Ham Bone Soup with Chick Peas and Escarole

Name: Ham Bone Soup with Chick Peas and Escarole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 serving
Ingredients: 1 leftover ham bone; 2 cups diced ham; 2 teaspoons olive oil; 1 medium onion; 3 stalks celery; 3 medium carrots; 2 tablespoons tomato paste; 1 ½ teaspoons dried oregano; ¼ teaspoon crushed red pepper flakes; 1 bay leaf; 8 cups chicken stock; 15 ounces canned chick peas with their liquid; ½ head escarole lettuce; ½ cup pastina

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
6
Calories
313 kcal
Course
Main Course, Soup
Cuisine
American

Ham Bone Soup with Chick Peas and Escarole

Andrew Underwood

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You'll love this brothy, smoky, richly satisfying homemade soup. It's made with a leftover ham bone (or ham hock) and everyday ingredients like canned chick peas, pasta and greens for a big pot of ham bone soup to feed the whole family.

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Ingredients

Servings

1 leftover ham bone
2 cups diced ham plus whatever else you can pull off of the bone after simmering.
2 teaspoons olive oil
1 medium onion diced
3 stalks celery diced
3 medium carrots peeled and chopped
2 tablespoons tomato paste
1 ½ teaspoons dried oregano
¼ teaspoon crushed red pepper flakes
1 bay leaf
8 cups chicken stock preferably low sodium
15 ounces canned chick peas with their liquid
½ head escarole lettuce chopped, about 4 cups
½ cup pastina or other mini pasta

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Instructions

heat the olive oil in a large dutch oven over medium high heat. Add the chopped onion, celery and carrots. Sauté for 4-5 minutes until the vegetables begin to soften and the onion and celery become slightly translucent.
Stir in the tomato paste to coat the vegetables well and add a little color (Maillard reaction) to the paste, 2-3 minutes.
Add the oregano, and red pepper flakes and stir well to combine.
Stir in the chicken stock garbanzo beans with their liquid and the bay leaf. Place the ham bone in the dutch oven, cover and bring to a boil. Reduce the heat to a simmer and place the lid slightly askew to allow steam to escape. Simmer for 30 minutes.
Use a pair of tongs to remove the ham bone and transfer to a rimmed sheet pan to cool.
Stir in the diced ham and pastina pasta to the soup and simmer for 4-5 minutes. Add the escarole and cook for 2-3 minutes to wilt the vegetable.
When the ham bone is cool enough to touch, remove any excess meat and add it to the pot of soup.
Taste for seasonings and adjust as necessary with salt and pepper. Serve with a sprinkle of parmesan cheese.

Nutrition Information

Show Details

Calories 313kcal (16%) Carbohydrates 39g (13%) Protein 21g (42%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Cholesterol 30mg (10%) Sodium 1225mg (51%) Potassium 747mg (21%) Fiber 6g (24%) Sugar 9g (18%) Vitamin A 6052IU (121%) Vitamin C 8mg (9%) Calcium 79mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 313 kcal

% Daily Value*

Calories	313kcal	16%
Carbohydrates	39g	13%
Protein	21g	42%
Fat	8g	12%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	3g	15%
Cholesterol	30mg	10%
Sodium	1225mg	51%
Potassium	747mg	16%
Fiber	6g	24%
Sugar	9g	18%
Vitamin A	6052IU	121%
Vitamin C	8mg	9%
Calcium	79mg	8%
Iron	3mg	17%