Happy Holidays!

Hearty ham soup

Hearty ham soup

As many of you know, I prepared a holiday ham for my family’s Nochebuena (Christmas Eve) celebration. To make transport easy, I carved it off the bone and kept the bone for soup. My recipe? Well, it’s a combination of different ones I saw on the internet. I wanted something hearty, creamy. Perfect for winter and many servings for the next several days since my sis and I are moving. Here goes…
Ingredients:
– 1 onion diced
– 1/4 lb of ham (shredded off the bone)
– 1/4 lb of ham fat for rendering
– 2 regular-sized cans of kidney beans
– 3 regular-sized cans of corn
– 2 regular-sized cans of peas
– 2 regular-sized cans of chicken stock/broth
– 1 pint of heavy cream
– 1 lb. red potatoes diced
– 3 tbsps. olive oil
– 1 pack mushrooms sliced
– 1/2 lb. cheddar cheese – cubed
1. Render ham fat and onions til the drippings start to get golden brown. 2. Add ham meat, mushrooms, and potatoes. 3. When meat, etc. starts to cook, add chicken broth and bring to a slow simmer over low-medium heat. 4. Once potatoes are cooked, add rest of beans, peas, and corn. 5. Allow to simmer for at least 15-20 minutes to allow flavors to come out. 6. Add heavy cream and cheese. 7. Salt to taste.