I posted a great recipe the other day, Organic Pastured Fresh Ham Recipe With An Apricot Honey Glaze. In this recipe I cooked a delicious ham and of course, I always save the bones to make soup later on in the week. Here is that recipe! By utilizing every part of the ham (the bones) you can create a delicious leftover soup recipe! This soup takes a little preparation and requires some soaking, but it really is quite simple to make. I think you all are really going to enjoy this delicious soup recipe!
- 2 1/2 cups mixed dried beans (I used 13 bean soup mix)
- 2 1/2 quarts filtered water
- Leftover ham hock (mine was about 2 1/2 pounds)
- 2 tsp Herbs de Provence or Thyme
- 2 tsp unrefined sea salt
- 1 small onion chopped
- 1 cup celery (include the celery leaves) chopped
- 1 cup carrots, chopped
- 2 cloves minced garlic
- 2-3 cups fresh pastured ham, chopped
- Rinse and soak 2 1/2 cups of dried beans overnight in filtered water and 2 1/2 Tbsp vinegar.
- The next morning drain and rinse beans.
- Add 2 1/2 quarts of filtered water to a large stock pot.
- Add ham hock, beans, Herbs de Provence or thyme and simmer for 2 hours.
- After 2 hours add the unrefined sea salt, onion, carrots, and celery and mix well. Cook for another hour.
- Remove meat from ham hock, shred and add it to the soup. I added about 2-3 cups of meat to the soup.
- Allow to simmer for 30 additional minutes. Serve hot.
This post is featured on Sunday Night Soup Night
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