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Archive for December 2012

“One Swine Day” Soup

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Sometimes a recipe has so many ingredients that the name is either going to be 30 syllables or we need to get creative. As you can see, I went the latter route here. The inspiration for this soup was a leftover ham bone that has been in our freezer for a while. So, as you’re dealing with holiday leftovers, feel free to borrow this.

“One Swine Day” Soup:

  • Ham Stock (Recipe Below)
  • 1 Quart Chicken Stock (+more to desired amount)
  • 1lb Ham
  • Sausage Meatballs (1lb Italian Sausage, Italian Breadcrumbs, Egg)
  • 1 Medium Onion
  • 2 Stalks Celery
  • 1 Carrot
  • 4C Kale
  • 2-3 Cloves Garlic
  • 2 Cans Cannellini Beans

Ham Stock

  • 1 Ham Bone
  • 1 Onion
  • 2 Stalks Celery (leaves left on)
  • 1 Carrot
  • 2 Bay Leaves
  • 10 Peppercorns
  • Red Pepper Flakes (to taste)
  • Maggi Seasoning*
  • Ham Flavor Bouillon (Not needed, but boosts the flavor)
  • Water to Cover

Place ham in a large stock pot with rest of ingredients. (No need to finely chop, they’ll be discarded later.) Cover with water. Bring to boil and let boil lightly, uncovered, for 4-6 hours. The longer you let it boil, the less liquid you have but the stronger flavor it will be.

Strain into a different boil and discard ham and vegetables. Let stock cool in the refrigerator (2-3 hours or overnight) and the fat will rise to the top.  Skim the fat off and it is ready for use in this soup or anything else!

*Maggi seasoning is basically soy sauce, but is made from wheat. Same sort of flavor profile, but adds an “umami” (robust, meaty, deep) taste that accents soups and sauces perfectly. *


Make sausage meatballs by combining sausage, breadcrumbs and egg. Form them into small meatballs and saute in a pan, browning every side. Don’t overcook, however, because they will finish cooking in the crockpot.

Saute onions, carrots, celery and garlic in the leftover grease from the meatballs. Again, don’t overcook, just soften.

Add meatballs, vegetables (+kale, roughly chopped), ham and beans into crockpot. Add as much chicken stock as you need to reach the consistency you prefer. Cook for 4-6 hours on low or up to 8.


Written by Michael Schottey

December 12, 2012 at 9:43 PM

Posted in Uncategorized

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