Best Easter Ham Bone Soup Recipes
WHITE BEAN AND HAM BONE SOUP
What to do with that leftover Easter ham bone? Try this tasty soup that is created from a ham stock, to use now, or later. Use your favorite dried white beans. My choice is Great Northern.
Provided by Bibi
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 11h45m
Yield 10
Number Of Ingredients 11
Steps:
- Combine ham bone and 4 quarts of water in a large stock pot of Dutch oven at least the night before. Bring to a boil, cover, reduce heat and simmer for 10 to 12 hours.
- In the meantime, place beans in a large pot with water to cover; soak overnight. Drain beans the next day and return to the pot.
- Remove ham bone from the pot and pick off any edible meat. Strain the stock and measure out 3 quarts for the soup. Remaining stock can be frozen.
- Pour 3 quarts of stock over the soaked beans. Add ham, celery, carrots, onion, and garlic. Season with salt and pepper. Bring soup to a boil, then reduce heat to a simmer. Cover, tilting the lid to allow steam to escape, and simmer until beans are tender, 1 1/2 to 2 hours. Add sherry in the last 30 minutes of cooking and season with salt and pepper.
- Ladle soup into bowls and sprinkle with fresh parsley.
Nutrition Facts : Calories 241 calories, Carbohydrate 32.6 g, Cholesterol 15.1 mg, Fat 5.6 g, Fiber 10 g, Protein 15.4 g, SaturatedFat 2 g, Sodium 435.8 mg, Sugar 2.5 g
AFTER THE HOLIDAYS HAM BONE SOUP
A leftover ham bone is simmered with vegetables, macaroni, and rice to create a hearty soup and family tradition after the holidays.
Provided by uscjessie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h20m
Yield 12
Number Of Ingredients 9
Steps:
- Place the ham bone into a large pot and fill with enough water to cover. Bring to a boil and cook for 15 minutes. Add the onion and tomatoes, then stir in the frozen mixed vegetables and potatoes. Simmer for about 20 minutes, then add the macaroni, rice, and chopped ham. Cover and simmer over medium-low heat for 1 1/2 hours. Any ham on the bone should come off easily. Stir in the tomato sauce and let cool for about 15 minutes before serving.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 36 g, Cholesterol 6.3 mg, Fat 2.7 g, Fiber 3.8 g, Protein 7.4 g, SaturatedFat 0.9 g, Sodium 337.1 mg, Sugar 2.8 g
HAM BONE SOUP
Steps:
- Soak the beans overnight or, for a quick soak, place in a pot, cover with water, add salt, and boil for about 45 minutes, just until they begin to soften. Drain and rinse.
- Heat the olive oil in a large saucepan or Dutch oven over medium heat until hot. Add the onions, reduce the heat to low, and cook and stir for about 10 minutes, until soft and light brown. Add the carrots and celery and continue to cook and stir for about 5 minutes longer, until the vegetables are tender. Add the garlic and continue to cook, stirring constantly, for about 1 minute.
- Add the ham bone, beans, and cold water. Season with the bay leaves, salt, red pepper flakes, and black pepper and stir to mix. Bring to a low boil, then reduce the heat to low and simmer for about 2 hours, skimming the scum that rises to the top as needed, until the ham is falling off the bone and the beans are tender.
- Remove the bone from the pot and remove and discard the bay leaves. When cool enough to handle, pick the meat from the bone, shred it, and return the meat to the soup, discarding the bone.
- Stir in the collard greens and simmer for another 15 to 20 minutes, until the greens are wilted and tender. Taste for seasoning and add more salt and pepper, if desired. Serve warm with lots of onion and hot sauce on the side.
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