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Cooked up a soup to night, using a ham on the leg bone bone and a pork roast leg bone that I boned out. I didn`t want to waste the meat that was left on the bones and I was thinking of smoking them for more flavour before using them. Turned out better than I thought it would and now looking for another bone in ham for the next soup. I was scratching for veges to put in to the soup, but managed a quarter of a turnip which weighed 1.3 Kg, a couple of large juicing carrots, 1/5th of a pumpkin, silverbeet / rainbow chard because I hadn`t any celery left in the freezer, 200g of home grown purple capsicum and long lime green capsicum, an onion, three spuds, 1/3rd packet of frozen green peas, half packet each of yellow split peas / pearl barley and black eyed beans. I used just over 5 litres of water to cover the ingredients. Not my usual method of making a soup, but I wanted to eat some chunky veg to night, as that`s the style of soup I like.
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