Creamy Ham Bone Soup Food

CREAMY HAM BONE SOUP

Steps:

• Place ham bone in a large stockpot and cover completely with water.
• Bring to a boil over medium heat
• Reduce and simmer for a minimum of 2 hours and up to 24 hours.
• Remove the ham bone from broth, set it aside, and allow to cool on a plate
• Chop onion and add to the broth.
• Peel and chop potatoes into bite-size pieces and add to the broth
• Dice carrots and combine into the broth
• Combine salt, pepper, oregano, garlic, and bay leaves into the broth
• Cook over medium heat until the vegetables are tender
• While the vegetables are cooking remove any ham from the ham bone and dice up any other leftover ham from a previously cooked ham dinner you have around.
• Add the ham and corn into the soup and continue to cook until warm.
• Once the vegetables are tender and ham and corn are warm add in the heavy cream, butter, and garam masala.
• Stir until butter is completely melted and mixed in.
• Remove bay leaves before serving.
• Serve warm

HAM BONE SOUP

Steps:

• The day before you want to make the soup. put the beans in a large bowl and add cold water to cover by several inches. Soak overnight (or at least 8 hours) in the refrigerator.
• Drain the beans and rinse. Heat the olive oil in a large Dutch oven over medium heat. Add the carrots, celery and leeks and season with 1 teaspoon of salt. Cook and stir until the vegetables are softened, about 5 minutes.
• Add the tomato paste and thyme and stir to coat the vegetables. Let the tomato paste toast for 1 minute, stirring, then add the bay leaves and 12 cups of water. Add the beans and nestle the ham bone in. Bring to a simmer and cook, uncovered, until the beans are almost tender, 45 minutes to 1 hour.
• Add the escarole, another 2 cups of water and 1 teaspoon salt. Return the soup to a simmer and cook until thickened and the beans and escarole are very tender, 20 to 30 minutes.
• Remove the bay leaves and ham bone from the soup and let cool until you can handle the bone. Shred any useable meat left on the bone and stir back into the soup. Season with salt and pepper before serving.

CHEESY CREAMY HAM AND POTATO SOUP

Steps:

• Boil ham bone in 4 cups of water in large COVERED stock pot for approx 1 hour. (If omitting this step use 4 chicken bouillon or 4 cups chicken broth instead).
• Remove ham bone and strain stock to remove any debris.
• Boil the 2 med potatoes halved in stock until softened, remove to separate bowl.
• Combine 2 1/4 cups diced potatoes, 1 med onion, DICED HAM, and 3 minced garlic cloves and add to stock. Add salt and pepper to taste. Cook until potatoes are tender.
• Mash 2 halved potatoes with small amount of milk and add to stock (helps to thicken).
• In separate pan, melt butter. Add in flour a tablespoon at a time to make a roux or paste. Add milk and blend well to make a cream sauce.
• Simmer cream sauce for 2 minutes. Add cheese and blend well. Mixture will be very gooey.
• Add cheese blend to soup and gently mix to combine.