Leftover Ham Bone Soup Food

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.

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.

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.

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".

HAM BONE SOUP

Steps:

• Put the ham bone in water to cover, bring to boiling, then reduce the heat to low and simmer 1 hour with, chopped onions, sliced carrots, and diced rutabaga.
• Add the tomatoes, barley, beans, and cabbage.
• Add the bouillon, pepper and sugar.
• Cook until the meat falls off the bone.
• Remove the ham bone cut the ham in little pieces and put back in the soup. Enjoy!