Ham Bone Soup Recipe
User Reviews
5
Ham Bone Soup Recipe
Description
The recipe begins by simmering a meaty ham bone in water for about 1½ to 2 hours to extract rich flavor, forming the soup base. After removing the bone, the meat is stripped off and returned to the pot. The soup is then built by adding diced onion, celery, canned diced tomatoes, frozen lima beans, peeled and diced potatoes, and frozen whole kernel corn, seasoned with salt and pepper.
The soup is brought to a boil then cooked at a simmer until vegetables become tender, resulting in a flavorful, hearty combination. The mix of vegetables and beans with ham creates a balanced texture with softened vegetables and tender meat pieces.
This soup is ideal to enjoy as a warming meal with rustic character and nutritional variety. The notes explain how leftover soup can be stored refrigerated for up to four days or frozen for three months. It also offers alternative cooking in a crockpot by slow cooking the ham bone broth first, then adding vegetables and cooking further. This flexible method helps accommodate different kitchen equipment and time schedules.
Ingredients
- 1 ham bone meaty, leftover from large ham
- 1 onion large
- 2 ribs celery diced
- 29 ounces diced tomatoes canned
- 1 pound baby lima bean frozen
- 2 potato peeled and diced
- 2 cups corn frozen whole kernel
- salt
- black pepper
Instructions
- Place ham bone in a large pot and cover with water. Bring to a boil. Lower heat to a simmer, cover and cook for 1 ½ to 2 hours.
- Remove the bone from the stock. Cut ham off the bone and return the ham to the pot with the stock.
- Dice the onion and celery and add them to the pot along with the diced tomatoes, lima beans, potatoes and corn. Add salt and pepper to taste.
- Bring to a boil then reduce heat to a simmer. Cover and cook for approximately 1 hour or until vegetables are tender.
Notes
- Store cooled soup in an airtight container in the refrigerator for 3 to 4 days.
- To freeze, transfer soup to freezer-safe containers and freeze up to three months.
- Thaw frozen soup overnight in the refrigerator before reheating on the stovetop or in the microwave.
- As a crockpot version, cook the ham bone in water on low for about 8 hours to make broth, then add vegetables and ham, cooking on high for about 2 hours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 112kcal | 6% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 166mg | 7% |
| Potassium | 509mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 182IU | 4% |
| Vitamin C | 18mg | 20% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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