Contributed by Cheryl Morse, kitchen cook
1 meaty smoked ham bone (1-2 pounds)
6 cups cold water 3 carrots, sliced (optional)
1/4 top peppercorns in spice container
4 sprigs summer savory or 1 teaspoon, dried
1/4 to 1/2 cup heavy cream or up to 1 cup light cream
2-3 cups cut fresh green beans or 2 cans canne d green beans
1 medium onion, chopped
1 teaspoon salt
3 medium potatoes, diced
Combine ham, onion and water in a pot. Cook until meat is tender, about 2 to 2 1/2 hours. Prepare beans, carrots and potatoes. Remove ham and strain broth through two layers of cheesecloth. Return to the pot. Add the vegetables and peppercorns. Cook until tender. Add seasonings, salt (as needed) and savory. Simmer 1/2 hours or longer. Cut meat from bone and return to soup. Add cream. If more water is needed, add it just before the cream. Stir and serve. Makes 12-13 servings.
"I come from a Mennonite background. We would always have this on Saturdays. Because of the (German) name, I always associated it with Mennonite culture," Morse said.
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