Recipe of the Week - Holiday Leftover Soup

Since I was a child, my family has made a "stone soup" of sorts, from the shank of the holiday ham.  Since we would have a ham twice a year, we looked forward to the leftover soup, where the house would smell amazing for days.   This recipe can easily be tweaked for your family's tastes (and I would think one could easily substitute the shank of Passover lamb for the shank of Easter ham).



 

Shank from holiday main course
1 tbsp butter (or kosher substitute of choice)
2-3 yellow onions
3-4 stalks celery
2-4 crushed cloves fresh or 2 tbsp. powdered garlic

2 14 oz cans diced tomato
2-3 carrots
2-3 bay leaves
Black pepper
Sage (if using ham)
Cumin (if using ham)
Rosemary (if using lamb)
Crushed red pepper (to taste)
Mixed dried beans (optional)

 
If using beans, soak overnight, and drain in morning.

After you have trimmed all of the meat from the shank, throw the shank bone, fatty bits, and any gristly meat into a stockpot or large slow cooker.  Add beans, if using, and tomatoes (including the juice).  Cover at least 2/3 of the bone with water.

Coarsely chop the onions, celery, and garlic.  Sautee in butter until the onions are translucent.  Add to the soup pot.

Coarsely chop the carrots, add to the soup pot.  Add enough water to cover all vegetables.

Season to taste with black pepper, crushed red pepper, and the other dried seasonings.  Add 2-3 bay leaves, depending on leaf size.

If cooking on stove, bring pot to a boil, then reduce heat to medium-low for 3-4 hours, until the carrots are soft and the meat falls off the bones.

If cooking in slow cooker, cook on high for 6+ hours, reduce to low for 3-4 hours. Don't worry about the time In the pictured batch, I threw everything in the slow cooker on high at 1:00 AM, turned it to low at 12:00 PM, and turned it off at about 4:30 PM.  You seriously can't go wrong using the slow cooker.

Remove bay leaves and bones. If you like your soup chunky (ie, you used beans), then you're done!  If you like your soup smooth, puree all contents with an immersion (stick) blender.  Serve with crackers or buttered bread. 

Soup keeps in the fridge for a week, in the freezer for 6 months.  Split out into single-serving containers for easy lunch!

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