This hearty Ham Bone Soup is an old fashion favorite that’s so easy to make and the perfect way to use up leftover ham!
When you have a ham bone left, what do you do with it? You make a comforting Ham Bone Soup that you can have for lunch or dinner when you want something warm, tasty, and light to eat.
After preparing a baked ham, you may wonder if there is anything you can do with the leftover bone. Instead of throwing it in the trash, make use of it by preparing this Ham Bone Soup recipe. It is the kind of soup that is perfect for eating on a cold day when you want something warm and soothing to eat. It will satisfy your craving for something savory. You would simply need to combine the leftover ham bone from Christmas or any other special occasion with water, butter, beans, and several other ingredients to create plenty of soup for the family to have.
The ham bone gives this soup its savory flavor, but other ingredients play a significant role in providing the Ham Bone Soup with its great taste. The other ingredients that add more to the dish include chopped onions, chopped celery, and chopped carrots. Besides adding flavor, these vegetables add more texture to the soup.
How to Store the Ham Bone Soup
Have you found yourself asking, “How long is ham bone good for?” If so, you should know that it is best to freeze the ham bone immediately after removing it from the meat. You should use the bone within three months of placing it into the freezer.
After you prepare the wholesome ham bone vegetable soup, you can store it in a large plastic container with a lid or a gallon freezer bag. The soup will stay fresh for up to six months in the freezer. If you put in the fridge, make sure to heat it and serve it within a week.
Ham Bone Soup Ingredients
2 cups beans, uncooked (or 4 cups cooked)
12 cups water
Ham Bone
2 Tablespoons butter or olive oil
3 carrots, peeled and chopped
3 stalks celery, chopped
2 small onions, finely chopped
2 cups cubed ham
2 bay leaves
1 Tablespoon thyme
Salt and pepper, to taste
How to Make Ham Bone Soup
Place the beans in a stockpot and add 4 cups of water. Bring to a boil over high heat and then reduce to low an simmer, covered, for 1 hour until beans are well cooked.
Meanwhile, Add the remaining 8 cups of water to a large stockpot with the ham bone.
Bring the ham bone pot to a boil over high heat and then reduce to medium-low to simmer for 2 hours.
Drain and rinse the beans. Set aside.
Place a fine mesh sieve or colander over a stockpot or large bowl and drain the ham bone stock into the stockpot, using the sieve to catch the bone and any pieces of ham.
Place clean stockpot over medium heat and add the butter or oil. Add the chopped vegetables and saute for 2 minutes. Add the cubed ham, thyme, bay leaves, beans, salt and pepper. Stir well.
Add the reserved ham bone stock and increase heat to medium-high. Bring soup to a boil, then reduce and simmer on medium to medium-low for 20 minutes, or until vegetables have reached your desired level of tenderness.
Ham Bone Soup
This hearty Ham Bone Soup is an old fashion favorite that's so easy to make and the perfect way to use up leftover ham!
Ingredients
- 2 cups beans, uncooked (or 4 cups cooked)
- 12 cups water
- Ham Bone
- 2 Tablespoons butter or olive oil
- 3 carrots, peeled and chopped
- 3 stalks celery, chopped
- 2 small onions, finely chopped
- 2 cups cubed ham
- 2 bay leaves
- 1 Tablespoon thyme
- Salt and pepper, to taste
Instructions
- Place the beans in a stockpot and add 4 cups of water. Bring to a boil over high heat and then reduce to low an simmer, covered, for 1 hour until beans are well cooked.
- Meanwhile, Add the remaining 8 cups of water to a large stockpot with the ham bone.
- Bring the ham bone pot to a boil over high heat and then reduce to medium-low to simmer for 2 hours.
- Drain and rinse the beans. Set aside.
- Place a fine mesh sieve or colander over a stockpot or large bowl and drain the ham bone stock into the stockpot, using the sieve to catch the bone and any pieces of ham.
- Place clean stockpot over medium heat and add the butter or oil. Add the chopped vegetables and saute for 2 minutes. Add the cubed ham, thyme, bay leaves, beans, salt and pepper. Stir well.
- Add the reserved ham bone stock and increase heat to medium-high. Bring soup to a boil, then reduce and simmer on medium to medium-low for 20 minutes, or until vegetables have reached your desired level of tenderness.
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