Month: November 2019

Ham Bone Soup

Lunn wanted something to do with the ham bone he always has leftover after Thanksgiving, so I figured this out. Very satisfying, savory soup. Also freezes very well, except the crumbly bacon topping part.

INGREDIENTS

  • 4 strips of bacon
  • 3 large carrots
  • 3 sticks of celery
  • 1 large onion
  • 5 to 6 garlic cloves
  • 1 ham bone
  • 1 bay leaf
  • 2 teaspons salt
  • 1 cup green lentils
  • 1 cup cooked quinoa
  • 3 cups white beans
  • 3 leaves kale

INSTRUCTIONS

  1. In a large soup pot, cook the bacon 5-7 minutes until crisp, then remove bacon
  2. Add sliced carrots, celery, onion and garlic to pot and cook till tender
  3. Add bay leaf, ham bone, and 2 tsp salt, cover with 8 cups of vegetable broth or water
  4. Bring to a boil, then reduce to a simmer
  5. Add beans and quinoa, simmer for 1 hour
  6. Shred kale leaves and mix in, simmer 15 more minutes
  7. Serve topped with crumbled bacon