Canadian /German Ham or Farmer Sausage Soup |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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There are only a few ingredients in this hearty soup which is suitable for a OAMC menu. Ham (or farmer sausage which I prefer), carrots, potatoes, onions and green or wax beans are all you need. This makes a large quantity and I don't give specific amounts for the veggies, just fill the pot. Note: I think farmer sausage is unique to my province in Canada, so use ham if you're elsewhere. Ingredients:
1 ham bone, with a good amount of meat left on or |
1 1/2 lbs ham, diced (or 2 packages farmer sausage) |
potato, peeled and diced |
carrot, peeled and sliced |
1 large onion, peeled and quartered |
green beans (or wax beans, fresh or frozen) |
2 bay leaves |
10 black peppercorns |
5 sprigs fresh summer savory (optional) |
Directions:
1. Put ham bone or other meat into a very large stock pot and add water to within 2 inches of the top of the pot. Simmer for 40 minutes.
2. As the meat simmers add the onion, and the bay leaves and peppercorns in a teaball or cheesecloth bag, or just loose.
3. Remove ham bone from the pot to a large bowl and let cool until you can handle it, then cut off and dice the meat.
4. Add meat back into the pot and the potatoes and carrots. Boil gently for 15 minutes.
5. Add beans and savoury, if using, and simmer until all vegetables are done.
6. Check for salt, but ham and farmer sausage are salty meats so salt isn't usually needed.
7. Freeze what's left.
8. Note: I use a bit more potatoes than carrots, and even less beans.
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