is the ideal center ingredient here. If you don't have one, you can just use cooked ham; just reduce the initial cooking time to 2 hours.