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.
Servings: 6
Calories: 256kcal
Cost: $20
Equipment
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.
Video
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
Calories: 256kcal | Carbohydrates: 44g | Protein: 18g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.04g | Cholesterol: 15mg | Sodium: 440mg | Potassium: 898mg | Fiber: 9g | Sugar: 3g | Vitamin A: 3538IU | Vitamin C: 14mg | Calcium: 125mg | Iron: 3mg
Recipe Link
Recipe Video
