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Large stock pot
Large skillet
Ingredients:
1 can light red kidney beans, OR 1 1/2 cup reconstituted dried beans
2 cans black beans, OR 3 cups reconstituted dried beans
2 cans white navy beans, OR 3 cups reconstituted dried beans
1 ham bone
2 1/2 cup ham, chopped
1 large onion, chopped
3 celery stalks, chopped
5 large carrots, chopped
1 cup tomato juice
1 (12oz) can vegetable juice
3 cups vegetable broth
3 Tbsp Worcester sauce
3 Tbsp spicy brown mustard
1 Tbsp chili powder
3 bay leaves
1/2 tsp ground black pepper
1 Tbsp dried parsley
7 cups chicken broth
1 tsp salt
1/2 gallon water
2 Tbsp dried chopped garlic
2 cups dried datalini pasta
Directions:
Combine ham cubes, onion, celery, and carrots in skillet.
Heat on high until onions are browned.
Remove from heat.
Combine all ingredients except for pasta into large pot.
Bring to a boil for 30 minutes.
Reduce heat and simmer until ham bone is cooked clean.
Remove ham bone and discard when cool.
Return remaining ingredients to a boil and add datalini pasta.
Boil until pasta is tender but not mushy.
Remove from heat.
Let stand 30 minutes and then serve.
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Serve with fresh bread for dipping in the delicious broth!
A great way to use up leftover holiday ham and the soup freezes perfectly.
Hams go on sale many times over the course of a year. Grab a big one when they're on sale. Cut it into chunks removing the bone. Wrap the chinks in foil and stick the pieces in zip-lock bags. Keep the ham pieces in the freezer for use later.
A cooked ham slices beautifully to make affordable deli-quality sandwich meat. The meat slices freeze wonderfully, too!
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