Home Cooking

Saturday-After-Easter Hambone Soup

ChiliDude | Apr 2, 200501:59 PM

We had Easter dinner at the home of our daughter's mother-in-law. My wife bought a Honey-Baked ham the day before which she deboned and we brought to the feast. The hambone joined some beans in a wonderful thick soup this morning. I can list the ingredients, but no exact measurements because I cook most things without recipes.

Lima beans and chickpeas (garbanzo beans), about 3/4 cup each, were simmered for about an hour in plain water without any presoaking. Simmering beans without adding salt or any acidic ingredient results in tender beans.

The soup was simmered in a 5-quart Dutch oven using the following ingredients.

1 large onion, finely diced
1 large celery rib, finely diced
celery leaves
olive oil
about 1/2 tsp. ground coriander
defrosted leftover pork stew gravy made with apricots,
about a Tbsp. homemade catsup made with hot peppers,
the hambone,
1/2 cup lentils
1/4 cup yellow dried split peas
the cooked beans, drained
lotsa water

The onion and celery were sweated in the olive oil which had the coriander infused. Then the rest of the ingredients, with exception of the cooked beans, were added to the Dutch oven and simmered for about an hour. The cooked beans were added after the hambone was removed. The hambone was picked clean as possible of the meat clinging to it, the meat then minced and added to the soup.


This process resulted in almost 3 quarts of soup, of which a ladleful was tasted before ladling into 1 quart recycled Chinese carryout soup containers and refrigerated. I DID GOOD!

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