Saturday, January 24, 2009

Ham and White Bean Soup

When I divided up a spiral ham into portions to freeze a while back, I wasn't too stressed about getting all the meat of the bone. I froze that too. Used it today in this super-simple soup. Sorry, this is more eyeball than recipe. ALERT: TWO DAY RECIPE (as written - if you are a better fat skimmer than I, maybe not)

Ingredients: 1 ham bone w/ lots of meat on it, 1 32 oz can diced tomatoes, drained, 1 halved onion, 1 diced onion, 2 spears celery, 1 lbs dried white beans (cooked separately to a slightly al dente state), 1 shredded cabbage, 2 russet potatoes, 1/2 tbsp. each of rosemary, sage, thyme, and savory (savory is optional but helps in the digestion of beans and cabbage, which is helpful if you don't live alone in the woods)

  • Put ham bone in a pot and submerge in water with the halved onion
  • Cook on medium low until meat has fallen off the bone
  • Pour into another container through sieve. This is your stock
  • Separate bones from meat and refrigerate meat (throw bones away)
  • Refrigerate stock overnight, remove fat from top and discard (or save it it that's your thing)
  • In pot, pour defatted stock over all the other ingredients (if you have more stock than you need, save some for something else... like red beans and rice)
  • Cook until everything is tender. Add more salt, a hit of better than bouillon or whatever to taste. You can scoop out some of the beans and potatoes and mash them up for a richer texture.
Serves 12

Frugal Factor: Off the charts but here's my best estimate: $4 for the ham bone (prorated from the whole 3.99/lb ham); $1.50 for the beans; $1 tomatoes; $1 cabbage; $1 for everything else. $8.50 total, 12 servings $0.71/serving.

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