Easter Ham Bone Soup recipe

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Ingredients

3 quarts water
1 ham bone
5 potatoes, cut into 1-inch cubes
4 cups chopped cabbage
2 large stalks celery, chopped
5 green onions, chopped, or more to taste
½ cup water
⅓ cup all-purpose flour
1 cup light whipping cream

Nutrition Info

110.5 calories
carbohydrate: 24.8 g
cholesterol: : -
fat: 0.2 g
fiber: 3.7 g
protein: 3.3 g
saturatedFat: 0.1 g
servingSize: -
sodium: 33.2 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring 3 quarts water and ham bone to a boil in a large stock pot. Boil until meat from the bone comes off easily, about 1 hour. Remove bone from broth. Allow bone to cool enough to touch, remove as much meat from as possible. Transfer meat to a resealable plastic bag, seal, and refrigerate.

  2. Pour broth into a large bowl, cover and refrigerate overnight. Skim and discard any fat from the top of the chilled broth, transfer broth to a large pot.

  3. Bring broth to a boil, add potatoes, cabbage, celery, and reserved ham. Continue to simmer until potatoes are tender, about 45 minutes.

  4. Whisk 1/2 cup water and flour in a bowl, whisk into potato-ham soup until thickened. Add light cream, stir.

Recipe Yield

10 servings

Recipe Note

Great way to use the Easter ham bone.

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