Easter Ham Bone Soup

Easter Ham Bone Soup

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Jennifer W 1

"Great way to use the Easter ham bone."
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10 h 15 m servings 147 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • 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.


  • Prep

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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.


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

Awesome soup I will make it again and again! I made a few changes by using rice instead of potatoes and adding carrots and niblet corn. I also omitted the flour.

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 ...

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