Tony Diramios Official Ham Bone Soup Food

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 SOUP

Steps:

• 1. Place the bacon in a pan and cook over medium heat. Cook until crisp. Reserve bacon drippings.
• 2. In a large pot, cover the ham bone completely with cold water. Add the beans and the 1-2 cups leftover ham. Bring to a boil, then reduce to a simmer. Simmer, covered, for 1 hour.
• 3. Add the sliced cabbage and simmer, covered, for 30 minutes.
• 4. Add the cubed potatoes. Simmer, covered, until cabbage and potatoes are tender, about 20 to 30 minutes.
• 5. Remove the ham bone from the soup. Trim any remaining meat off the bone and dice it. Add the meat from the bone back to the soup. Discard the bone. Add the bacon to the soup.
• 6. Next, prepare the roux. Heat the reserved bacon fat in a pan over low heat. Add flour (enough to make the mixture stiff) and stir until smooth and thoroughly mixed. Cook, stirring constantly to prevent scorching. Cook until the roux is brown. Allow the roux to cool for a few minutes before adding it to the soup.
• 7. Add a small quantity of the roux to the soup and mix thoroughly. Let the roux simmer for a time to thicken completely. Continue to add the roux into the simmering soup until desired consistency is reached.
• 8. Season to taste with salt and pepper. Serve with warm, crusty bread.

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.

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.

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!

TONY DIRAMIO'S OFFICIAL HAM BONE SOUP

Steps:

• 1. In a large pot place ham bone and water. Bring to boil then reduce heat for about 15-20 minutes.
• 2. Then stir in chicken broth.
• 3. Add chopped onion, celery, and carrots.
• 4. Add escarole, beans, and diced tomatoes.
• 5. Season to taste with salt, pepper, garlic powder, and oregano or Italian seasoning.
• 6. Bring to a boil then cover pot and simmer for 2 hours.
• 7. Serve with grated Romano cheese.

HAM BONE SOUP

Steps:

• Heat a large pot over medium­high heat. Add the bacon and cook.
• until crisp, 5 to 7 minutes; remove with a slotted spoon to a paper.
• towel­lined plate.
• 1.
• Add the carrots, celery and onion to the pot. Stir until softened,.
• about 5 minutes. Add the garlic and cook 1 minute. Drop in the.
• ham bone and bay leaf. Cover with 8 cups water and 2 teaspoons.
• salt. Bring to a boil over high heat; reduce heat to medium­low and.
• simmer for 20 minutes. Stir in the cabbage and simmer 30.
• minutes. Add the beans and simmer 15 minutes. Stir in the kale.
• and simmer until soft, but vibrantly green, about 15 minutes.
• Season with the remaining 1/2 teaspoon salt (or more to taste).
• Add lots of pepper and a dash of hot sauce or vinegar. Serve with.
• crumbled bacon on top.

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.

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!