Like a lot of people, my mom cooked ham for Easter dinner. A nice, spiral-cut, bone-in ham. She used to use the ham bone to make split pea soup… but these days, she is the only one who eats that. So, I begged the bone from her. Last night, I tossed it into the crock pot, covered it with water, and turned it on low. Today when I got home from work, I fished out the bones (all the meat had cooked off completely) tossed in a pound bag of vegetable rigoni, and let it go for another half hour. Stir well, serve…. DELICIOUS!
And basically, that’s how I do a lot of my home-made soups: toss in the left-over meat, enough water to cover (usually 3 or 4 cups); if I am putting in veggies, they go in at the same time. If I am using pasta of any type, that goes in half an hour before we plan to eat. It’s easy, it saves money, it is healthier than most canned soups, and I have yet to have a complaint from my rather fussy daughter… nor have I decided “I’m not doing it THAT way again”… and when it comes to soup, I am fussier than the Kidling by far!