Adapted from Ideals Family Cookbook · Stanley R. Rempala

Ham Bone Soup

Ingredients

1 or more meaty ham bones, lightly trimmed
6 quarts water (use a stockpot larger than 2 gallons)
1 medium can tomatoes (size unspecified)
1 tsp dried parsley
2 celery sprigs or stalks
3 whole peppercorns
2 Tbsp cooked sorghum grain, or another suitable grain-free thickening option (original: 2 Tbsp barley)
3 carrots, cut up
½ small head cabbage, chopped
Salt, to taste
2 large potatoes, diced
Optional: extra carrots, cabbage, or a little ketchup

Directions

Place the ham bones in a stockpot large enough to safely hold six quarts of water plus the other ingredients. Add water, tomatoes, parsley, celery, peppercorns, sorghum if using, carrots and a little salt. Ham can be salty, so season cautiously at first.
Bring to a boil, then reduce to a steady gentle simmer and cook about 2 hours.
Add the cabbage and diced potatoes. Continue simmering for about 30 minutes, until tender.
Taste and adjust the seasoning. Add extra carrots, cabbage or a little ketchup if desired, following the original contributor’s suggestions.
Remove the bones before serving; pick off any remaining usable ham and return it to the soup if desired.

Cookbook source

“Ham Bone Soup” was contributed by Stanley R. Rempala to the Ideals Family Cookbook. His original recipe lists one or more trimmed ham bones, six quarts water, a medium can of tomatoes, dried parsley, celery, peppercorns, two tablespoons barley, carrots, cabbage, salt and potatoes. The soup cooks for two hours before adding cabbage and potatoes for a further half hour. He recommends extra carrots or cabbage and a little ketchup if desired, and says some ham left on the bones enriches the flavor.

Hungry Canary adaptations

Barley: the original two tablespoons of barley contain gluten. The adaptation offers cooked sorghum grain as an alternative, but it has a different texture and does not soften on the same schedule as barley. Use pre-cooked sorghum or omit it for a more brothy soup. Sorghum flour is not a direct substitute for whole barley grains. Tomatoes and potatoes: these are retained from the original for the general recipe, but can be addressed separately for nightshade-free versions. Medium can: the source provides no ounce weight, so it has not been assigned a definitive size.

Pot-size note

The original specifies a two-gallon pot despite six quarts of water plus solids; use a larger stockpot with ample headroom to prevent overflow. Cool leftovers promptly and refrigerate.