Ham Bone Soup
User Reviews
5
Ham Bone Soup
Description
Ham Bone Soup features a ham bone seared for flavor, then slowly simmered with diced onions, carrots, celery, garlic, navy beans, and seasonings such as bay leaf, thyme, and black pepper. The cooking liquid is a combination of chicken stock and water, which tenderizes the ingredients and extracts the smoky richness of the ham bone and meat. The soup is gently thickened by adding some crushed navy beans toward the end of cooking.
The flavor develops over at least an hour of simmering, producing a comforting broth with tender vegetable chunks and savory ham pieces. The soup balances the umami and saltiness of ham with fresh vegetable sweetness and mild spices.
This soup can serve as a main meal or a hearty starter. It pairs well with fresh bread for dipping and works well for home-cooked lunches or dinners. Leftover ham bones from holiday meals and other occasions can be repurposed here to minimize waste and create satisfying comfort food.
Using frozen ham bones and letting the soup simmer longer enhances the depth of flavor. The soup stores well refrigerated for several days and can be frozen for extended storage.
Ingredients
- 2 Tbsp butter unsalted
- 1 ham bone
- 1 c. onion diced
- 1 c. carrot diced
- 1 c. celery diced
- 4 cloves garlic minced
- 1 c. ham diced, or ham scraps
- 2 Navy beans 15 oz each, drained and rinsed, divided
- 1 bay leaf
- 10 thyme sprigs
- ½ tsp black pepper
- 24 oz chicken stock
- 4 c. water
- salt to taste
Instructions
- In a large stockpot, or dutch oven, over medium heat add the butter. Sear the ham bone lightly on all sides, take the ham bone out of the pot, and set aside.
- Add the onions, carrots, celery, and garlic to the pot and cook over medium-low heat stirring occasionally until the onions are translucent, 5 minutes. Add the ham bone back to the pot along with the diced ham, 1 can of the navy beans, the bay leaf, thyme, black pepper, chicken stock, and water. Scrape any bits off the bottom of the pot.
- Place the remaining beans in a shallow bowl or plate and crush them with the back of a fork to form a paste, this will help to slightly thicken the soup, place the crushed beans in the pot. Bring to a boil, reduce to a simmer, cover, and simmer for at least 60 minutes, stirring occasionally.
- Take the ham bone, bay leaf, and thyme sprigs out. Discard herbs pick off any meat you can from the ham bone and add it back to the pot. Taste and add salt if necessary. Serve.
Notes
- You can usually find ham bones at butchers or meat counters, often frozen; inquire locally if unavailable.
- Ham hocks can substitute for the ham bone, imparting a similar flavor though with less meat.
- Freeze leftover ham bones tightly wrapped in freezer bags for up to three months before using to make soup.
- Simmering the soup longer than an hour improves flavor and tenderness.
- The soup keeps in the refrigerator for three to four days and freezes well for up to six months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 13g | 26% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 559mg | 23% |
| Potassium | 524mg | 11% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 5221IU | 104% |
| Vitamin C | 8mg | 9% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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