Best 3 Rachies Ham Bone Soup Recipes

Rach's Ham Bone Soup is a classic comfort food dish that is perfect for a cold winter day. It is made with a ham bone, vegetables, and herbs, and is simmered until the broth is rich and flavorful. This soup is a great way to use up leftover ham, and it is also a budget-friendly meal.

The article features two recipes for Rach's Ham Bone Soup: a traditional version and a slow cooker version. The traditional version is made in a large pot on the stovetop, while the slow cooker version is made in a slow cooker. Both recipes are easy to follow and result in a delicious and hearty soup.

In addition to the two main recipes, the article also includes a recipe for Ham Bone Soup Dumplings. These dumplings are made with flour, butter, and milk, and are added to the soup during the last few minutes of cooking. They are a great way to add extra flavor and texture to the soup.

Whether you are looking for a traditional ham bone soup recipe or a slow cooker version, you are sure to find what you are looking for in this article. So grab a ham bone and get cooking!

Let's cook with our recipes!

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

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

Tips:

Choose the right ham bone. A smoked ham bone will give the soup a more intense flavor than an un-smoked ham bone. You can also use a leftover ham bone from a holiday meal.
Soak the ham bone. Soaking the ham bone in cold water for several hours before cooking will help to remove some of the saltiness.
Use a variety of vegetables. The vegetables in this soup are just a suggestion. You can use any vegetables that you like, such as carrots, celery, onions, potatoes, green beans, or peas.
Add some herbs and spices. Herbs and spices can help to enhance the flavor of the soup. Some good choices include parsley, thyme, rosemary, garlic powder, and onion powder.
Don't overcook the soup. The soup is done when the vegetables are tender but still have a little bit of crunch. Overcooking the soup will make the vegetables mushy.

Conclusion:

Ham bone soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover ham. With a few simple ingredients and a little bit of time, you can make a pot of soup that the whole family will enjoy. So next time you have a ham bone, don't throw it away! Make ham bone soup instead.