After making a ham last weekend I had another ham bone to utilize in a dish. Instead of making split pea soup or red beans and rice, I wanted to make a fall soup without beans involved. It took a lot of research to find a recipe that did not involve beans in some way, and when I finally found a reasonable recipe (vegetable ham soup on Cooks.com) I make a few changes including incorporating a butternut squash I had sitting around. I also made this soup in the crock pot instead of on the stovetop to get as much benefit of the ham bone as possible.
-1-2 Tbsp of olive oil or butter
-1 large onion, chopped
-6 carrots, peeled and diced
-4 stalks of celery, chopped
-3 cloves of garlic, minced
-10 cups of chicken stock
-4-5 sprigs of thyme
-1 Tbsp chopped parsley
-1 bay leaf
-1 medium butternut squash, peeled and diced
-3 cups chopped ham
-1 meaty ham bone
-ground black pepper to taste
1. Heat oil or butter in heavy pot over medium heat. Cook onion, garlic, carrots, and celery for 10-15 minutes.
2. Add squash, ham, and black pepper to vegetables. Stir to warm. Add chicken broth, parsley, thyme, bay leaf, and ham bone.
3. When warm, put in crock pot on low for 4-6 hours.
4. Remove thyme sprigs, bay leaf, and ham bone before serving.