0 from 417 votes
Ham Bone Soup
Our old fashioned Ham Bone Soup recipe is loaded with potatoes, beans, ham, and vegetables in a delicious broth, made in the crockpot or stovetop.
Prep Time
20 mins
Cook Time
10 hrs
Total Time
10 hrs 20 mins
Servings: 6
Calories: 256 kcal
Course:
Main Course , Soup
Cuisine:
American
Ingredients
Broth:
- 1 leftover ham bone
- 7 cups water (1.5L)
- 20 whole peppercorns
- 2 bay leaves
- 4 cloves garlic , minced
Soup:
- 5-6 slices Bacon
- 1 small onion , diced
- 2 ribs celery , chopped
- 1 medium zucchini , chopped
- 2 carrots , peeled and diced
- 1 russet potato , peeled and diced
- 2 cans great northern beans , rinsed and drained
- 1-2 cloves garlic , minced
- 1/4 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 Tablespoon dried parsley flakes
- Salt and freshly ground black pepper , to taste
- 1 1/2 cups leftover diced ham (225g)
Instructions
Slow Cooker (see notes for stovetop option):
- Place the ham bone, water, peppercorns, bay leaves and garlic in slow cooker. Cook on LOW for 6-7 hours (or overnight) or HIGH for 3.5 hours.
- Cook bacon in a large skillet over medium heat. Remove to plate. Remove some of the grease from the pan, then add chopped onion, celery, zucchini, carrots, and potato and sauté for a few minutes.
- Remove ham bone and remove any meat from it. Add ham, sautéed veggies, bacon, and remaining ingredients to broth in the slow cooker. Taste and add seasonings, as needed. Cook on LOW for 2 more hours, or until potatoes are tender.
Cup of Yum
Notes
- Yield: About 9 cups soup. Serving Size: 1 1/2 cups.
- Stovetop Method: Add ham bone, water, peppercorns, bay leaves, and garlic to a heavy stock pot, bring to a boil, cover and simmer on low for 2 hours. Cook bacon in a skillet until crisp then remove to a plate. Add veggies to skillet; onion, celery, zucchini, carrots, and potato and sauté. Remove ham bone from pot, and cut any meat off of it. Add ham (including any from the bone), sautéed vegetables, cooked bacon, and the remaining ingredients to soup pot. Taste and add any more seasonings as needed. Cook until potatoes are tender.
- Make Ahead Instructions: The broth can be made several days advance, stored airtight container in the fridge. I like to chop all vegetables beforehand and keep them in the fridge until it's time to make the soup.
- Freezing Instructions: The broth, ham bone and ham meat can be kept in the freezer for several months. The soup can also be frozen for up to 3 months. Thaw overnight in the refrigerator then rewarm on the stove or in the slow cooker on LOW until heated.
Nutrition Information
Calories
256kcal
(13%)
Carbohydrates
44g
(15%)
Protein
18g
(36%)
Fat
2g
(3%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
0.04g
Cholesterol
15mg
(5%)
Sodium
440mg
(18%)
Potassium
898mg
(26%)
Fiber
9g
(36%)
Sugar
3g
(6%)
Vitamin A
3538IU
(71%)
Vitamin C
14mg
(16%)
Calcium
125mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 256
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 44g | 15% |
| Protein | 18g | 36% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.04g | 0% |
| Cholesterol | 15mg | 5% |
| Sodium | 440mg | 18% |
| Potassium | 898mg | 19% |
| Fiber | 9g | 36% |
| Sugar | 3g | 6% |
| Vitamin A | 3538IU | 71% |
| Vitamin C | 14mg | 16% |
| Calcium | 125mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.