The Easter ham bone is a wonderful use for it.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 55 mins |
| Additional Time: | 8 hrs |
| Total Time: | 10 hrs 15 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 3 quarts water
- 1 ham bone
- 5 potatoes, cut into 1-inch cubes
- 4 cups chopped cabbage
- 2 large stalks celery, chopped
- 5 green onions, chopped, or more to taste
- ½ cup water
- ⅓ cup all-purpose flour
- 1 cup light whipping cream
Instructions
- Bring 3 quarts water and ham bone to a boil in a large stock pot. Boil until meat from the bone comes off easily, about 1 hour. Remove bone from broth. Allow bone to cool enough to touch; remove as much meat from as possible. Transfer meat to a resealable plastic bag, seal, and refrigerate.
- Pour broth into a large bowl; cover and refrigerate overnight. Skim and discard any fat from the top of the chilled broth; transfer broth to a large pot.
- Bring broth to a boil; add potatoes, cabbage, celery, and reserved ham. Continue to simmer until potatoes are tender, about 45 minutes.
- Whisk 1/2 cup water and flour in a bowl; whisk into potato-ham soup until thickened. Add light cream; stir.
Reviews
I read several reviews and took the advice to add spices, salt and pepper. Although some was good, I think the flavor really depends on the ham you use. Mine was already very flavorful.
Was a great easy recipe. Added some chicken broth as my broth had cooked down while cooking the bone. Added cheddar cheese on top.
Delicious soup for cold winter days. followed the recipe pretty close, but added a sliced Leek with the spring onions and also a can of cream of Asparagus soup. My ham bone didn’t have much meat left on it ,so added some of the frozen ham i had trimmed previously to make the soup thicker with plenty of meat! Also 3/4 tsp Thyme as someone else recommended and salt & pepper to taste. Hot buttered bread for that special dunking in the broth! Yummy!!
I made it as written and thought it was really bland. I really liked that it included cabbage. I ended up putting some velveeta cheese in it to give it more flavor. It did use up some leftover ham, and for that alone, I was grateful! I gave my mother some of it and she thought it was very good.
We’ve made this about 5 times & have been really happy with it. The last couple batches we used 8 potatoes instead of 5 & still comes out great, plus goes a bit farther.
The over all recipe is good. But it seemed very bland by our standards. We ending up putting about a tablespoon of old bay. Coriander seeds. Fennel seeds. A bay leaf. Paprika. Onion powder. Salt and pepper.
My husband loved this soup and has requested it a few times. I liked it, but think adding additional vegetables makes it better.
The soup disappeared after I made it. Everyone in the family loved it.
This is very much lacking in flavor. I had to add 2 tsp garlic powder, 1 tsp salt, 1 tsp pepper, 1 tsp ground ginger, and 1/2 tsp thyme just to make it edible enough to keep the pot of soup from going to waste.
This was easy to cook and had great flavors. It also reheat very well. I will be making it again.
Didn’t boil the ham off the bone. I used chicken bullion and leftover ham and then I used 2% milk instead of cream (cholesterol watchers! It was very, very good…my husband’s highest praise is “it was tasty!” That doesn’t happen often!
Delicious, I will make this soup again.
This dish was very good. It will be a go to for leftover ham bone. Cheap, and good.
Loved it. Added corn to recipe and used potato buds in place of flour. I shared this and it was a hit.dkh
I think this is a wonderful use of leftover ham, etc. It is essentially Easter dinner in a bowl. I blended the cabbage and potatoes rather than create the roux. Amazingly delicious!
Would make it again, left out the potatoes added the juice from when we cooked the ham. It was delicious! Thanks
I followed the recipe to the Tee using cabbage and it was fabulous. My family ate it three days in a row and loved it everyday as if it were their first time! LOL
Good base recipe. I added 4 small chopped carrots, one leek, about 1/2 t pepper and 1 t thyme. I sautéed the onions, leek, celery, carrots before adding the broth and potatoes and ham.
Very good. Had to make changes based on what we had. Ham bone had hardly ham on it, just a lot of fat, so didn’t use it. It up some of the left over ham and cooked in the water for about an House. Used a cut up onion instead of green onions and added carrots to soup. Also did t measure things, just estimated amounts. Still turned out well. Our ham was. It salty, so added salt and pepper. Also, didn’t refrigerate stock, just skimmed fat off. It was very good. Cooking times were very accurate. Nice thing with this type of soup is the ability to add ingredients to your taste. Thanks for the recipe. I will make it again.
Definitely a big hit. We loved it!
Excellent way to use that ham bone. Much lighter than split pea soup. The only changes I made were due to the fact that I had to substitute because I didn’t want to run out to the store and used what I had on hand. I used a white onion, so I threw in a bag of frozen peas which added the green color. I only had skim milk so I used coffee creamer instead and my son and husband loved it. I plan on making it again very soon because I have another ham bone in the freezer.