Ham Bone Soup Recipe

Turn a leftover ham bone into my flavorful Ham Bone Soup recipe, made from scratch with tender vegetables and rich, savory broth

Prep Time 10

Cook Time 3 30

Total Time 3 40

Servings servings

Place ham bone in a large pot and cover with water. Bring to a boil. Lower heat to a simmer, cover and cook for 1 ½ to 2 hours.
1 meaty bone leftover from a large ham
Remove the bone from the stock. Cut ham off the bone and return the ham to the pot with the stock.
Dice the onion and celery and add them to the pot along with the diced tomatoes, lima beans, potatoes and corn. Add salt and pepper to taste.
1 large onion, 2 ribs celery, 29 ounces canned diced tomatoes, 1 pound frozen baby lima beans, 2 potatoes, 2 cups frozen whole kernel corn, salt and pepper
Bring to a boil then reduce heat to a simmer. Cover and cook for approximately 1 hour or until vegetables are tender.

Store completely cooled soup in an airtight container in the fridge for 3-4 days.
To freeze, transfer to freezer-safe containers and keep frozen for up to three months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
To make this recipe in a crockpot -- Cook the ham broth first (water and ham bone) on low for about 8 hours. Remove the ham bone and add the remaining ingredients (including any ham that can be removed from the bone). Cook on high for about 2 hours.