Best Ham Bone Soup Recipes

OLD-FASHIONED SPLIT PEA SOUP WITH HAM BONE

Steps:

• Sort peas and rinse with cold water. Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until peas are softened. Drain and rinse peas, discarding liquid., Return peas to Dutch oven. Add 2-1/2 qts. water, ham bone, onion, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally., Remove the ham bone; when cool enough to handle, remove meat from bone. Discard bone; dice meat and return to soup. Add carrot and celery. Simmer, uncovered, for 45-60 minutes or until soup reaches desired thickness and vegetables are tender. Discard bay leaf.

WHITE BEAN AND HAM BONE SOUP

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.

HAM BONE AND GREEN SPLIT PEA SOUP

Steps:

• Melt butter and oil in a Dutch oven over medium-low heat. Add celery, onion, carrot, and salt. Cook and stir until tender, about 5 minutes. Stir in peas and garlic. Nestle ham bone into the pot; add stock and diced ham. Fill pot with water to about 1 1/2 inches from the top. Mix and bring soup to a boil.
• Reduce heat to low and cover. Simmer, scraping the bottom of the pot and stirring every 30 minutes, until peas are mostly disintegrated, about 2 1/2 hours. Turn ham bone and skim surface for fat once every hour. Take bone out, remove any meat, and return meat to the pot. Season with salt and pepper.

HAM BONE SOUP

Steps:

• Place the ham bone, onion, tomatoes, kidney beans, potatoes, and green pepper into a 3 quart or larger slow cooker. Dissolve the bouillon cubes in water, and pour into the slow cooker.
• Cover, and cook on High until warm. Reduce heat to Low, and continue to cook for 5 to 6 hours.

HAM BONE AND BEAN SOUP

Steps:

• Place bean mix into a large bowl and cover with several inches of water; soak for at least 24 hours. Drain completely.
• Bring chicken stock to a boil in a pot large enough to hold the beans and, eventually, the ham bone. Add the soaked beans; reduce heat and simmer until tender, about 1 hour.
• Bring stock and beans back to a boil. Add ham bone, onion, carrots, celery, garlic, and bay leaves. Reduce heat to low and simmer until vegetables are soft, about 1 hour. Add chopped ham, liquid smoke, and mustard powder. Stir and let simmer until flavors blend, about 30 minutes more.
• Remove ham bone from the soup. Season with salt and pepper.

HAM BONE AND VEGETABLE SOUP

Steps:

• Melt bacon grease in a large skillet over medium-high heat. Cook and stir onion, carrots, celery, and garlic in hot bacon grease until vegetables are slightly tender and fragrant, about 5 minutes. Stir potatoes into onion mixture; cook and stir until golden, about 10 minutes.
• Stir hot water and chicken bouillon together in a slow cooker until bouillon is dissolved; add onion mixture, ham bone, diced tomatoes, corn, tomato sauce, black pepper, and salt.
• Cook soup in the slow cooker set to Low for 4 to 6 hours. Remove ham bone from soup and let rest until cool enough to handle. Remove meat from ham bone and stir meat into soup.

MOM'S VEGETABLE SOUP WITH HAM BONE RECIPE - (4.5/5)

Steps:

• In a large pot, place the ham bone and cover it with water. Bring the water to boil, then turn it down to a simmer. Add the navy and lima beans and the vegetable soup mix and cook for about 1 hour. Add the tomatoes, onions, peppercorns, carrots and potatoes and continue to simmer the soup for an additional 1 1/2 hours. Remove the ham bone and pull any meat you'd like off of the bone and add to the soup. Serve hot.

HAM BONE SOUP

Steps:

• Cover ham bone in water and simmer for about an hour.
• Add onion and bay leaves. Simmer until onions are tender.
• Add potatoes, garlic, ham and beans. Simmer until ham falls off bone.
• Remove ham from ham bone. Add ham to soup and discard bone.
• Add butter, milk and pepper. Simmer until heated thoroughly.
• Add cornstarch or instant potato flakes to thicken.

SPLIT PEA SOUP WITH HOMEMADE HAM BONE STOCK

Steps:

• Combine water, 1/2 pound baby carrots, celery, tomato, quartered onion, ham bone, 3 cloves garlic, and bay leaves in a large stockpot. Bring stock to a boil. Reduce heat to medium and simmer for 3 hours.
• Remove 1 1/2 to 2 cups of the ham meat from the bone, dice, and set aside for use in the soup. Pour stock through a strainer and discard solids. Transfer stock to a covered container and refrigerate until fat rises to the top and solidifies, 1 to 3 hours.
• Skim off fat and pour stock into a slow cooker.
• Melt butter in a saucepan and add sliced baby carrots, red onion, and 3 cloves diced garlic. Cook and stir until browned, 7 to 8 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add to the slow cooker.
• Rinse and drain split peas and add to the slow cooker. Add reserved ham meat, potatoes, sazon seasoning, black pepper, and salt. Stir. Cook on High until soup is thickened, 5 to 6 hours.
• Transfer about 1/3 of the soup to a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Return puree to the slow cooker and stir.

HEARTY HAM BONE BLACK BEAN SOUP

Steps:

• Place ham bone in a large slow cooker.
• Heat olive oil in a large saucepan over medium-high heat. Saute celery, onion, and garlic until onion is translucent, about 5 minutes. Pour mixture over the ham bone in the slow cooker.
• Saute carrots, potatoes, and red bell pepper in the same saucepan until coated in oil, about 1 minute. Transfer vegetables to the slow cooker; add water, black beans, vegetable juice, corn, tomatoes, green chiles, cumin, salt, and black pepper. Cover and cook on High until soup is warm, 45 minutes to 1 hour. Reduce heat to Low; continue to cook for 5 to 6 hours.
• Remove ham bone from the soup. Separate meat from the bone and return to the soup; discard the bone. Cover soup and refrigerate, 8 hours to overnight. Discard thick fat on the top of the soup and reheat.

LEFTOVER HAM BONE SOUP

Steps:

• Fill a large soup pot with enough water to cover the ham bone, but don't add the bone yet. Bring to a boil.
• When boiling, add bouillon cubes and salt. Crush bouillon with a spoon until dissolved, then add ham bone, potatoes, onions, kidney beans, turmeric, and cloves. Stir to blend spices and return to a boil.
• Lower to medium-low heat and simmer until ham is hot and potatoes are easily pierced by a fork, about 1 hour.
• Remove ham bone. Shred meat and discard bone. Return meat to the soup, and serve.

HAM BONE VEGETABLE SOUP 1967

Steps:

• Heat oil and add onion, carrot, and bell pepper.
• Saute until soft and beginning to colour.
• Add ham bone, peppercorns, bay leaf and stock or water.
• Cover bring to a boil.
• Simmer one hour.
• Skim off foam.
• Add potatoes, cabbage, tomatoes, partially cover.
• Cook on simmer for one hour.
• Add herbs and sauce and simmer 15 minutes.
• Add the parsley last, and serve immediately.

SIMPLE BEAN SOUP WITH HAM BONE

Steps:

• Simmer beans in water with ham bone for 2 hours.
• Add other ingredients, simmer 2 hours, until beans are tender.
• Remove meat from bone, discard bone.

MY FAVORITE LEFTOVER HAM BONE LENTIL SOUP

Steps:

• 1. In a large soup pot cover ham bone with water ( ham hocks may be used if no meaty ham bone leftover)
• 2. Add chopped celery Onions Carrots Tomatoes
• 3. Add garlic powder, bay leafs , tomato paste
• 4. Add lentils
• 5. Simmer about two hours after bringing to a boil first
• 6. Stir in olive oil at the end REMOVE ALL BAY LEAVES!!!!
• 7. Cut meat off ham bone add to soup Toss bone away
• 8. Season with salt and pepper to taste
• 9. Serve with warm rolls or bread and butter or good crackers

MOM'S HAM BONE BEAN SOUP

Steps:

• Soak beans according to package directions, either overnight, or quick 1 hour soak. Drain and rinse beans.
• Add water, ham bone and broths to beans in stockpot. Cut 1 stalk of celery into 3 pieces and add to beans along with chopped onion and bay leaves. Bring to boil, cover partially, lower heat and simmer 90 minutes, or until beans are tender. Remove bay leaves and celery.
• Add tomatoes, chopped carrots and other two stalks of celery, chopped finely. Remove bone and take off any remaining ham and chop finely. Add additional ham if needed to make 2 cups and add to soup.
• Use a potato masher or immersion blender to blend slightly, thickening the soup with the mashed beans.
• Great served with a dolop of horseradish.

CHEF JON'S SPLIT PEA AND HAM BONE SOUP

Steps:

• Rinse peas well in cold water and add to a large cooking pot.
• Measure 12 cups of water and add to cooking pot.
• Bring to boil, remove from heat, cover and let sit for 1 hour.
• Return to stove and bring back to boil.
• Add ham bone, carrots, onions, celery, bay leafs, beef base, Goya ham and Goya Sazon seasoning, salt, peppercorns and dried thyme.
• Reduce heat to simmer, cover and cook for about 1 to 1 1/2 hours, stirring occasionally.
• Remove ham bone and cut off any remaining ham, cut into bite size pieces.
• Use an immersion blender to puree the soup.
• Add ham back to soup.
• Discard ham bone.
• If there are big pieces of ham in the soup, remove, cut into bite size pieces and return to soup.
• Remove bay leaf and discard.
• Adjust seasonings to taste.
• If soup is too thick, add more water to your desired consistency.

AFTER THE HOLIDAYS HAM BONE SOUP

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.

RACHIE'S HAM BONE SOUP

Steps:

• Place ham bone in a medium stock pot. Fill water to just cover ham bone.
• Bring water to a boil and add carrots, celery, potato, onion, pepper, and bay leaves.
• Reduce heat to a medium simmer. Simmer 1 hour.
• Add lentils.
• 10 minutes before serving, bring back to a boil and add egg noodles.
• 5 minutes before serving, add peas.
• Serve when noodles are cooked to desired "doneness".

SLOW COOKER HAM BONE SOUP

Steps:

• Combine 8 cups water and bouillon cubes in a slow cooker; stir until bouillon is dissolved. Add tomatoes, beans, ham bone, potatoes, onion, and leftover ham. Cook on Low until ham is coming off the bone, about 8 hours. Taste and add another cup of water if too salty.
• When the soup is almost done, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• Drain macaroni and add desired amount to the soup.
• Remove ham bone. Shred meat and discard bone. Return meat to the soup, stir to combine, and serve.

USING THE CHRISTMAS HAM BONE, MAKES YOU FEEL GOOD POTATO SOUP

Steps:

• Place first 6 ingredients in a Dutch Oven, bring to a boil over medium heat, and simmer for 30 minutes or until meat easily comes off the bone with a fork. Shred ham from the bone, discard any fat, return meat to the pot. Add diced potatoes, bring to a boil, reduce heat and simmer until potatoes are tender.
• While potatoes are cooking, in a medium saucepan, melt butter over medium heat being careful not to brown. Add flour, stirring constantly until incorporated well. Bring heat to medium/high and gradually stir in the Half n Half until creamy, thick and bubbly, stirring constantly, being careful not to scorch. Once it thickly coats the spoon, remove from heat.
• When the potatoes are tender, stir the sauce mixture into the potato pot over medium heat, stirring constantly. Let simmer until soup reaches the desired consistency. You can add milk to adjust.
• There has been no salt added to this point. You may add salt, pepper, garlic, herbs or seasonings to your taste.