Holiday Hodge Podge: Ham Bone Stone Soup

I’ve been wanting to cook with the post holiday ham bone for quite some time. I have brought bones home. I have put bones in the fridge, all for naught, as they regularly end up disappointingly in the garbage weeks later.

Not this year. This year I was bound and determined to make The Soup. The Ham Bone Holiday Hodge Podge Soup, and so I committed, and I achieved. I was inspired by this particular recipe http://www.thekitchn.com/ham-bone-greens-159337 though I modified it for what I had and what I wanted to do. Don’t skip the cabbage, the splash of vinegar or the hot sauce, those things really add some delightful details to your bowl.

I am really happy with how this turned out. No doubt there will be a little refinement here and there, but this is a new, hearty, holiday winter staple. I decided to call it Stone Soup because as the old story goes, you add what you have, some of this, some of that, and before you know it you have a hearty, steaming pot of deliciousness . . . or at least something like that.

Happy Cooking!

Holiday Ham Bone Stone Soup

Into the Pot . . .

Ham Bone

Ham chunks trimmed and cubed

1 Bag Black Beans, soaked overnight, or Pinto beans (soaked overnight)

1 large white onion, chopped

2 large stalks of celery, chopped

1 Tbsp Minced Garlic

1 Tbsp Olive Oil

2 C. Chopped Carrots

1 Can Muir Fire Roasted Diced Tomatoes

3 Tbsp Tamed Jalapenos

After Pressure Cooking

1 small Green Cabbage, chopped, 7-8 cups

4-5 C. Fresh Spinach

Additional Personal Seasonings

Louisiana Hot Sauce

Red Wine Vinegar

Salt & Pepper

Soak your beans overnight . . . no really . . . do.

In a pressure cooker combine the following: all ingredients except for spinach, cabbage, hot sauce, vinegar, salt and pepper. Add water to just cover the ham bone, do not overfill the pressure cooker. Pressure cook according to directions for the type of bean you are cooking. The ham bone has already been cooked so you do not need to process for raw meat. Once my cooker came to a rollicking boil with a steady head of steam, I set the timer for 10 minutes. Let the pressure cool down on its own or for at least 20-30 minutes before you quick cool it.

Once the cooker is able to be opened, please follow your manufacturer’s instructions for this, put the pot back on medium heat. Bring to a simmer. If you want to thicken your soup a bit, mash some of the beans along the side. Add green cabbage, stirring in, and cook for an additional 20 minutes. Taste the broth to see if it needs additional salt, add the salt and pepper to taste at this point.  You can continue to cook the soup longer if your cabbage is not as tender as you would like it. When your soup is at the finishing point, meaning the cabbage has the texture you want and you are ready to serve, add in the fresh spinach, stirring it in, cooking for 3-5 minutes. Serve the soup.

Each individual can add a splash of vinegar and Louisiana Hot Sauce as their palate may call for it.

Delicious on the first day. Fabulous every day after that.

Serve with crusty bread and butter and a salad if you must.