Ingredients
MEATS:
6 chicken thighs
1 ham bone with considerable meat still attached
1 lb. package of mild italian sausage links
FRESH & FROZEN VEGGIES:
1 16 oz. bag broccoli florettes
1 14 oz. bag whole baby carrots
1 16 oz. bag whole or cut green beans (substitute canned if frozen aren’t available)
1½ cups corn (canned OK)
½ 10 oz. pkg. chopped spinach (defrosted)
3 med. onions (coarsly chopped)
1 to 2 T. minced garlic
CANNED VEGGIES:
2 lg. can crushed tomatoes
1 16 oz. can black beans
1 16 oz. can mixed pintos and great northern beans
1 can sliced water chestnuts
1 8 oz. can baby peas (frozen OK)
OTHER STUFF:
2 cans chicken broth
1 8 oz. pkg. small shell macaroni
Preparation
Bake italian sausage links until done, about 35 minutes at 350. Cool and cut into ¼" slices (this is easier if the cooked sausages are well chilled.) Refrigerate immediately.
Cook chicken in about a quart of water till tender, saving broth. Discard skin, remove meat from bone and tear into chunks. Refrigerate immediately.
Pressure cook ham in chicken broth until it falls from bone. (40 minutes or so, checking every 20 minutes) Drain well, saving broth. Remove bones and any fat, tear meat into chunks. Refrigerate immediately.
Chill stock remaining from cooking ham overnight. Skim fat well, reserving 2 tbls. to sautee onions in 8 qt. saucepan. After onions are slightly brown, add garlic, then tomatoes, juices from all canned veggies, and canned chicken broth. Bring to a boil, cook until tomatoes are well done, then add all frozen veggies, return to boiling, add cooked meats, then lower heat and simmer 15 minutes stirring occasionally. Add previously drained canned veggies toward the end of cooking time.
Cook shell pasta in separate pan and add to soup when veggies are tender. Serve with parmesean cheese.
