The Soup Diva

In many countries in the Caribbean, it’s a tradition to have ham at Christmas and other special occasions, and to save the ham bone to make soup soon after the holiday. In searching for a new recipe to use my Easter ham bone, I found a variety of recipes for ham bone soup from Caribbean traditions. This recipe is my amalgamation of several of these. Irie! (All was well!)

• 1 ham bone with some meat still attached
• 1 sweet onion, diced
• 2 cup dried red lentils
• 1 can hominy
• 1 can pumpkin puree
• 1 can coconut milk
• 1 small jar diced pimiento
• 1 tbsp minced garlic
• 1 tbsp dried cilantro (or 1/4 cup fresh)
• 1 tsp dried ginger
• 1 tsp sweet paprika
• Salt and black pepper to taste

Place bone, onion, and salt/pepper in large Dutch oven or slow cooker and add enough water to cover. Cook on medium until bone has given up all its marrow; trim any meat still attached or large pieces that have fallen off into bite size. Reduce to low and add all other ingredients except milk; cook until lentils are desired tenderness. Stir in coconut milk and serve.