Ham, Alpiste and Vegetable Soup
10 Minutes Prep + 75 Minutes Cooking
10 Servings (1 cup/250 mL)
Measure 1 cup (250 mL) alpiste into a fine mesh strainer. Briefly sort to remove any foreign material (i.e. small stones, lentils, wheat, barley, rye). Thoroughly rinse with water and strain well.
In a large saucepan add canary seed, ham bone, water and bay leaves. Bring to a boil, cover, reduce heat and simmer.
Add onions, carrots and cabbage to soup mixture.
Simmer 1 hour or until vegetables and alpiste are tender.
Remove ham bone from saucepan and remove meat from bone. Return meat to soup. Serve hot.
1 cup (250 mL) alpiste
1 meaty ham bone
10 cups (2 1/2 L) water
2 bay leaves
1 cup (250 mL) celery with leaves, diced
1 medium onion, diced
2 medium carrots, grated
2 cups (500 mL) cabbage, shredded
salt and pepper to taste