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ham bone soup in a bowl with a spoon inside
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Ham Bone Soup

If you have a leftover ham bone, don't toss it! Use it to make this incredible Ham Bone Soup- it will change the way you use leftover ham forever!
Course Main
Cuisine American
Keyword ham bone soup, ham bone soup recipe, hambone soup, soup with ham bone
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 10 servings
Calories 129kcal

Equipment

Ingredients

Soup Ingredients

  • 8 cups ham stock see ingredients and steps below
  • 1 tablespoon olive oil
  • ½ cup yellow onion diced
  • 2 cloves garlic minced
  • 3 large carrots peeled and chopped
  • 3 stalks celery chopped
  • 2 bay leaves
  • 2 cups ham diced
  • 3 large russet potatoes peeled and diced
  • 1 cup heavy cream or milk
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon fresh parsley for garnish

Ham Stock Ingredients

  • 1 ham bone
  • 2 stalks celery halved
  • 2 large carrots roughly chopped
  • ½ large yellow onion roughly chopped
  • 2 cloves garlic roughly chopped
  • 2 bay leaves
  • 12 cups water

Instructions

Ham Stock Instructions

  • In a large pot add the ham bones, roughly chopped carrots, celery, bay leaves, garlic, onion, and water.
    1 ham bone, 2 stalks celery, 2 large carrots, ½ large yellow onion, 2 cloves garlic, 2 bay leaves, 12 cups water
  • Cover with a lid, them simmer on low heat for 4-6 hours.
  • Remove the lid and stir the broth well, then remove the bay leaves.
  • Pour the broth through very fine strainer or cheese cloth, then use.

Ham Soup Instructions

  • Heat olive oil in a large pot over medium heat. Once hot, add onion, carrots, and celery. Cook until softened, 3-5 minutes or so.
    1 tablespoon olive oil, ½ cup yellow onion, 3 large carrots, 3 stalks celery
  • Add minced garlic and cook another minute.
    2 cloves garlic
  • Pour ham stock into the pot and add bay leaves.
    2 bay leaves, 8 cups ham stock
  • Cover the pot with a lid and simmer on low for 30 minutes.
  • When 30 minutes is up, add diced ham and potatoes. Cook another 15-20 minutes or until the potatoes are fork-tender.
    2 cups ham, 3 large russet potatoes
  • Slowly pour in heavy cream and mix well.
    1 cup heavy cream
  • Allow the soup to simmer an additional 5 minutes to thicken.
  • Finally, season soup with salt and pepper to taste. Serve, and enjoy!
    1 teaspoon fresh parsley

Video

Notes

  • You can use cornstarch or wondra flour to thicken the soup. I prefer cornstarch as it keeps the soup gluten-free.
  • Although I choose to add extra ham to my soup, you may find you don't need to because the bone is so meaty!
  • Heavy cream and milk both work well in this recipe. Heavy cream will give you a richer, creamier soup, but you might prefer the subtlety of milk instead. Both are delicious.

Nutrition

Serving: 1serving | Calories: 129kcal | Carbohydrates: 19g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 356mg | Potassium: 463mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4813IU | Vitamin C: 7mg | Calcium: 67mg | Iron: 1mg