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Easter Ham Bone Soup

Easter Ham Bone Soup

Jennifer W

"Great way to use the Easter ham bone."
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Ingredients

10 h 15 m servings 147 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 147 kcal
  • 7%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 25.2g
  • 8%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 37 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. 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.
  2. 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.
  3. Bring broth to a boil; add potatoes, cabbage, celery, and reserved ham. Continue to simmer until potatoes are tender, about 45 minutes.
  4. Whisk 1/2 cup water and flour in a bowl; whisk into potato-ham soup until thickened. Add light cream; stir.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 12
  1. 13 Ratings

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Most helpful positive review

Awesome. I want to make another ham just so I can have the bone. I made it one day though. Putting the broth in the fridge for a few hours allowed it to cool enough to skim the fat. I also used ...

Most helpful critical review

I made with my Easter lamb bone! add salt and pepper to taste

Most helpful
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Least positive
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Awesome. I want to make another ham just so I can have the bone. I made it one day though. Putting the broth in the fridge for a few hours allowed it to cool enough to skim the fat. I also used ...

Excellent! My family absolutely loved it and it's the new demand after each holiday! This recipe makes quite a large batch, so sent some home with everyone! Thanks for the delicious recipe!

This soup came out incredibly delicious. I had a ham bone that I was saving in my freezer and it worked quite well with this recipe. I did swap the celery with asparagus. I also used an immersi...

this was incredibly good I've made many ham soups but this is one was best thus far!! I followed recipe completely the only thing I added was corn and that made it more of a chowder but boy it...

So good! I think I will also try it with asparagus or green beans instead of the celery or in addition to!

We loved this recipe. The only change we made was to use leftover ham instead of the meat off the bone because the meat on the bone was much too fatty for us. This isn't your normal ham bone s...

So good! I also added fresh French bread croutons. Just got a new ceramic coated Dutch oven. Perfect for this recipe!

This turned out really good! I had to make a couple subtitutions based on what I had on hand...I used 1/2 cup chopped sweet onion, since I didn't have the green onions. I also used 2% milk ins...

I made with my Easter lamb bone! add salt and pepper to taste

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