Best Rachies Ham Bone Soup Recipes
POTATO AND HAM BONE SOUP RECIPE
Cold days of winter call for a soul warming soup. This potato soup is easy to make with russet potatoes and a leftover ham bone. Perfect meal for a cold evening.
Provided by Steve Gordon
Categories Soups
Time 1h30m
Number Of Ingredients 9
Steps:
- Dice the carrot.
- Dice the celery stalks.
- Dice the onion.
- Heat heavy stock pot over Medium heat.
- Add the butter.
- Add onions, carrots, celery
- Stir and cook until vegetables are tender.
- Add ham bone.
- Add water.
- Bring to a boil. Reduce heat and simmer for 1 hour.
- Remove ham bone. Set aside. Remove meat when cooled.
- Cube the potatoes into about 1 inch pieces.
- Add potatoes to pot. Cook about 15 minutes until potatoes are tender.
- Remove about half of the potatoes. Set aside.
- Add the milk.
- Use an Immersion Blender to puree potatoes left in the pot.
- Add potato pieces and ham meat back to pot. Stir well.
- Add salt and pepper as needed.
- Serve warm.
- Enjoy!
HAM BONE SOUP
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
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
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
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.
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