HAM & POTATOES SOPAS
This Ham & Potatoes Sopas is perfect for rainy days and winter season. Not when the temperature is in the 70°s or higher. But see, I had to use the leftover ham bone from the Easter Sunday dinner. Even though I stored it in the freezer I didn’t actually intend for it to stay in the freezer for a year. Plus, I have been craving for SOPAS for a while now so warm weather be damned, I was having some.
I believe the traditional Filipino Sopas uses chicken but I figured I’d play on the traditional ham and potatoes soup by doing this instead. It’s been years since I’ve had sopas and oh-em-gee, this was sooooo good. Cravings satisfied and then some!
Ham & Potatoes Sopas
Ingredients
- leftover ham bone, thawed
- 1 quarts water (add more if making a large batch)
- 1 box uncooked elbow macaroni pasta
- 1 can whole evaporated milk
- 3-4 med potatoes, peeled and cubed
- powdered garlic
- powdered onion
- salt and black pepper to taste
- 5-6 leaves napa cabbage, chopped
Instructions
- Put water in a huge pot. Add the ham bone. Simmer over medium heat until the meat is pretty much falling off of the bone. (Check your pot constantly to avoid overflowing).
- Add the elbow macaroni pasta into the pot. Let the pasta cook until al dente. Season with powdered garlic, powdered onion, salt and black pepper. Add the potatoes and evaporated milk. Stir everything together and continue to cook until potatoes are fork tender. Stir occasionally.
- Stir in the chopped napa cabbage. Turn the stove off and let the remaining heat wilt the napa cabbage. Add more seasoning if necessary.
Carrots and celery are good in sopas too by the way so add them if you want as well.
Hearty, creamy, scrumptious Ham and Potatoes Sopas. 1 bowl is not enough!
