I can’t believe that we are 3 weeks into the new year already! 2016 is going to fly by if these 3 weeks are any indication. The hubby and I have done fairly well in getting back on our THM eating plan. He even did a one-week fuel cycle and noticed that his belt was looser when he finished the cycle. Believe me, this is a great NSV…non-scale victory!
I had served a spiral ham over the holiday period and saved the bone in the freezer. Since we have been experiencing below-freezing temps here in the south this week, I thought it was the perfect time to bring out that ham bone and make some soup. I didn’t have a recipe, so the amounts shown are just estimates.
To keep this recipe in the S category, leave out the beans.You can also add any non-starchy veggies that you have on hand. Making soup is a great way to clean leftovers out of the fridge! Adding the beans would put it into crossover territory, which is fine if you are not in weight-loss mode.
1 quart chicken broth
1 pint beef broth (this was left over from our Sunday beef roast!)
1 ham bone with meat parts still attached
2-3 stalks celery
2 tsp. minced garlic
1 medium onion, diced
1 c red radishes, cut in half
1 zucchini, sliced and then quartered
1 c chopped carrots (amount per serving is not significant enough to make this an E)
1 can white or red beans (makes the soup a cross-over)
salt, pepper, and other seasonings to taste
My ham bone was still frozen, so I put it in the crock pot with the broth on low setting overnight. In the morning, I pulled the meat off the bone and cut it into bite-sized pieces. I put all the meat back into the crock pot and added the remaining ingredients.
Put the crock pot on low for about 4 hours. Adjust seasonings and serve! Ours was ready by lunch and was the perfect meal for our 20-degrees day!