Best Ham Bone Soup
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|1-16 oz||package 16 bean mixture-soaked overnight|
|1||leftover ham bone - smoked *see note|
|2 1/2 c||leftover cubed ham from the ham bone|
|1 large||onion - chopped|
|3 stalks||celery - chopped|
|4 large||carrots - chopped|
|18 - 24 oz||can diced tomatoes with liquid|
|2 can(s)||vegetable broth|
|2 - 3 can(s)||low sodium chicken broth|
|2 Tbsp||worcestershire sauce|
|2 Tbsp||dijon mustard|
|1 Tbsp||chili powder|
|1/2 tsp||black pepper|
|1 Tbsp||dried parsley|
|3 Tbsp||lemon juice|
|1 tsp||kosher salt - if needed|
|*note||if you don't have a smoked ham, add 1 capful of liquid smoke, to the soup, during cooking.|
Long Island, NY
Member Since Jul 2010
I love ham bone soups and I've tried many recipes til I found this one! Its the best one I ever had! I tweaked it to suit my taste. I like to serve this with cornbread (of course lol!) I'll post the recipe I use for that too! Its a good one also! I added my photo!
Place the soaked beans into a very large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain.
Add the ham bone, ham, onion, celery, carrots, tomatoes and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients.
Simmer over low heat, stirring occasionally, for about 4 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Simmer for another 30 minutes. Remove bay leaves before serving. This is great served with cornbread!