If you’re staring at a leftover ham bone and wondering what to do with it, this Easy Leftover Ham Bone Soup Recipe is your answer. It transforms humble ingredients into a warm, satisfying meal that’s perfect for any time of the year. Packed with flavor and simple to prepare, this soup makes great use of every last bit of your ham. Get ready to enjoy a comforting bowl of goodness with minimal effort.
Steps
- Heat olive oil in a large pot over medium-high heat. Sauté chopped onions, parsnips or carrots, and celery for about 7 to 8 minutes. Stir in minced garlic and cook for another minute.
- Place the ham bone or shank into the pot, followed by chicken stock, bay leaves, and thyme. Bring the mixture to a boil, then reduce the heat to a simmer, cover, and let it cook for 45 minutes.
- Add peeled and cubed Russet potatoes to the pot. Continue simmering for an additional 15 minutes until the potatoes are tender.
- Remove the ham bone or shank from the pot. Purée half of the soup to thicken it while keeping some potato chunks intact for texture.
- If using a ham shank, remove the meat, chop it into cubes, and return it to the soup along with ground black pepper.
- Stir in the whipping cream and taste the soup. Adjust the seasoning with salt and pepper as needed.
Ingredients
- 2 tablespoons of extra virgin olive oil
- 1 1/2 cups of chopped onion
- 3/4 cup of chopped parsnips or carrots
- 3/4 cup of chopped celery
- 1 clove of garlic, minced
- 1 meaty ham bone or a meaty ham shank
- 6 cups of low-sodium chicken stock
- 2 bay leaves
- 2 sprigs of thyme
- 2 pounds of Russet potatoes, peeled and cut into 3/4-inch cubes
- 1 1/2 cups of cubed ham (3/4-inch dice if using a ham bone)
- 1/2 teaspoon of ground pepper
- 1/4 cup of whipping cream
- Salt to taste
Nutritional Values
Calories: 2094 | Fat: 66g | Saturated Fat: 24g | Cholesterol: 240mg | Sodium: 5604mg | Carbohydrates: 270g | Dietary Fiber: 30g | Sugars: 42g | Protein: 108g | Vitamin C: 126mg | Calcium: 522mg | Iron: 18mg | Potassium: 8556mg
FAQ
- Can I use a ham hock instead of a ham shank or bone?
- Yes, you can use a ham hock, but keep in mind that they are usually less meaty than shanks. You might need to add extra ham if you go with this option.
- What type of potatoes work best for this soup?
- Russet potatoes are recommended as they become soft and creamy, thickening the soup. If you prefer firmer potatoes, you can substitute with red-skinned potatoes or Yukon golds.
- Can I make this soup without chicken stock?
- Yes, you can make the soup using only the broth from a ham bone. Just cover the bone with water, bring it to a simmer, and cook for an hour before starting the rest of the recipe. Alternatively, you can use a slow cooker overnight to prepare a ham stock.
- How should I adjust the salt in the soup?
- Taste the soup before adding salt, as ham is already quite salty. If it tastes bland, gradually add salt until it’s flavorful. If the soup is too salty, balance it by adding more potatoes.
- What should I do with the ham after cooking?
- If using a ham shank, remove it from the soup once cooked, chop the meat into cubes, and return it to the pot. If using a ham bone, add pre-chopped ham at the end of cooking.
Tips
- Choose the Right Potatoes: For a creamy texture, use Russet potatoes as they soften and thicken the soup. If you prefer firmer potato chunks, opt for red-skinned or Yukon gold potatoes.
- Utilize Leftover Ham or Shank: This soup can be made with either a leftover ham bone or a meaty ham shank. If using a ham bone, add the chopped ham towards the end of cooking. With a ham shank, remove it after cooking, chop the meat, and return it to the soup.
- Save Time with Chicken Stock: To expedite the process, use chicken stock along with the natural broth from the ham bone or shank. This method saves about an hour and usually requires less added salt.
- Adjust Salt Carefully: Since ham is naturally salty, ensure you taste the soup and adjust the salt levels accordingly. If it’s too salty, add more potatoes to balance the flavor.
Equipment
- Large, thick-bottomed pot or Dutch oven
- Immersion blender (for puréeing half the soup)
