Ham Bone Soup

Jan 8th
IMG_9340

 

 

This Ham Bone Soup is so yummy and easy, it all goes right in the crockpot, especially on a cold Arizona evening. I know for those of you that live in a really cold climate, you probably have the violins out for me right now. Honestly though, it is suppose to get down to 25 degrees here this weekend. I don’t remember this cold of a winter here ever! Anyway enough of feeling sorry for me. As you can tell from my last post I had leftover Honey Baked Ham from the Holidays. I decided to try and come up with a recipe with the Ham Bone, that didn’t include peas or beans. My husband Pete hates vegetables except for a few exceptions, like potatoes, corn ,and carrots. So I came up with this comforting recipe. Did you know you can go and just buy a Ham Bone from the Honey Baked Ham Store? Or better yet, buy a whole ham, have it for dinner and leftovers, and my Ham and Cheese Sandwiches. Then, take the Bone and make soup! Let me know what you think. Thanks for reading, Stacey

 

Ham Bone Soup:

1 Ham bone with some meat left on it.

32 oz Chicken Stock

1 container of Knorr Homestyle chicken stock concentrate

2 cups water

1 bay leaf

1-1/2 tsp ground thyme

1 tsp white pepper

3 large potatoes cut into 1 inch chunks

1 onion chopped

3 carrots cut into one inch chunks

1 can cream corn

2 Tbs chopped Italian parsley

2 cups heavy cream

2 Tbs butter

salt to taste, I think I added about 1-1/2 tsp sea salt, but it was pretty salty from the Ham Bone and Chicken Stock, it’s your preference on how much salt you like. The key to any great recipe is tasting as you go.

Put all of the above ingredients except for the cream and butter in a large crockpot and cook on low for 8 hours. Then remove the ham bone and cut all of the extra ham off of it, set aside. If you have an emulsion Blender use it to blend the ingredients just a little, I like it a little bit chunky. If you don’t have an emulsion tool, just use a potato masher until slightly chunky. Add ham, cream, butter and salt to taste. Stir and cook over low heat in crockpot for another 40 minutes or just until heated through. I garnished with homemade croutons that I made with leftover Artisan Bread on my site. Cut into 1 inch pieces and brown in 2 Tbs butter in a saute pan until slightly brown and crispy. Garnish with a little Italian Parsley. Enjoy and stay warm!

Print Friendly