Hey Everyone” I just created this incredible Smoky Italian Soup recipe and would like to give you the recipe to hopefully create and enjoy for your family!
First of all buy yourself a smoked ham and cook this for a Holiday dinner’ while saving the hambone with a little meat on the bone. You then save this hambone in your freezer until you are ready to create this awesome soup.
Defrost the hambone and put in a medium to large pot. I use Granny’s special steel pot that she gave me. Add in 6 cups of water(The glass measuring cup type) as it is for liquids. Put the lid on the pot and boil for an hour and then take bone out of pot to cool and de-bone the meat off of’when it has cooled down. Cut into small pieces.
Put back into the pot and add in accent, garlic powder, salt, cayenne pepper, basil, parsley, and black or white pepper using 1/4 tsp. of each of these.
Peel 1/2 of a large onion and peel 4 large garlic cloves and add in to the pot. Open 1 can of cannoli beans(Walmart) and pour entire contents into the soup pot. and cook on medium temperature for 30 minutes.
Next hand wash 3 huge handfuls of spinach and cut in half (you can guess where they will be going by now).In the pot. Add in 4 cups of water along with 1 cup of Barilla Ditalini noodles (Publix) and 1 package of washed and then sliced button mushrooms (produce isle). Cook on medium heat uncovered pot for 8 minutes.
Now you add in 1 cup of half and half and 1 cup of milk and keep stirring the pot. Next add in 1 ounce of cubed Cabot extra sharp cheddar cheese and keep stirring until melted. Now you have finished this recipe, I had my soup with saltines as I did not bake the hot home-made fresh bread that this Smoky Italian Soup was calling out for and did so richly deserve! Next time it will have it,s needs fulfilled, you can bet on that!
Sending you love and hugs for every day. While you are here, please do check out my archives and please share and come back soon as I post on Saturday and Tuesdays. #soup #recipe
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