It's getting chilly outside at night, and the days are getting shorter. Fall is here. It's time to make soup!
I may be rushing the seasons, but I love homemade soup. It fills our house with wonderful smells. It's warm and filling, and I can work on other things while the soup simmers away. I can also prepare most soups with leftover ingredients that I already have in the house making it a true frugal food, too.
My first soup of the season came from the "rescued" ham in our freezer. It made a great meal and terrific leftovers, but I wasn't quite ready to throw out that ham yet. I knew the ham bone and scraps would also make a great soup. Bones make a simple, low-cost "base" or "stock" for soups and add tremendous flavor.
If you find yourself with a ham bone this fall (we used the bone from a spiral-cut, honey glazed ham), try out our favorite ham and string bean soup:
1 ham bone, with scraps of meat attached
About 2 cups ham, cubed
4 medium potatoes
2 cans green or yellow string beans (or two large handfuls of fresh or frozen beans)
2 carrots
2 celery stalks
Place ham bone in a medium-sized pot. Add enough water to cover and bring water to a rolling boil.
Reduce heat and simmer bone for one hour. While preparing the stock, wash and prep vegetables. Chop potatoes, carrots, and celer