Ham and Pasta Soup
1 Ham Bone (with a little meat on it)
4 cans of chicken broth
3 scallions (diced, including greens)
3 stalks of celery thinly diced (including leaves)
1 handful of Wide Egg Noodles
1 handful of Bow Tie Pasta
1/2 cup of spaghetti broken in 2 inch lengths
1 tbs Olive Oil
1 tsp Parsely flakes
salt and cracked pepper
In a 2 quart pot, place Ham bone and chicken broth. Sprinkle in some salt and
pepper. Bring to a boil, and reduce heat to a slight boil (Low), cover and cook
1 hour. About 1/2 hour into the time, turn the bone over to cook other side.
When your hour is about up, dice scallions and celery. Add to a skillet with Olive
Oil and saute until the celery is close to tender.
Remove the bone and any gristle that may be in the pot. Leave any meat that may
have come away from the bone. Using a fork, shred the remaining ham off the
bone and return to the pot. Add celery and onions, parsely, and pasta. Top with
a little water if needed and bring to a boil, continue boil uncovered for 10 minutes.
Remove from heat, cover and allow to sit for at least 5 minutes.
Makes 2 full quarts of soup. Serves 6-8. Freezes well in ziploc Freezer bags or
sealed freezer containers. Note too that you can use any pasta you'd like, for
appearance, I used a variety of noodles. Be creative people!
