Junuary Ham-Bone Soup

Hambone SoupAh June… a time for acquiring your first summer sunburn, finding your new summer shades, and spending copious amounts of time on patios… unless you live in Portland. Portlanders often refer to this month as Junuary, because it offers such a grab-bag of weather. Expect days that are warm, perfect and cloudless, or chilly and rain-drenched.  In the spirit of Junuary, I’ve decided to post one final cold weather recipe. You just might need it.

IngredientsIngredients:
– One hambone (preferably with meaty bits)
–  2 carrots
– head of garlic
– 4 celery stalks
– 1 white onion
– 2 zucchini
– 1/2 lbs. green beans
– peppercorns & salt (to taste)

The first step to soup is to make the stock.  Strip meat (to be added to soup later) from bone, and simmer hambone, 2 stalks of celery, one carrot and half of white onion in a large pot of water for 3 hours.

HamboneOnce stock is completed, remove stock ingredients, add meat (previously removed from bone) & remaining vegetables. Allow soup to simmer until all vegetables are cooked.

Hambone SoupServe yourself a big bowl, and hope for a sunny day!

 

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