Canadian /German Ham or Farmer Sausage Soup

1. 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.

2. 2

   Simmer for 40 minutes.

3. 3

   As the meat simmers add the onion, and the bay leaves and peppercorns in a teaball or cheesecloth bag, or just loose.

4. 4

   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.

5. 5

   Add meat back into the pot and the potatoes and carrots.

6. 6

   Boil gently for 15 minutes.

7. 7

   Add beans and savoury, if using, and simmer until all vegetables are done.

8. 8

   Check for salt, but ham and farmer sausage are salty meats so salt isn't usually needed.

9. 9

   Freeze what's left.

10. 10

    Note: I use a bit more potatoes than carrots, and even less beans.

* Per serving · 4 servings · Values may vary.

No additional tips available.