Ham Bone Soup
User Reviews
5
Ham Bone Soup
Description
Ham Bone Soup centers on simmering a ham bone along with sliced carrots, celery, kidney beans, corn, and a variety of seasonings. The broth gains depth from the ham bone and leftover meat, which are shredded back into the soup after cooking. Potatoes are added halfway through to maintain their texture. Garlic powder seasons the soup alongside salt and freshly ground black pepper, complementing the ham's flavor without overpowering it.
The texture is a combination of tender ham pieces, soft but hearty potatoes, and the slight snap of cooked vegetables and beans, resulting in a well-rounded soup. Slow cooking facilitates gentle melding of flavors and easy shredding of ham meat from the bone.
Serve this soup warm, accompanied by dinner rolls or a crisp salad to balance the richness. Its forgiving nature allows it to fit various leftovers and bean preferences, making it practical for home cooks looking to reduce waste or make a filling meal with easily available ingredients.
For stovetop preparation, use a Dutch oven, cooking at a low boil for about two hours and adding potatoes in the final 30 minutes to prevent them from becoming mushy. This recipe adjusts well to larger ham bones and different slow cooker sizes.
Ingredients
- 1 ham bone plus leftover ham meat cut into bite-size pieces, with leftover meat attached
- 4 carrot sliced (about 1 cup
- 4 celery sliced (about 1 cup, stalks
- 4 russet potato peeled and cubed
- 6 ½ cups water
- 15 oz Kidney Beans canned, drained
- 1 cup corn kernels from frozen or canned, drained
- 1 TB garlic powder or minced garlic
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- In slow-cooker, add all ingredients except for potatoes. Stir well to combine. Cook on LOW for 8 hours (or on high for 6 hours), adding potatoes for the final 2 hours only, as potatoes can get mushy if cooked too long.
- Remove ham bone. If needed, remove attached meat and shred. Discard the bone, and return shredded meat to the slow cooker.
- Continue cooking until soup is warmed up again. If needed, add salt and pepper to taste. Serve with warm dinner rolls or a crisp salad.
Notes
- The recipe accommodates varying sizes of ham bone and leftover ham, making it adaptable to what's available in your kitchen.
- Kidney beans can be substituted with other beans like navy or great northern beans without affecting the soup significantly.
- For stovetop cooking, use a large, heavy pot and cook on low boil for 2 hours, adding potatoes in the last 30 minutes to keep them firm.
- Start with a larger slow cooker if using a large ham bone to allow enough space for ingredients and broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 169kcal | 8% |
| Carbohydrates | 35g | 12% |
| Protein | 8g | 16% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 60mg | 3% |
| Potassium | 704mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 7mg | 8% |
| Calcium | 37mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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