LEFTOVER HAM SOUP

Leftover Ham Soup image

Provided by Erin Mascroft

Time 3h15m

Number Of Ingredients 13

1 pkg bacon, cut into small squares (cutting while frozen works best)
1 large onion (softball size), chopped
2 bay leaves
3 clove garlic, minced
4-5 lb leftover ham still on the bone
12 c water
4 chicken bouillon cubes
16 oz frozen turnips
2 c mixed vegetables, frozen
1 can(s) cream of chicken soup
1 can(s) cream of potato soup
1 can(s) cream of mushroom soup
pepper

Steps:

1. In a large (deep) pot, cook the bacon till crispy. Remove bacon and set aside in a paper towel lined bowl, leave the bacon drippings in the pot. Add chopped onion to the bacon drippings and cook until tender and transparent, about 15-20 minutes.
2. Add bay leaves and garlic, sauté for about 3 minutes. Add leftover ham, water and chicken bouillon cubes...bring to a boil. Once at a boil reduce heat to low and cook until the ham starts to release from the bone, about two hours.
3. Once the ham has started to release from the bone, remove the bone from the pot...you may need to cut some of the ham off the bone. Any large pieces of ham will need to be cut into smaller chunks. Add any ham that you had removed from the bone back into the pot along with the remaining ingredients. Cook for another 15-20 minutes until veggies are tender. Add soup to bowls and sprinkle with reserved bacon pieces.