Cathy's Ham Bone Soup

Cathy Hurkmans Tolman


I wasn't a big fan or regular boiled dinner, so after years of hubby missing one of his favorite meals, I decided to revise it & make my own version into more of a soup. I cut everything into about 1 inch pieces , just nice for a bite. the stewed tomatoes add a really nice flavor, now this is a favorite for the whole family, even the little kids love it.

**** you can use chicken or vegetable soup base in place of the ham flavor if you dont have ham flavor. I always use the SOUP BASE & NOT bouillon, as the bouillon makes it too salty and the flavor is not as good.

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1 Hr


2 Hr


Stove Top


1 large
ham bone with some meat on it
2 can(s)
rutabagas ( you can use fresh)
2 c
chopped celery
1 large
or 2 medium onions, chopped
3 c
carrots, chopped or baby carrots or 2 cans
6 to 8 medium
potatoes, cut up
1 large
cabbage head ( or 2 small) chopped about 2" pieces
2 can(s)
diced stewed tomatoes
3 Tbsp
ham soup base or other flavor*
1 gal
and more, water
2 Tbsp
parsley flakes

Directions Step-By-Step

simmer ham bone covered in water for a few hours or leave in slow cooker over night on low.
remove ham bone set aside to cool.
add several cups of water to soup pot and add other ingredients. I put the cabbage in 1st so it cooks down and makes room for other stuff. I always add stuff by what takes longest to cook. i.e. fresh rutabaga, raw potatoes , etc..before canned stuff
add seasonings such as salt & pepper , to your own taste, I always add a little at a time , wait a bit then taste to see if more is needed.
remove meat from ham bone & cut to your desired size then add just the meat back into the pot.
set to simmer. wait until all vegetables are fully cooked, I usually simmer on low a couple hours to get all the flavors mixed well.. and...ENJOY !! a big bowl of hearty, healthy, deliciousness.