Reviewed: Apr. 30, 2006

My wife and I tried this recipie and loved it. We did add carrots as other readers suggested. I also added a little extra ham to make it just a touch heartier. I will definately use this again.

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MCB

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Reviewed: Apr. 23, 2006

Fabulous soup! I added some Thyme, rosemary and sage and a bit of rice. I added all of the bits of leftover vegetable and it turned out really well. I will be making more bone in ham now!

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dier1978

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Reviewed: Apr. 21, 2006

This was so awesome and so easy!

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J. O'Brien

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Reviewed: Apr. 18, 2006

Yummy!! Perfect for busy moms. Great way to stretch that left over ham. I added some carrots & potato in stead of just potato. The Tomato add a perfect flavor. I used reg canned chick broth, my ham & ham bone was a hillshire farm and those never seemed to be as salty to me. I also used garlic and bayleaf. No green pepper on hand but I am sure it would taste even better with green pepper. We had french bread with it. It was hit and I have 6 kids that loved it. Thank You!! Will be passed down to generations.

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BUTTERFLI

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Reviewed: Apr. 13, 2006

AWESOME. I used a really meaty ham bone for this soup. I added chopped carrots, celery and a can of green peas in addition to everything else the recipe called for. After reading the reviews I opted for low sodium chicken bouillon. The soup was seasoned perfectly. I had to cook the soup longer because of my additions... overall I cooked it for about 8-9 hours on low. Absolutely fabulous! 12/09: I actually bought and baked a ham yesterday solely so that I could make this soup with the leftover ham bone today (although the ham was delicious, I was really craving this soup)!

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Mar. 7, 2006

This soup is delicious. I see carrots in the picture of the recipe, but the recipe did not call for them. I added carrots and liked that addition.

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DeAnna

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Reviewed: Feb. 20, 2006

This was my first attempt at a ham bone soup and it was great! Like so many others, I used this recipe as a place to start and embellished on it...used tomato sauce, added garlic, carrots, peas, and dry mustard. Used only 3 boullion cubes to control the salt taste others referenced. It cooked in the crock pot overnight and we had it for breakfast! Thanks for a great soup starter.

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W8N4FRI

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Reviewed: Feb. 7, 2006

My family really enjoyed this soup. I added cubed ham, used 4 c. of low-sodium chicken broth & added one cube of bouillon....it wasn't too salty. I had a bit of celery on hand so I threw that in & then I also added a 1/2 can of sliced carrots, I also added a couple of cloves of minced garlic, as well as two bay leaves. The soup was very hearty...more like a stew really. I served it w/ homemade bread & it was a wonderful filling meal for a cold winter day.

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Feb. 2, 2006

To those who referred to the salt content, that is going to happen since it's ham. I would suggest using chicken broth instead of bullion. However, I think if I decide to make this, I will be sure to use twice as much water as broth I use. I don't worry about it being watered down too much as there will be plenty of flavor from the broth and ham combination.

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Aaralyn

Cooking Level: Expert

Home Town: Torrance, California, USA

Living In: Yucaipa, California, USA

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Reviewed: Jan. 26, 2006

Added 2 cloves of garlic, and deleted the green bell pepper.

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DCWROSE

Cooking Level: Expert

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Reviewed: Jan. 22, 2006

I don't like chunky tomatos in my soups so I just used half a can of tomato sauce. I'm pleased with the substitution. Also, rather than cutting up carrots, I just threw in half a bag of sucatash (peas, corn, carrots, greenbeans) and that made it so tasty and colorful. I think kidney beans give the right flavor for this soup. It is a little on the salty side. Either use no-sodium chicken boullion, or cut it down to half the amount, perhaps even less. I needed to pour in extra water after a while or else it would have become really mushy. This is a hearty meal and I'll definately be making it again the next time we're left with a hambone.

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sarakyong

Cooking Level: Beginning

Home Town: Colorado Springs, Colorado, USA

Living In: Westminster, Colorado, USA

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Reviewed: Jan. 19, 2006

As I was making this soup, I really wasn't sure I was going to like it, but it's surprisingly good. It's not the best soup I've ever eaten, so I'm not going to give it 5 stars, but it's worth making if you've got a ham bone you need to use.

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JODI

Cooking Level: Intermediate

Home Town: Enon Valley, Pennsylvania, USA

Living In: Clinton, Pennsylvania, USA

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Reviewed: Jan. 19, 2006

I used rice instead of potatoes, and doubled the amounts of green peppers and onions. It came out almost like a jambalaya soup! The flavor really depends on the existing seasoning in the ham. It is a very easy way to use up a ham bone. Tasty, but not spectacular.

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Rocky Hill Gal

Cooking Level: Intermediate

Home Town: San Rafael, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: Jan. 18, 2006

Loved it! Toward the end I added 1/2 cup of barley to thicken it up some -- WOW! Next time I will leave the potatoes out and just do barley, not that the potatoes were bad, just really liked the barley.

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MARAH

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Reviewed: Jan. 8, 2006

This was outstanding will make it again

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CDJOLL

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Reviewed: Jan. 4, 2006

This is an excellent recipie! I used an orange pepper instead of green and added a little chili powder. Try it you'll like it!

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Princess Sandra

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Maple Valley, Washington, USA

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Reviewed: Jan. 2, 2006

This recipe is a great starting point and the perfect "leftovers" soup! We made quite a few modifications from the original recipe (mostly due to what ingredients we had on hand). We used the ham bone from Christmas, added some carrots, only 3 little red potatoes (that was all we had left after the holiday!), celery, green onions, 1 shallot, a cup of Uncle Bens, some garlic, black pepper, and green beans. We didn't have any diced tomatoes or kidney beans in the pantry so we left those ingredients out. We also used canned chicken broth (5 regular sized cans because the rice soaked up some liquid to cook). The rice really added some "meat" to the soup. Just like most other reviews said, don't add any salt - there is plenty!

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lizzie meydenbauer

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Reviewed: Dec. 30, 2005

I almost threw out the Christmas ham bone, then I decided to look for a suitable recipe for it. This is it! I was pressed for time, so I cooked this on top of the stove for about an hour or less. I added fresh chopped carrots and celery and a bit of garlic powder and black pepper, and a can of corn. I didn't have kidney beans, so I used a can of Great Northern Beans. Don't add any salt, it's just perfect the way it is. Wonderful flavorful soup! I will most definitely make this again.

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KANDI

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Dec. 30, 2005

Good soup recipe, with modifications. I left out the green pepper (since we don't like it). I used a huge meaty hambone, and the soup was salty because of it. However, that didn't bother me. The broth, however, seemed kind of lifeless. After I added 8 oz. of tomato sauce, we really like the soup! I'll make this again, but I'll definitely add the tomato sauce.

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Kathy S.

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Reviewed: Nov. 29, 2005

Made this using the leftover bone from our Thanksgiving ham. I followed other's recommendations and added frozen vegetables and chopped up some of the leftover ham and added that as well. I also added a couple of dashes of hot sauce. Very tasty...even better the next day.

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Kathryn

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