Ham Bone Soup was a recipe I found in a great cookbook given to my by my brother-in-law, Ron, and his wife, Cathy, many years ago. I was use left-over ham bones to make the broth, just like my Mother taught me. This particular recipe was a favorite of the entire family and I was sad when my cookbook and this recipe disappeared from my kitchen.
Many years later, my sister-in-law, Betty, found the recipe copied down by my late Mother-in-Law on a recipe card and gave it to me. God bless them! It was great to make the soup again, although I substituted Quinoa pasta for regular pasta. I cook the pasta separately and add to the soup when ready to serve, otherwise the pasta tends to fall apart.
Without the pasta added, the soup freezes well.
HAM BONE SOUP
3 quarts water
1 ham bone
1 cup sliced carrots
1 cup sliced celery
1/2 cup chopped onion
1 package (10 oz.) frozen whole corn
1 package (10 oz.) frozen lima beans
1 16 oz. can black-eyed peas
1 16 oz. can chopped tomatoes
2 cup macaroni or pasta of choice
salt and pepper
In a large soup pot, combine water and ham bone and simmer for 1-2 hours.
Add carrots, celery, onion, corn, lima beans, black-eyed peas, tomatoes, salt and pepper.
Cook until vegetables are cooked through, about a hour.
When I was a little girl, I wanted to grow up to be a rootin’, tootin’ cowgirl just like I saw on TV…Sky King, Roy Rogers, Gunsmoke and so many more. I really have dated myself. My parents indulged my desire, with my dreamy cowgirl outfit and boots. Smokin’ hot, right?
Now, the closest I get to being a cowgirl is 1) taking my once a decade horse ride or 2) making Cowboy Caviar. I feel so rustic, and healthy, when I eat it, aside from the chips that are a ‘must serve’. Ordinary tortilla chips are good but my new favorite, Food Should Taste Good Multigrain Chips, are the best! Even better, they are gluten-free.
2 tablespoons red wine vinegar
1 1/2 to 2 teaspoons hot sauce
1 1/2 teaspoons salad oil
1 clove garlic, minced
1/8 teaspoon pepper
1 firm-ripe avocado
15 ounce can black-eyed peas
11 ounce can corn kernels
2/3 cup thinly sliced green onions
1/2 pound Roma tomatoes, coarsely chopped
fresh cilantro to taste
1 bag tortilla chips (or 2 cups finely shredded cabbage for salad)
In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit and cut avocado into 1/2 inch cubes. Add to vinegar mixture and mix gently to coat.
Drain and rinse peas and corn. Add peas, corn, onions, cilantro and tomatoes to avocado, mix gently to coat. Add salt to taste.
Serve pea mixture with chips as an appetizer or add cabbage to make a salad.