SoCal is experiencing a rare cold snap. Temperatures along the Ventura County coastline have dropped to almost freezing. Few things are as comforting on a cold day as a bowl of hot soup. If you are like me, you have saved the bone from the holiday ham. I get tired of making the traditional ham and bean soup — and I prefer vegetable soups.
1 baked ham bone
3 quarts chicken broth or water
1 cup sliced carrots
1 cup sliced zucchini
1/2 cup chopped onion
1 (10 oz.) pkg. frozen whole kernel corn
1 cup sliced broccoli
1 cup sliced cauliflower
1 (16 oz.) can tomatoes, undrained
2 cups cooked small elbow macaroni
Salt and pepper to taste
Place ham bone in large soup kettle. Add broth or water. Simmer 30 minutes.
Remove bone and remove meat from bone. Chop meat and return to
broth. Add carrot, zucchini, broccoli, cauliflower and onion; simmer 30 minutes. Add remaining vegetables. Simmer 1 to 1 1/2 hours. Add macaroni. Season with salt and pepper. Heat to serving temperature.