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1. Add ham bone, meat scraps, celery stalks, minced garlic, ginger, and chopped onions in a large 10-quart stock pot.
2. Add approximately 6 quarts of water so the pot is about 3/4 full.
3. Place lid on pot slightly off-center to allow steam to escape.
4. Boil on medium-high heat for 3 hours, adding enough water every 1/2 hour to keep the pot at 3/4 full.
5. Remove ham bone and take off meat, cutting into small bits, discard fat.
6. Remove meat scraps and cut into small bits, discard fat. Remove celery stalks and discard. Replace lean meat into soup pot.
7. Drain water from all cans of beans and add to pot. Add lentil soup, crushed tomatoes, and lemon juice.
8. Reduce heat to medium.
9. In a separate pot, boil the ½ pound of Ditalini pasta until just tender.
10. Drain and add pasta to the soup pot.
11. Continue to cook on medium heat for 1/2 hour.
12. Reduce heat to simmer until ready to serve.
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