After The Holidays Ham Bone Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic After The Holidays Ham Bone Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing After The Holidays Ham Bone Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 ham bone with some meat
• 1 small onion, finely chopped
• 1 (15 ounce) can whole peeled
• tomatoes with juice
• 1 (14 ounce) package frozen

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

mixed vegetables, thawed 3 potatoes, peeled and diced 1 1/2 cups uncooked elbow macaroni 3/4 cup uncooked long grain rice 1 cup chopped cooked ham, or amount leftover 1 (10 ounce) can tomato sauce Place the ham bone into a large pot and fill with enough water to cover

Step 2: Technique & Execution

Bring to a boil and cook for 15 minutes

Step 3: Technique & Execution

Add the onion and tomatoes, then stir in the frozen mixed vegetables and potatoes

Step 4: Technique & Execution

Simmer for about 20 minutes, then add the macaroni, rice, and chopped ham

Step 5: Technique & Execution

Cover and simmer over medium-low heat for 1 1/2 hours

Step 6: Technique & Execution

Any ham on the bone should come off easily