Another chapter in Quarantine food blogging: Soup!
We just made a delicious spiral ham. It was on sale at the store and I loved the idea of leftover ham for days during the lockdown. I wanted to make the most out of my ham, so after we carved off all the ham, I plopped the bone into some water and made a broth.
Since we have a vast repository of canned goods from our last stock up, I added pinto beans and peas along with shelf stable potatoes and the typical aromatics of onions, carrots and garlic. At the end, I added my secret weapons: the Worcestershire umami bomb, the cutting acid of lemon juice, and the punch of heat from the cayenne. Delicious!
Healthy thoughts to you all!
1 pound of ham
2 onions, diced
4 carrots, diced
2 garlic cloves
4 potatoes, diced small
1 14 ounce can of pinto beans
1 14 ounce can of peas
2 tablespoons olive oil
1 teaspoon salt and pepper each
Splash of Worcestershire sauce
Splash of lemon juice
Pinch of cayenne powder
In a large pot, add 4 quarts of water, a smashed garlic clove, and a hambone. Bring to a boil and lower to a simmer for an hour.
Meanwhile, saute the onions, carrots, and remaining garlic in olive oil in a large stockpot over medium high heat. Add salt and pepper and cook until the onions are translucent. Add in the potatoes and cook for about 5 minutes until the outside is lightly browned. Add the ham broth; bring to a boil and reduce to a simmer; cook for 20 minutes until the carrots and potato are soft. Add in the beans, peas and ham. Cook for 3-4 minutes until heated through. Add in the finishing touches of Worcestershire sauce, lemon juice and cayenne powder.
Serve with cracker, bread or corn bread. Enjoy!