Ham Bone (Bean) Soup

This is another one of those recipes that’s difficult to attribute to one grandma or the other, because both of them made it regularly. Frankly, this soup is best made by little old ladies – members of the Grange or the Lions Club or the Moose or Elks or the Fire Company or the Lutheran Church – cooked for hours in giant iron kettles and served up at community festivals such as carnivals or parades, or weekend church supper fundraisers where you can take it to go if you bring your own quart jars along.

I myself am neither little nor old, nor a member of any of those groups, and I do not own a giant iron kettle. Nevertheless, I cooked me a half-ham last Thursday, and my dear husband knows me well enough to have saved the ham bone because he knew I would want to do something with it.

This is very simple recipe, and because it appeared in print, here is Grandma Losch’s version:


When I say “in print”, I am referring to the Faith Lutheran Church cookbook, circa 1976, and believe me when I say, this is one cookbook I keep going back to. My grandma’s recipes are well-represented, as are those from my aunts, cousins, as well as many lovely folks from the church in which my own mother grew up. The contents are priceless, and frankly, so is the cover photo:

faith-cookbookCheck out that kitchen, people! The harvest gold countertops! The dark wood cabinets! The orange linoleum! Such a period piece!

Sorry, got distracted there. Some of Grandma Losch’s “greatest hits” are in this cookbook, and you’ll see many more of them here in future installments. But for now – where was I? – oh yes – Ham Bean Soup. Or, as it’s listed herein, Ham BONE Soup. And I suspect it was bone rather than bean because Grandma was a child of the Great Depression and she was as thrifty as the day is long.  She could make a good soup out of a bare bone and whatever else was in the fridge. This is the woman who reused plastic bread bags. She made us rewash styrofoam plates and cups and plastic cutlery.  I used to be embarassed by how “cheap” she was, but now I realize she was simply trying to “reduce her carbon footprint.” She made “Dandelion Gravy”, which, frankly, I couldn’t get over because I watched her walk out and literally pick grass (dandelion leaves!) from the yard, then cook to drippings and a sweet/sour sauce.  FRUGAL was her middle name! Actually, her middle name was Margaret, and that’s what my mom chose as my first name, and my middle name is the same as my other grandmother’s, and… well, now you understand, don’t you?

WHERE WAS I? Oh yes, the Soup! It’s a simple recipe. I took pictures! And, I had to make emergency substitutions and embellish a wee bit.  If you want to go Old School, follow what’s pasted above. But here’s how I did it, using the leftover baked ham and the other stuff I had in my pantry:

1. RE-COOK HAM BONE IN WATER. For, like, a couple / few hours.


2. SOAK SOUP BEANS OVERNIGHT. Grandma’s recipe calls for “soup beans”, where “soup beans” equals those dried navy beans, I think. However, all I had was some dried pinto beans, and I had not had the forethought to soak ’em overnight (who can remember?), so I threw them into a pot and boiled them for, like, a couple of hours, which is pretty much the same thing as soaking overnight:


Once the ham bone is cooked and the beans have boiled until soft, you are ready to rock ‘n’ roll with the rest of the ingredients, where “rock ‘n’ roll” equals throw ’em all into a pot and cook, cook, cook:


A couple of points about how my other ingredients vary from what’s called for in the recipe: First of all, I don’t know why she lists “tomato juice” because my soup was pretty watery and tomato juice wouldn’t have helped me there. Also, tomato juice is something I never have just laying around, and if I do, I’m saving it for Bloody Marys. So, I substituted a small can of tomato paste, and that worked great.  Plain tomato sauce would work, too. But it has to be PLAIN, not, like, Ragu or some other flavored sauce, OK?

See those clear bags of Celery Flakes and Bay Leaves? I had no fresh celery (actually, I did, but when I went to get it out I discovered it had partially frozen, and celery frozen is just nasty) so I used some dried celery flakes from my favorite spice store, Penzey’s. (Have you shopped Penzey’s? They mail order, and also have retail stores, one of which happens to be within 8 miles of my house. [Be still my soul.] The spices are excellent quality, and less expensive than what you can get in the grocery store. If you like to cook, you need to shop Penzey’s!) Well, my grandma didn’t have Penzey’s, but she had the next best thing – she lived next door to my aunt and uncle, who ran a small country-crossroads grocery store at the bottom of their hill, and she could call down and just ask “Troupie” to bring something up for her. Like celery and tomato juice. And an onion, too, please. If it’s not too much trouble.

Bay Leaves: I threw in a couple while the soup was cooking. Why? I thought it’d make it better. Grandma’s recipe doesn’t call for them, but I threw caution to the wind and snuck ’em in there. (Also, I’m trying to find ways to use them up, because I got pretty excited and bought that huge bag of them at Penzey’s.)

Lastly: Grandma’s recipe calls for chopped hard boiled eggs. I seriously have no recollection of her putting eggs into her soup… so I don’t put ’em in. I give you permission to buck tradition – like I did – and just skip the eggs. But – shhhh – don’t tell anyone, OK? About the added bay leaves OR the omitted eggs.

OK, so you put all of that into the pot with the ham broth and the beans and keep on cooking it, again, for maybe another hour or two.  Stir it occasionally to keep the beans from burning to the bottom. OR, throw it into the crock pot at this point and let it cook all afternoon. You’ll also want to add the extra ham here, too, and pull out the bone at some point and clean it off and add that ham to the soup as well. 

Ideally, your soup will thicken into a hammy, beany, salty stewy soup. Mine did not; I carelessly used too much water.  But it tasted good, and heck, if you add enough saltine crackers, any soup will thicken right up. Here’s what it looked like right before Middle Son (a.k.a. The Boss) inhaled his:


You can freeze this soup, or just keep it in the fridge and reheat it over and over for, like, days on end. It gets better every time.

In further proof that I am my grandmothers’ granddaughter – aside from the wicked hammertoe that appeared when I turned 40 – I offer this: Soup Husband Curt and I are sitting at the table eating this soup, and he says, “Good soup!” To which I reply, “meh, it’s watery, and it doesn’t taste ‘hammy’ enough.” And he was all, “OKAY Mary Losch, quit selling yourself short!”  – because any of you readers who were lucky enough to know Mary Losch know that nothing she made was ever perfect. The pie was “weepy” or the crust wasn’t quite flaky enough, or… something. But I couldn’t help it; the soup wasn’t perfect. It just wasn’t! But it was good, and it reminded me of the grandmas and that’s all that matters, right?


Now if you’ll excuse me, I have to go wash out a breadbag…


Chicken Pot Pie (Pennsylvania Dutch-style)

Anyone who knows me well knows that Chicken Pot Pie is on the heavy rotation menu at our house. We all loooove it. My mom made it, and so did both of my grandmothers. For some reason, though, I have stronger memories of my Grandma Losch (my mom’s mother) making this.

Chicken Pot Pie is misunderstood outside of Central Pennsylvania. For the rest of the world, “chicken pot pie” is a concoction of chicken, vegetables and gravy, cooked inside a pastry crust, oftentimes procured in a small square box from your grocer’s freezer section:


THIS IS NOT THAT!! Mine is more of a chicken stew that features delicious homemade egg noodles. It is the quintessential comfort food. It’ll cure what ails ya.

(Check out this photo from Flickr – what I make is the stuff that’s in the black skillet on the left.)

Here’s a photo of my Grandma Losch, in her kitchen, from whence came gallons of this stuff, plus more good food than you could possibly ever quantify. She is shown here with my mom’s sister, my dear Aunt Doll. This photo had to have been taken in the late 1980s, because Grandma died in 1992 and was smaller and grayer by the time she finally went home to Jesus:

Grandma Losch and Aunt Doll
Oh, what I wouldn't give for one of her hugs right now.

Here is the gist of Chicken Pot Pie. You make chicken stock, boil some potatoes and veggies in it, then add homemade egg noodles. I cook this dish like both of my grandmothers did – by “feel”. Thus, I am unable to precisely quantify it, but can only tell you that this recipe makes a good-sized potful, enough to feed a hungry family of 4 or 5 for dinner, with possible leftovers for later the same evening or maybe lunch the next day. (But don’t count on the leftovers.)

I don’t know why it’s called “pot pie”, but it’s a Pennsylvania Dutch thing. I would guess it’s because the dough is cooked within the “pot” instead of as a baked pastry crust. Pot pie can also be made with ham or beef, but I always use chicken.

The specifics:

Make chicken stock: Cook bone-in chicken pieces (say, 2 breasts and a couple of dark-meat pieces) in water in a medium stock pot until the meat is done (2-3 hours). To make it extra-flavorful, include onion, garlic, celery trimmings, salt, pepper, maybe some parsley and/or oregano while you cook it. Remove chicken pieces and allow them to cool. Strain the broth to remove the “chunks” of cooked veggies and discard said “chunks.” When the chicken pieces are cool, pull the meat off of the bones and save the meat for the cat pot pie. Discard the skin and bones. (You can do this a day or three ahead of time… or make the stock and freeze it for later use.)

Peel 3 or 4 medium-sized potatoes and cut into small dice. Add these to the pot with the chicken stock, along with 1 rib celery (diced), 1 small onion (diced), and a handful of chopped fresh parsley (or shake in some dried parsley flakes), plus salt & pepper. Bring this to a rolling boil and cook until potatoes are tender (test with a fork)(no I don’t know how long, maybe 15 minutes?). Optional – add some corn for sweetness (preferably frozen kernels) and/ or some diced carrots.

While the potatoes are cooking, make the dough. These noodles are what make pot pie, POT PIE, so pay attention and don’t screw it up:

  • In a bowl, combine 2 cups all-purpose flour and 1/2 tsp salt. Cut in 3 or 4 Tbsp vegetable shortening (or butter, or some combination thereof) until mixture is crumbly (kind of like making pastry crust).
  • In a separate bowl, combine 1 large egg and 1/2 cup milk. Add liquid to flour mixture and combine with a fork to form a soft, yet rollable dough.
  • On a floured work surface, dump out the dough, form it into a disc, then roll it pretty thin – about the same thickness as you would roll a pie crust, maybe a little bit thinner. Use a pizza or pastry cutter to cut into squares, approx. 2″x2″. Or, 1”x1”. Or rectangular. Or heck – get crazy – make triangles, you nut! Be sure to use plenty of flour to keep the dough from sticking to the surface or the rolling pin… the flour left on the noodles will help to thicken the broth.
With the broth at a rolling boil, drop dough squares ONE AT A TIME into the pot, stirring every so often. (If you drop them en masse they’ll clump together, so trust me, don’t even try it). Maintaining a very gentle boil, cook the dough for 4-6 minutes.  Add the reserved chicken, some more chopped fresh parsley, stir, taste and season with salt and pepper.

Amish-style Sugar Cookies

So, I have this great idea for this blog, and I’m so anxious to get started, but I need to sort through my grandma’s recipe box and figure out what I’m going to post first. It’s a little bit overwhelming! But then it occurred to me that over on my other blog, I wrote a while ago about making sugar cookies in the Amish or Pennyslvania Dutch style, the same as both of my grandmas made.

Hop on over to my other blog and check out that post – it even includes photos – and promise me you’ll send me a dozen if you end up making them because they are soooo good.