Ham Bone Soup
Adapted from a recipe that appears in The Melting Pot: Ethnic Cuisine in Texas, this soup originally depended on fresh vegetables grown in the garden. Other varieties of peas - crowder, cream, or black-eyed - may be substituted for the purple hull peas.
Yield: about 13 cups
1 meaty ham bone about 2 quarts water 2 large onions, diced 3 stalks celery, chopped 3 carrots, chopped 5 medium tomatoes, chopped 3 potatoes, peeled and cubed 1 c. broken snap beans 1 c. dried butter beans 1/4 c. diced turnips 1/2 c. purple hull peas (fresh or frozen) 1 T. sugar 1/4 tsp. ground cloves 2 tsp. salt 1/2 tsp. pepper 1 c. fresh cut corn
Combine ham bone and 2 quarts water (or enough water to cover ham bone) in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer about 1 hour, or until meat is almost tender. Add remaining ingredients except corn; cover and simmer for about 2 hours and 15 minutes, stirring occasionally. Stir in corn, and simmer an additional 15 minutes.
From the March 1996 issue. |
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