egetable oil in a large soup pot over medium heat; cook
inse beans.
Add water, ham bone and broths to beans in
Boil ham bone in 4 cups of water
s dissolved; add onion mixture, ham bone, diced tomatoes, corn, tomato sauce
Place ham bone, potatoes, and carrots into a slow cooker. Top with tomato paste, chicken bouillon granules, and Creole and Italian seasonings.
Pour in water as needed to cover; cook on High until potatoes and carrots are soft, 5 to 6 hours. Stir occasionally.
Heat oil and add onion, carrot, and bell pepper.
Saute until soft and beginning to colour.
Add ham bone, peppercorns, bay leaf and stock or water.
Cover bring to a boil.
Simmer one hour.
Skim off foam.
Add potatoes, cabbage, tomatoes, partially cover.
Cook on simmer for one hour.
Add herbs and sauce and simmer 15 minutes.
Add the parsley last, and serve immediately.
ot combine chicken broth, water, ham bone, chicken bouillon cubes and all
to the stockpot, and cook soup until heated through. Serve immediately
In a Dutch oven, bring ham bone and water to a boil.
Reduce heat and cover and simmer for 1 1/2 hours.
To broth, add lentils, tomatoes, carrots, celery, onions, and seasonings and bring to a boil.
Reduce heat and cover and simmer for 30 to 40 minutes or until lentils and vegetables are tender.
Meanwhile, remove ham from bone and coarsely chop.
Add ham and parsley to soup and heat through.
Boil the ham bone and the bay leaves in approximately 3 quarts of water for one hour.
If your broth boils down too much you may need to add extra water.
Remove and cut the meat into chunks after your rich broth is made.
Add ham, onion, celery, potatoes, carrots, salt, pepper, cabbage and parsley to the broth.
Cook until veggies are done.
Cover ham bone in water and simmer for about an hour.
Add onion and bay leaves. Simmer until onions are tender.
Add potatoes, garlic, ham and beans. Simmer until ham falls off bone.
Remove ham from ham bone. Add ham to soup and discard bone.
Add butter, milk and pepper. Simmer until heated thoroughly.
Add cornstarch or instant potato flakes to thicken.
e bacon to a large soup pot, and render the bacon
In a soup kettle, bring ham bone and 2 quarts water to
Combine all except milk.
Cook on low for 6 hours.
Take out ham bone and chop up ham.
Put ham back in and add milk.
Cook 1/2 hour more.
Add more water or milk if too thick.
Add all ingredients but the beans to a kettle, cover with water and the broth. Cook on medium heat for 1 1/2 to 2 hours or until the barley and vegetables are tender. Remove the ham bone and cut any remaining meat from the bone and return the meat to the soup. Now you can discard the bone! Add the canned beans and the liquid in the cans to the soup and heat through. Enjoy with some crusty bread rolls and a glass of your favorite vino!
ith cold water.
Place Ham bone/s in large pot. You
n a Dutch oven or soup kettle; add water to cover
Bring 3 quarts water and ham bone to a boil in a
In a large pot over medium heat, cook onions in butter until translucent. Stir in leeks, potatoes, water, thyme and the ham bone. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes.
Remove ham bone and puree soup with a blender or food processor. Return to pot, stir in cream, salt and pepper, heat through and serve.
Place ham bone in a medium stock pot. Fill water to just cover ham bone.
Bring water to a boil and add carrots, celery, potato, onion, pepper, and bay leaves.
Reduce heat to a medium simmer. Simmer 1 hour.
Add lentils.
10 minutes before serving, bring back to a boil and add egg noodles.
5 minutes before serving, add peas.
Serve when noodles are cooked to desired \"doneness\".