More Recipes Like After the Holidays Ham Bone Soup

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Ham Bone Soup

Submitted by: Charlene Jones

A simple but tasty soup to make using a leftover ham bone, kidney beans, and potatoes. Put it all into the slow cooker in the morning, and come home to a savory hot meal.

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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.

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Simple Kale Soup

Submitted by: humblehammys

Kale and turkey ham are simmered in chicken broth to make a hearty yet easy soup.

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Ham, Potato, and Cheese Soup

Submitted by: Donna

This is especially good on a cold winter night along with hot rolls.

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Wild Rice 'n Ham Soup

Provided by: Holland House®

Serve this distinctive soup with a fresh spinach salad and a loaf of crusty French bread.

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The Best Bean and Ham Soup

Submitted by: BenevolentEmpress

Home Town: Los Angeles, California, USA

I make this hearty soup using the ham bone from our Easter spiral ham. I serve it with corn muffins and fresh fruit. It makes a huge pot of soup, so invite some friends or just freeze several portions for later use. Remember to soak the beans the night before you make the soup.

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Lima and Navy Bean and Ham Soup

Submitted by: Marilyn G.

You will need a well-stocked spice rack for this soup. Thyme, dry mustard, cayenne pepper, bay leaves, fresh basil, and fresh chives make this vegetable and bean soup flavorful and delicious.

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Vegetable Beef Chunky Soup

Submitted by: Mike Ziegler

Any person can make this savory soup with vegetable juice cocktail, potatoes and onion. Use frozen or canned mixed vegetables.

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Ham and Bean Soup I

Submitted by: Jackie Marsh

Italian sausage, ham and kidney beans are the bulk of this tomato-based soup with a splash of pepper sauce and a dash of Worcestershire.

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Ham and Bean Soup II

Submitted by: Diane

Best use I have ever found for left over ham! Be sure to save the pan drippings and chill them so you can remove the fat leaving behind the good tasting juices that flavor the soup broth so well.

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