This is the perfect soup to serve on chilly rainy days. All you need to complete the meal is warm crusty rolls or bread.
1 leftover ham bone (with a small amount of ham still attached to bone)
1 large onion, chopped
2 bay leaves
16 cups (4 L) cold water
21/3 cups (575 mL) soup mix (a dry mixture of yellow and green split peas, red lentils, alphabet pasta, pot barley and rice)
11/2 teaspoons (7 mL) dried Italian seasoning
6 large carrots, sliced
2 celery stalks, sliced
Put ham bone, onion and bay leaves in large heavy pot. Add water. (The ham bone should be completely covered. If necessary, add a little more water.) Place over high heat and bring to a boil; reduce heat, cover and simmer for 4 hours. Remove from stove, uncover and let cool, then cover and refrigerate overnight.
The next day, remove fat from surface of ham stock; discard fat. Remove ham bone from pot; set aside. Place pot of ham stock over high heat and bring to a boil.
Meanwhile, cut ham from bone; discard bone. Cut ham into bite-size pieces (we had about 2 cups/500mL); refrigerate until ready to add to soup.
When stock comes to a boil, add soup mix and Italian seasoning. Return to a boil; reduce heat, cover and simmer for 50 minutes, stirring occasionally.
Add carrots and celery to soup. Increase heat and bring to a boil; reduce heat and simmer for about 15 minutes or until carrots and soup mix are tender, stirring occasionally.
Add ham and cook for 2 minutes or until ham is heated through. (If you prefer a thinner soup, add a little water until reaching desired consistency.)
Remove and discard bay leaves. (Make ahead: Chilled soup can be frozen in airtight container for up to 1 month.)
Makes about 12 servings.
Approximate nutritional analysis for each serving: 190 cal, 12 g pro, 2 g fat, 33 g carb. Excellent source of vitamin A, thiamine and folate. Very high in fibre. Low in fat.
TIP: A (450 g) bag of soup mix yields 21/3 cups (575 mL).
No comments:
Post a Comment