Sunday, January 23, 2011
Friday Night Hambone Soup
1 hambone, with some meat left on it
1 carton reduced sodium chicken broth
6 cups of water
1 small onion, coarsely chopped
1 bag of baby spinach
1 can diced tomatoes, undrained
3 cloves of garlic, minced
In large stockpot, bring hambone, chicken broth, and water to boil. Simmer over low heat for 1 hour. Remove hambone and chop any ham into bite size pieces. Add onion, garlic, and tomatoes to soup stock and simmer for 20 minutes over low heat. Add spinach and chopped ham and simmer over low heat for an additional 30 minutes.
We enjoyed this with cornbread on Friday night, and then with grilled cheese sandwiches for lunch on Saturday. The hambone adds so much flavor, no salt and pepper necessary. If you like heartier soups, you could add a can of northern beans, too.