SUPER SOUPS. THREE SOUPS YOU CAN MAKE USING LEFTOVER HAM

It is possible to get the most flavorful soup by utilizing meat that has the bone still attached to it. You may apply this to beef, hog, chicken, or any other kind of meat you want to utilize. When it comes to Christmas hams, we often dispose of a ham bone. If part of the flesh is still attached to the bone, it may serve as the foundation for a soup that is both flavorful and appetizing. Even in the event that there is no longer any ham bone, using just a few bits of flesh is sufficient. There is also the possibility of acquiring some smoked ham hocks in order to include that excellent taste. For a prolonged period of time, the bone is allowed to release all of its deliciousness, and the ham remains are able to slip off the bone. When a ham bone with the flesh still attached is used, the saltiness of the bone is sufficient to eliminate the need for additional salt to be added to the soup. In the event that you are simply using bits of ham, you should taste the soup near the conclusion of the cooking period to determine whether or not it need salt. Every single one of these soups is really simple to prepare. Due to the lengthy cooking period, it will be necessary to keep an eye on the amount of water in the soup to ensure that it does not get dry. As long as the temperature is maintained at a very low simmer, everything ought to be OK. 1. Place the ham bone with some ham on top of the soup that is made with navy beans and ham in a big saucepan. Pour in one pound of navy beans that have been picked over and washed, three quarters of a cup of long cooking barley, one chopped onion, three carrots that have been peeled and chopped, one large tomato that has been chopped, three celery stalks that have been chopped, two potatoes that have been peeled and cubed, and two bay leaves. All of these should be covered with water and brought to a boil. Turn the heat down to a simmer and cover the pot. Simmer for two to three hours, or until the beans have reached the desired level of doneness and the soup has thickened. Before serving, remove the bay leaves from the dish. Make sure you invite the whole family since this produces a huge pot of soup. 2. soup made with split peas, ham, and vegetables The beginning of this soup is quite similar. A big soup pot should be used to insert the ham or hambone that contains flesh. One pound of split peas, either green or yellow, should be added. Add in one big potato that has been peeled and sliced into tiny pieces, three carrots that have been peeled and cut into small dice, three celery stalks that have been cut into small dice, and one chopped onion. Boil the mixture while covering it with around four to six cups of water. Turn the heat down to low, cover the pot, and slowly simmer the soup for about two hours, or until the split peas have broken down and the soup has thickened. Include one package of frozen chopped spinach that is 10 ounces in size, and continue to cook the spinach until it has fully melted and reached the desired temperature. Once again, this is a huge pot of soup, which is perfect for these cold winter evenings. 3. soup made with ham, potatoes, and cheese A big soup pot should be filled with about one pound of leftover ham flesh or a ham bone that has meat still attached to it. In addition to two stalks of celery that have been sliced into tiny pieces, chop one onion and add it to the saucepan. Put in four potatoes that have been peeled and cut into half-inch dice, and then pour in enough water to almost cover them. Start by bringing the soup to a boil, then lower the heat and let it simmer, covered, for at least one to two hours. During this time, the ham should be allowed to come off the bones, if the bone is being utilized. When you want to transform the potatoes into a thickening for the soup, remove the bone and gently mash the components. A can of evaporated milk and two cups of shredded cheddar cheese should be added, and the mixture should be cooked until the cheese has melted. The first of these soups includes barley; thus, if you are unable to consume gluten, you should simply remove the barley from the soup’s ingredients. The other two soups do not include any components that contain gluten, making them suitable for anyone who are unable to consume gluten. I have high hopes that these recipe recommendations will wow you with their deliciousness or inspire you to think of new ways to prepare another fantastic soup with leftover ham. It is my sincere gratitude that you have chosen to read this essay. It is my hope that you found it to be helpful and that it assisted you in your own culinary journey. Please go to my website. a concord for the taste buds You may find my blog at a symphony of tastes blog, my marketplace at a harmony of flavors marketplace, or my facebook page at a harmony of flavors. I am looking forward to seeing you there!

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