Ham Bone Soup

I adapted this to use a left over cooked Ham Bone and pieces of ham.
Follow directions for first 5 ingredients. Then add ham bone ( no need to cut in half). Simmer 2 hours -- add water as needed to cover.
Then remove bone, add 4 cups chicken broth, and diced left over ham and then follow the rest of the recipe.

I made the ham broth the day before I made the soup, in my slow cooker - whole hambone, 1 chopped onion, three or four stalks of celery and 4 chopped carrots with 2 liters of water and simmered on high for 5 hours. The bone split naturally into about five separate pieces, infusing the broth with gelatin.. I refrigerated the whole thing overnight which brought the fat to the top where it was easy to skim. I threw away the solids and then went about using it as the broth base for the soup. I

I just use my ham bone whole instead of worrying about cutting it up. It seems to work just as well in my experience.

Made this using dried beans, simmering them in water (I used a few cups over 8) and the ham bone for about an hour. Then proceeded with the recipe, but skipped the separate 20 minute simmer of the sauteed vegetables. Very nice recipe.

I make this often with whatever meat bits I have on hand and I leave out the bacon and cabbage. I throw in the onion peel to get a lovely golden brown color (remove before serving) to the liquid and use chopped dry hot peppers to taste. It is also delicious with chorizo or Portuguese sausage. Wonderful versatile and healthy!

This soup was SO good, the best bean soup I've ever eaten. But I was sad, because I only cook ham maybe once or twice a year, so I can't have it more often. Well I just learned that Honeybaked Ham sells ham bones, so I'll be making this more often.

Please. Reduce. Reduce. Simmer. Add bacon hot sauce and vinegar. If you don't. You will miss out. Sooo good. Yummy.

This. I used heirloom yellow eyed beans I bought on a trip home to Charleston. Oh. My. God. This was SO good. I worried that kale *and* cabbage would be overkill, but it was perfect. The tender cabbage gave an extra oomph of umami, while sturdy kale gave it wonderful contrast, both in color & texture. This recipe is going into permanent rotation in my kitchen, for ham bones after New Years & Easter. Oh yes. I almost panicked that I hadn't saved this on my Mac. Google saved the day.

This is so simple, economical and delicious....but it’s gained an unflatulent, I mean unflattering, nickname of Fart Soup at our house. Gas aside, it’s wonderful made as is and then top with a spoonful of NYT’s chimichurri recipe and extra hot sauce. I also threw in some rosemary in one leftover rendition.

I made a low salt version, simmered some chicken bones, and used the resulting stock instead of water, which added a boost to the flavor, so the tablespoon of salt was not missed all. The bacon and ham introduced enough. Brilliant recipe.

I made this for a church group that is big on soups and this was a hit. I used ham hocks and of course cooked my own beans. I also used mustard greens instead of kale and it was great. all these soups are always improved by a night in the wonderbag, look it up.

Next time I will reduce the cabbage. I would like it to be more soupy next time.

I made this with turkey leftovers instead of the ham bone and it was delicious! Some apple cider vinegar at the end is important; it will make the soup sparkle in your mouth!

Used all chicken stock (boxed, low sodium but no need to add extra salt), a huge, meaty ham bone and cooked gigondas I had in the freezer....really good.

Great soup, only change I made was to simmer bone for 2 hours instead of 20 minutes.