I used this recipe as a basis, but modified significantly. I had reserved the liquid from a slow cooked pork shoulder earlier in the week. I refrigerated the liquid, removed most of the fat from the top, but kept about a tablespoon for flavor. This was my broth.
Instead of ham, I added in shredded pork shoulder. It made for a really flavorful soup.
Great Friday night dinner. 15 minutes prep time in the kitchen, an hour on the stove, and ready.
Great with cornbread or biscuits.
