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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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

How to Make Cathy's Ham Bone Soup


  1. simmer ham bone covered in water for a few hours or leave in slow cooker over night on low.
  2. remove ham bone set aside to cool.
  3. 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
  4. 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.
  5. remove meat from ham bone & cut to your desired size then add just the meat back into the pot.
  6. 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.

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