Best 4 Best Ham Bone Soup Recipes

Indulge in the savory and comforting goodness of ham bone soup, a classic dish that transforms leftover ham bones into a flavorful and hearty broth. This versatile soup serves as a blank canvas for culinary creativity, allowing you to customize it with an array of ingredients and seasonings to suit your taste preferences. From the classic ham and bean soup, a harmonious blend of ham, beans, and vegetables, to the smoky andouille sausage ham bone soup, which adds a spicy kick, this article presents a collection of delectable ham bone soup recipes that are sure to warm your soul and satisfy your taste buds. Whether you prefer a traditional approach or crave a unique twist, these recipes offer something for every palate. So, gather your ingredients, simmer your pots, and embark on a culinary journey that celebrates the culinary potential of the humble ham bone.

Check out the recipes below so you can choose the best recipe for yourself!

BEST HAM BONE SOUP

Best Ham Bone Soup image

I love ham bone soups and I've tried many recipes til I found this one! Its the best one I ever had! I tweaked it to suit my taste. I like to serve this with cornbread (of course lol!) I'll post the recipe I use for that too! Its a good one also! I added my photo!

Provided by Lillian Russo

Categories Other Soups

Time 5h15m

Number Of Ingredients 18

Ingredients

1-16 oz package 16 bean mixture-soaked overnight
1 leftover ham bone - smoked *see note
2 1/2 c leftover cubed ham from the ham bone
1 large onion - chopped
3 stalks celery - chopped
4 large carrots - chopped
18 - 24 oz can diced tomatoes with liquid
2 can(s) vegetable broth
2 - 3 can(s) low sodium chicken broth
2 Tbsp worcestershire sauce
2 Tbsp dijon mustard
1 Tbsp chili powder
3 bay leaves
1/2 tsp black pepper
1 Tbsp dried parsley
3 Tbsp lemon juice
1 tsp kosher salt - if needed
*note if you don't have a smoked ham, add 1 capful of liquid smoke, to the soup, during cooking.

Steps:

1. Place the soaked beans into a very large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain.
2. Add the ham bone, ham, onion, celery, carrots, tomatoes and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients.
3. Simmer over low heat, stirring occasionally, for about 4 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Simmer for another 30 minutes. Remove bay leaves before serving. This is great served with cornbread!
4. This is the cornbread recipe I use to serve with this soup. https://www.justapinch.com/recipe/a-simple-cornbread-by-lillian-russo-lilliancooks

HAM BONE SOUP

Ham Bone Soup image

Don't let that leftover bone from your holiday smoked ham go to waste! Put it to use in this hearty, delicious soup, which can be made with ingredients you probably have in your fridge and pantry. It's nice if you have a little meat left clinging to the bone after you've carved off all the ham, but even if you don't, the bone alone will add rich flavor and smokiness to the dish. You'll need to soak the dried beans overnight, so plan accordingly. Luckily this recipe makes a big batch as the soup keeps well in the freezer (see Cook's Note).

Provided by Food Network Kitchen

Categories side-dish

Time 9h40m

Yield about 3 quarts; 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 pound dried navy beans
3 tablespoons extra-virgin olive oil
4 medium carrots, chopped (about 2 cups)
3 stalks celery, chopped (about 1 cup)
3 leeks, white and light green parts only, halved lengthwise, thinly sliced and washed well (about 1 1/2 cups)
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 tablespoon fresh thyme leaves, chopped
2 bay leaves
1 leftover ham bone
1 head escarole, coarsely chopped (about 6 cups)

Steps:

The day before you want to make the soup. put the beans in a large bowl and add cold water to cover by several inches. Soak overnight (or at least 8 hours) in the refrigerator.
Drain the beans and rinse. Heat the olive oil in a large Dutch oven over medium heat. Add the carrots, celery and leeks and season with 1 teaspoon of salt. Cook and stir until the vegetables are softened, about 5 minutes.
Add the tomato paste and thyme and stir to coat the vegetables. Let the tomato paste toast for 1 minute, stirring, then add the bay leaves and 12 cups of water. Add the beans and nestle the ham bone in. Bring to a simmer and cook, uncovered, until the beans are almost tender, 45 minutes to 1 hour.
Add the escarole, another 2 cups of water and 1 teaspoon salt. Return the soup to a simmer and cook until thickened and the beans and escarole are very tender, 20 to 30 minutes.
Remove the bay leaves and ham bone from the soup and let cool until you can handle the bone. Shred any useable meat left on the bone and stir back into the soup. Season with salt and pepper before serving.

HAM BONE SOUP

Ham Bone Soup image

This hearty soup requires a good afternoon simmer, filling your house with the aromas of all things good and warming. The marrow imbues the broth with a silkiness and richness, and the kale is thrown in for color and health. You might want hot sauce, or not. Either way, a bowl of this is the kind of thing that cures what ails you.

Provided by Melissa Clark

Categories dinner, easy, weekday, soups and stews, appetizer, main course

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

4 strips bacon, thick cut, sliced into 1/2-inch pieces
3 large carrots, peeled and sliced
2 celery stalks, trimmed and sliced
1 large onion, peeled and diced
3 garlic cloves, finely chopped
1 ham bone 1 1/4 pounds, cut in half or in thirds ask your butcher to do this
1 bay leaf
2 1/2 teaspoons salt, plus additional to taste
1/2 head green cabbage, shredded about 8 cups
3 cups cooked beans rinsed and drained if canned, such as cannellini, navy or pinto
1 small bunch kale, ribs removed and leaves chopped into bite-size pieces 6 cups
Black pepper, to taste
Hot sauce or apple cider vinegar, to taste

Steps:

Heat a large pot over medium-high heat. Add the bacon and cook until crisp, 5 to 7 minutes; remove with a slotted spoon to a paper towel-lined plate.
Add the carrots, celery and onion to the pot. Stir until softened, about 5 minutes. Add the garlic and cook 1 minute. Drop in the ham bone and bay leaf. Cover with 8 cups water and 2 teaspoons salt. Bring to a boil over high heat; reduce heat to medium-low and simmer for 20 minutes. Stir in the cabbage and simmer 30 minutes. Add the beans and simmer 15 minutes. Stir in the kale and simmer until soft, but vibrantly green, about 15 minutes. Season with the remaining 1/2 teaspoon salt (or more to taste). Add lots of pepper and a dash of hot sauce or vinegar. Serve with crumbled bacon on top.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 12 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 606 milligrams, Sugar 6 grams, TransFat 0 grams

HAM BONE SOUP

Ham Bone Soup image

Homemade soup made easy.

Provided by TOOTSWEET13

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes

Time 6h30m

Yield 4

Number Of Ingredients 8

Ingredients

1 ham bone with some meat
1 onion, diced
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (15.25 ounce) can kidney beans
3 potatoes, cubed
1 green bell pepper, seeded and cubed
4 cups water
6 cubes chicken bouillon

Steps:

Place the ham bone, onion, tomatoes, kidney beans, potatoes, and green pepper into a 3 quart or larger slow cooker. Dissolve the bouillon cubes in water, and pour into the slow cooker.
Cover, and cook on High until warm. Reduce heat to Low, and continue to cook for 5 to 6 hours.

Nutrition Facts : Calories 265.5 calories, Carbohydrate 53.3 g, Cholesterol 0.9 mg, Fat 1 g, Fiber 11.9 g, Protein 11.4 g, SaturatedFat 0.2 g, Sodium 2136 mg, Sugar 5.6 g

Tips:

Choose the right ham bone: Opt for a smoked ham bone or bone-in ham hock for a deeper flavor.
Soak the ham bone: Soaking the bone in cold water for 30 minutes to an hour helps draw out excess salt and impurities, resulting in a cleaner-tasting broth.
Sauté your vegetables: Sautéing the vegetables, such as onions, celery, and carrots, before adding them to the soup enhances their flavor and adds depth to the broth.
Use a variety of aromatics: Incorporate aromatic ingredients like garlic, bay leaves, and thyme to infuse the soup with additional flavor.
Simmer for a rich broth: Allow the soup to simmer for at least 1 hour, or longer for a more concentrated flavor. The longer the soup simmers, the more flavorful it will become.
Season to taste: Adjust the seasoning of the soup with salt, pepper, and additional herbs and spices as desired.
Add vegetables and beans: Incorporate a variety of vegetables and beans to add texture, color, and nutritional value to the soup. Common additions include potatoes, carrots, celery, corn, and white beans.
Serve with sides: Accompany the soup with crusty bread, crackers, or a side salad for a complete meal.

Conclusion:

Ham bone soup is an incredibly versatile and flavorful dish that is easy to make and can be tailored to your personal preferences. With a few simple ingredients and some time, you can create a delicious and comforting soup that is perfect for a cold day or any occasion. Whether you choose to follow a specific recipe or experiment with different ingredients, the possibilities are endless. So, gather your ingredients, fire up the stove, and let the enticing aroma of ham bone soup fill your kitchen. Bon appétit!