SOUP WEEK – POST #4 of 4: MY HONEY BAKED HAM-BONE CANNELLINI BEAN SOUP

Have you ever cook with a ham bone after you have eaten a honey bake ham? I have and my favorite dish to make is soup. Now this soup is so inexpensive, given the fact that you may have all the ingredients at home already. Either way, the estimated cost is just $1.65 per serving, Dear God, one can spend more in gasoline just by driving to a fast food!
 
Approximate Prep and Cooking Time: 30 minutes
Approximate Cost: $4.95 OR $1.65 per serving
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 3 large portions
 
Ingredients
1 Ham bone left over from honey-baked ham with about half pound left on it. ($0)
1 tsp. of olive oil (.35)
½ chopped med. size onion (.25)
3 chopped garlic (.30)
2 stalks of chopped celery w/leaves (.25)
1 large Idaho potato cut in cubes (.40)
4 cups of water (0)
2 bay leaves (.15)
1 tsp turmeric (.25)
1 cube of Molido/Sofrito (.25)
1 can Cannellini beans (drained and rinsed) ($1.25)
1 avocado ($1.35)
Fresh Italian parsley to garnish (.15)

Directions
Place the ham bone in a pot with 1 tsp. of olive oil, then add chopped onion, garlic, celery, cubed potato and bay leaves. Sir and wait until the ham is kind or seared and the onion and garlic look translucent.
Carefully add the water, turmeric, Molido/Sofrito, Cannellini beans and bring it to a boil. Reduce the heat to med-low, cover and cook for about 25 minutes, until the ham begins to detach from the bone. Turn the heat off and skim off any visible fat.
Serve with avocado, garlic bread or corn bread and garnish with chopped parsley.