Easter Ham Bone Soup Food

EASTER HAM BONE SOUP

Steps:

• Bring 3 quarts water and ham bone to a boil in a large stock pot. Boil until meat from the bone comes off easily, about 1 hour. Remove bone from broth. Allow bone to cool enough to touch; remove as much meat from as possible. Transfer meat to a resealable plastic bag, seal, and refrigerate.
• Pour broth into a large bowl; cover and refrigerate overnight. Skim and discard any fat from the top of the chilled broth; transfer broth to a large pot.
• Bring broth to a boil; add potatoes, cabbage, celery, and reserved ham. Continue to simmer until potatoes are tender, about 45 minutes.
• Whisk 1/2 cup water and flour in a bowl; whisk into potato-ham soup until thickened. Add light cream; stir.

HAM BONE SOUP

Steps:

• Place ham bone in large Dutch oven pot, cover with water.
• Place over medium heat. Let simmer for one hour.
• Remove the ham bone and let it cool after one hour is up.
• Rinse the vegetables under cold running water.
• Dice the carrot, add to the broth in the pot.
• Dice the celery, add to broth.
• Dice the onion, add to broth.
• Cube the potatoes, add to broth.
• Slice the cabbage, add to broth.
• Add the butter beans.
• Add the tomatoes.
• Add sugar.
• Add black pepper.
• Remove meat from the ham bone, add it to the soup.
• Bring to a low boil, let simmer until all vegetables are tender.
• Taste and add salt or pepper to taste.
• Serve warm.
• Enjoy.

HAM BONE SOUP

Steps:

• Place ham bone in a large pot and add about 6-8 cups water (enough to cover bone). Add tomatoes, carrots, ketchup, worcestershire sauce and thyme to pot. Simmer uncovered 20 minutes.
• Add remaining veggies to pot. Taste broth and adjust seasonings as desired. Simmer another 10-15 minutes to combine flavors.
• Serve immediately or refrigerate and serve later.

HAM BONE SOUP

Steps:

• Heat dressing in large saucepan on medium heat. Add vegetables; cook 3 min., stirring frequently.
• Add water and bouillon cubes; stir. Add ham bone. Bring to boil; cover. Simmer on medium-low heat 45 min.
• Skim, then discard any foam and solids from surface of soup. Add chopped ham to soup; stir. Cook 15 min. Remove and discard bone before serving soup.

LEFTOVER HAMBONE SOUP

Steps:

• Place leftover hambone in a large stockpot or Dutch oven and add enough water to cover the bone halfway, about 6-7 cups. Bring to a boil; reduce heat and simmer until very fragrant, about 30 minutes to 1 hour; set aside ham stock and discard hambone. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and potato. Cook, stirring occasionally, until onions have become translucent, about 2-3 minutes. Stir in ham stock, beans, corn, thyme and bay leaves; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until potatoes are tender, about 10-12 minutes. Stir in ham until heated through, about 1-2 minutes. Serve immediately.

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.

HAM BONE BEAN SOUP

Steps:

• In a large dutch oven pot, add in the olive oil, onion and carrot and cook over medium heat for about 10 minutes until carrots are soft and onions are tender.
• Add in the ham bone, dried beans, chicken stock, water, crushed tomatoes, bay leaves and all dried spices. Bring the pot to a boil then reduce to simmer and cover and cook for 2 hours, stirring occasionally.
• After two hours, check the beans. They may need another 30 minutes until tender. Once beans are tender, add in the diced ham and heavy cream and cook for another 20 minutes until heated through.
• Serve warm and enjoy!

HAM BONE SOUP WITH POTATOES RECIPE

Steps:

• Place all ingredients into a 6-quart crock pot. Cook on Low for 8-9 hours or High for 5-6 hours. One hour before soup is done, remove the ham bone and let cool on a cutting board for 15 minutes.
• Remove the meat from the ham bone and add it back to the crockpot. Discard bone. Serve when soup is warmed through.

LEFTOVER HAM BONE SOUP

Steps:

• Heat a large dutch oven over medium high heat, add the olive oil and allow to heat. Place the hambone in the pot and sear in the oil, allow to cook for about 1-2 minutes, then turn to cook the other side.
• Add in the diced onion, carrots and celery. Cook until softened. Then add in the garlic and cook an additional 30 seconds.
• Pour in the water, add the bayleaf. Bring to a boil. Cover and allow to simmer for at least 30-40 minutes.
• After broth has simmered, remove the ham bone from the pot, remove any meat left on the bone, and you can discard at this point.
• Add in the chopped ham and potato. Allow to cook until the potato is soft and tender. About 15 minutes.
• In a small bowl combine the milk or cream with the cornstarch. Stir together with a fork until completely combined. Add to the soup. Stir until mixed in. Allow to simmer for another 3-4 minutes. The soup will thicken.
• Salt and pepper to taste. Serve warm with fresh parsley as a garnish. Enjoy

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.

HONEYBAKED HAM AND VEGETABLE SOUP

Steps:

• Fill a large stock pot halfway with 6-7 cups of water and place your hambone butt side down in the pot. Bring to a boil then reduce the heat to a simmer for about 45 minutes. Discard the hambone and reserve the broth.
• In the soup pot, sauté the onions, potatoes and garlic in the olive oil until the onions are soft.
• Add the broth along with the vegetables and herbs and bring the soup to a boil before simmering for about 20 minutes. The potatoes should be soft. Add the chopped ham and serve into bowls and season with pepper.

SPLIT PEA SOUP WITH LEFTOVER HAM BONE

Steps:

• Melt the butter in a large stock pot or Dutch oven over medium heat. Add the onion, carrot, celery, and garlic and cook until softened - about 5 minutes. Stir in the pepper and thyme and cook 1 minute more. Stir in the split peas and diced potato. Place the ham bone on top and pour over the water. Tuck in bay leaves. Bring to a boil. Reduce to a simmer and cover. Simmer 1 to 1 1/2 hours - until peas are cooked through and potatoes and carrots are soft.Remove ham bone and discard. Stir in the diced ham. Adjust seasoning to taste and add additional water if desired. Serve hot.Soup can be stored in an airtight container in the fridge for up to 5 days, or frozen for up to 3 months.