Hi all, it's Moon. Finally getting over my cold or whatever it was. (Who gets colds in June?) For Sunday, I fasted. For Monday I have a soup cooking and it's delicious. I made some while I was sick this past week. A friend took the last two bowls so I had to make more. My boss commented I'm not bring in my own food and tea anymore. Busted! He's right though, I'm happiest eating my own stuff not takeout. So time to get it in gear again!
SOUP!
It's corn, carrot, onion, tomato, and ham with garlic and bay leaf as seasoning. (could add more like pepper if you like) I had unintentionally overcooked a large ham in the crock pot and there was tons of salty liquid leftover. I threw everything in, shredded the ham like you would a roast. The broth a bit too salty so add some water. In your bowl a big spoonful of sour cream. Could add shredded lettuce (to your bowl) for crunch instead of crackers.
My newest was a can each of corn and diced tomatoes, one carrot I sliced with blade side of box grater, and half a white onion chopped. Two big bay leaves because I love bay. About... not sure forgot to measure. It was a cut whole ham, so the meat portion was about 5" by 4" wide by 8" or so in depth. 3lbs maybe?(13x10x20 cm, 1.4kg) I cubed up thinly. ANYWAY! Never heard of ham soup, but it's lovely. And this time I forgot the garlic but added about 2cups beef bone broth. The portions seem weird but in terms of volume it's roughly half meat and half everything else. Because ham is salty it's pretty important to use 'no salt added' veggies if you're using canned. I used country gentleman corn last time, and no beef bone broth. I taste-tested this batch and I liked the original more.
