Ham Bone Soup
From saltymike 16 years ago
- 120 minutes to make
- Serves 12
This is a great way to use the bone the next time you serve a baked or spiral sliced ham. Prep is a bit of work, but the soup is super tasty and sure to be a hit, whether served as a starter or as the main course.
Ingredients
- 1 large meaty bone from a smoked ham half shopping list
- 2 large carrots, grated shopping list
- 2 ribs celery finely chopped shopping list
- 1 medium onion, finely chopped shopping list
- 2 cloves garlic, finely minced shopping list
- salt and black pepper to taste shopping list
- plus shopping list
- 2 large carrots, cut up shopping list
- 3 ribs celery, cut up shopping list
- 1 medium onion, diced shopping list
- 2-3 large potatoes, diced shopping list
- 3 cloves garlic, minced shopping list
- ½ cup chopped parsley shopping list
- 2 bay leaves shopping list
- 2 large yellow squash shopping list
- 2 large zucchini shopping list
- 1 each 1lb canned ham (optional) shopping list
- salt and black pepper to taste shopping list
How to make it
- Place ham bone in a large stock pot and cover with water. Add grated carrots, finely chopped celery, finely chopped onion and finely minced garlic. Season the pot with salt and black pepper.
- Bring to a rapid boil and reduce to low boil. Cook until veggies are mushy and marrow is extracted from bone.
- Remove the bone from the pot and pull the meat from the bone. “Fish” any meat chunks from the pot. Set meat aside for later use. Discard bone.
- Strain the liquid and discard the strained material. Return liquid to the pot and bring to a fast boil. Boil the liquid until it is reduced by approximately ¼ to 1/3. Reduce to slow boil.
- Add diced potatoes, cut up carrots, cut up celery, diced onion, minced garlic, parsley and bay leaves to the pot. Season the pot with salt and black pepper. Cook until veggies are tender.
- Add meat to pot. If more meat is needed, crumble 1lb canned ham into the pot. Allow meat to reach temperature.
- Add sliced squash and sliced zucchini. Cook until squashes are tender.
- Serve hot.
The Rating
Reviewed by 8 people-
Wow! I came home early from work today and made this soup. I was going to wait til the weekend but since it got a little cool here in Florida today I decided it was a perfect time to make it. All I can say is it was the BEST soup I ever made mysel...more
kimmer
in Dunedin loved it
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Sounds very good.
cheryilyn
in Salem loved it
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This is like my mom used to make, she called it Pigs bone Stew! lol... knew we were cousins!! lol
got my 5
shirleyoma
in Cove loved it
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