Pastor Byron's Ham Bone Soup

Byron’s Ham Bone Soup

Ingredients:

• 1- Large leftover ham bone with some ham still hanging on it

• 6 - Chicken Bouillon cubes

• 1 - large chopped onion

• 1 - Tbs minced garlic

• 1 - chopped green pepper

• 2 - tsp of Bavarian seasoning

• 1 - small bag of baby carrots

• 6-8 - quarts of water

• 1 - can tomato paste

• 1 - can pinto beans

• 1 - can Rotel

• 1  - 8 oz. package of barley, lentils, and split peas grains

• 1 - tbs Worcestershire sauce

• 1  - 4oz. pkg of Nissin chow Mein teriyaki beef flavor noodles

• ½ - Tbs of Tiger Seasoning

• 1 - tsp of black pepper

Directions:

In a large stock pot add the ham, bouillon cubes, onion, green pepper, minced garlic, Bavarian seasoning, and carrots. Pour in water until it reaches just over the top of the Ham bone. Boil on stove for 3 hours.

Remove the bone from the pot pulling off any ham that is still on bone and leaving in pot. Add all other ingredients to pot bring to boil then cook on low to medium heat for 2 hours.