HAM BONE SOUP
Don't let that leftover bone from your holiday smoked ham go to waste! Put it to use in this hearty, delicious soup, which can be made with ingredients you probably have in your fridge and pantry. It's nice if you have a little meat left clinging to the bone after you've carved off all the ham, but even if you don't, the bone alone will add rich flavor and smokiness to the dish. You'll need to soak the dried beans overnight, so plan accordingly. Luckily this recipe makes a big batch as the soup keeps well in the freezer (see Cook's Note).
Provided by Food Network Kitchen
Categories side-dish
Time 9h40m
Yield about 3 quarts; 6 to 8 servings
Number Of Ingredients 11
Steps:
- The day before you want to make the soup. put the beans in a large bowl and add cold water to cover by several inches. Soak overnight (or at least 8 hours) in the refrigerator.
- Drain the beans and rinse. Heat the olive oil in a large Dutch oven over medium heat. Add the carrots, celery and leeks and season with 1 teaspoon of salt. Cook and stir until the vegetables are softened, about 5 minutes.
- Add the tomato paste and thyme and stir to coat the vegetables. Let the tomato paste toast for 1 minute, stirring, then add the bay leaves and 12 cups of water. Add the beans and nestle the ham bone in. Bring to a simmer and cook, uncovered, until the beans are almost tender, 45 minutes to 1 hour.
- Add the escarole, another 2 cups of water and 1 teaspoon salt. Return the soup to a simmer and cook until thickened and the beans and escarole are very tender, 20 to 30 minutes.
- Remove the bay leaves and ham bone from the soup and let cool until you can handle the bone. Shred any useable meat left on the bone and stir back into the soup. Season with salt and pepper before serving.
DELICIOUS HAM AND POTATO SOUP
This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great.
Provided by ELLIE11
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
- In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
- Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Nutrition Facts : Calories 194.9 calories, Carbohydrate 19.5 g, Cholesterol 29.9 mg, Fat 10.5 g, Fiber 1.9 g, Protein 6.1 g, SaturatedFat 6.1 g, Sodium 393.7 mg, Sugar 3.8 g
BEST HAM AND BEAN SOUP EVER
I got this recipe from a Newspaper Article many years ago from a woman who used to be a cook in a restaurant - she said "this was our best-selling soup. One taste and your family will agree it's a winner! --- Mary Detweiler, West Farmington, Ohio
Provided by Recipe USA
Categories Ham
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a 3 quart saucepan, saute ham, onion and garlic in butter until onion is tender.
- Add the next seven ingredients; cover and simmer for 30 minutes or until vegetables are tender.
- Add peas and cook for 5 minutes. Add parsley and serve.
Nutrition Facts : Calories 241.6, Fat 6.3, SaturatedFat 2.9, Cholesterol 29.8, Sodium 982, Carbohydrate 26.5, Fiber 7.8, Sugar 2.2, Protein 20
HAM BONE SOUP
This hearty soup requires a good afternoon simmer, filling your house with the aromas of all things good and warming. The marrow imbues the broth with a silkiness and richness, and the kale is thrown in for color and health. You might want hot sauce, or not. Either way, a bowl of this is the kind of thing that cures what ails you.
Provided by Melissa Clark
Categories dinner, easy, weekday, soups and stews, appetizer, main course
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat a large pot over medium-high heat. Add the bacon and cook until crisp, 5 to 7 minutes; remove with a slotted spoon to a paper towel-lined plate.
- Add the carrots, celery and onion to the pot. Stir until softened, about 5 minutes. Add the garlic and cook 1 minute. Drop in the ham bone and bay leaf. Cover with 8 cups water and 2 teaspoons salt. Bring to a boil over high heat; reduce heat to medium-low and simmer for 20 minutes. Stir in the cabbage and simmer 30 minutes. Add the beans and simmer 15 minutes. Stir in the kale and simmer until soft, but vibrantly green, about 15 minutes. Season with the remaining 1/2 teaspoon salt (or more to taste). Add lots of pepper and a dash of hot sauce or vinegar. Serve with crumbled bacon on top.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 12 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 606 milligrams, Sugar 6 grams, TransFat 0 grams
PEA & HAM SOUP
A meaty and vibrant soup that's great for using up festive ham leftovers or as a comforting storecupboard soup
Provided by Good Food team
Categories Lunch, Soup
Time 25m
Number Of Ingredients 6
Steps:
- Heat a knob of butter in a saucepan and when lightly foaming gently cook 1 chopped onion until softened, but not coloured.
- Tip in 1 peeled and diced medium potato and stir to coat in butter, then pour over 1l ham or pork stock. Simmer until softened.
- Tip in 500g frozen petit pois and bring back to the boil. Cook for a couple of mins.
- Remove from the heat and blend until smooth. Stir in 300g diced ham and serve.
Nutrition Facts : Calories 243 calories, Fat 6.3 grams fat, SaturatedFat 2.2 grams saturated fat, Carbohydrate 18.3 grams carbohydrates, Sugar 6.2 grams sugar, Fiber 7.3 grams fiber, Protein 28.5 grams protein, Sodium 2.1 milligram of sodium
HAM BONE SOUP
Made this up after winning a ham at the company Christmas party. I'm not a big ham or soup fan, but the ham turned out pretty good and I thought I'd experiment with a soup to use up some of the leftovers. I couldn't find a recipe I liked, so I basically combined three recipes I found on 'Zaar. I'm a picky eater - don't like carrots or many types of beans - which is why I didn't stick to the navy bean/pea/carrot type recipes. I used cornstarch to thicken which didn't work very well. Another recipe recommended the potato flakes (which I don't have). I made my ham with looneytunesfan's Brown Sugar Honey Baked Ham recipe (#151563). The soup seemed sweet to me and I'm guessing it's because of the sugary ham. I think it turned out pretty good so I thought I'd share. Feel free to experiment or make suggestions. I'm more of a baker than a cook! :)
Provided by nranger7
Categories Ham
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Cover ham bone in water and simmer for about an hour.
- Add onion and bay leaves. Simmer until onions are tender.
- Add potatoes, garlic, ham and beans. Simmer until ham falls off bone.
- Remove ham from ham bone. Add ham to soup and discard bone.
- Add butter, milk and pepper. Simmer until heated thoroughly.
- Add cornstarch or instant potato flakes to thicken.
Nutrition Facts : Calories 238.7, Fat 9.1, SaturatedFat 4.9, Cholesterol 37.4, Sodium 701.5, Carbohydrate 24.4, Fiber 5.9, Sugar 1.5, Protein 15.4
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