Growing up we always had baked ham for holiday meals.  Around our house we tried not to waste anything.  Our Mom would take the leftover ham and ham bone and make the best soup.  The ham bone makes a wonderful broth.  She would use the leftover vegetables and put them in the soup.  Mom always made pimento cheese sandwiches (recipe follows) to go with the soup.  It was so yummy.  Feel free to use whatever vegetables you have in the freezer, fridge or pantry.  This recipe is very versatile. 

Big Bo’s Vegetable Soup



1 large ham bone (leftover ham, diced)

1 large onion, chopped

1 28 ounce can diced tomatoes

1 clove garlic

3 dashes Worcestershire

1 14 ounce can beef broth

1 16 ounce bag frozen vegetable soup mix

1 14 ounce can corn

1 14 ounce can cut green beans

¼ cup rice or 1 cup pasta sea shells

Salt and pepper to taste



In a large soup pot, place the ham bone, onion, diced tomatoes, garlic and enough water to completely cover ham bone.  Bring to a rapid boil, reduce heat and simmer for 2 hours.  Add remaining ingredients and cook until rice is cooked and vegetables are warm. 

The Sweet and Savory Sisters love some pimento cheese.  Growing up our mother made this for us a lot.  She would make a huge pot of vegetable soup and serve pimento cheese sandwiches with it.  Pimento cheese sandwiches are even better grilled. We like to add bacon and tomatoes to ours before we grill it. It’s also fabulous on a hamburger.    


Pimiento Cheese



4 cups sharp cheddar cheese, finely grated

3 cups monetary jack cheese, finely grated

¼ cup grated onion

2 4 ounce jars pimiento with juice

1 cup mayonnaise

4 ounces cream cheese

 1 teaspoon garlic powder

1 teaspoon Worcestershire sauce

1\2 teaspoon white pepper




Mix all ingredients together in a large bowl.