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The Hood Magazine

Hearty Ham Bone Soup

Jan 15, 2015 08:22PM ● By Hood Magazine

Photo courtesy of CommonGround


For the Stock

  • Leftover Ham Bone
  • Water

For the Soup

  • Ham Stock
  • 2 Bay Leaves
  • 1 (14.5 oz) Can Diced Tomatoes
  • 2 (14.5 oz) Cans Cannellini Beans
  • 1 Onion, Chopped
  • 1 c Celery, Chopped
  • 1 c Carrots, Sliced
  • 2 c Potatoes, Peeled & Cubed
  • 3 Cloves Fresh Garlic
  • 2 tbsp Fresh Thyme
  • Ground Pepper to Taste



For the Stock

Place the ham bone in a large pot, or Dutch Oven. Fill the pot with water until it just covers the ham bone. Bring to a boil and simmer for an hour or more until the meat begins to fall off the bone. Fill your pot with water until it just covers the ham bone. Remove from heat and let cool. Skim the grease/fat off the top.


For the Soup

Heat the pot with ham stock on medium-low. Add bay leaves, diced tomatoes and cannellini beans. Stir in onion, celery, carrots and potatoes. Add garlic, thyme and pepper. Cook until potatoes and celery are well done. Remove bay leaves and serve warm with bread.


If you don’t have a ham bone, you can save time by replacing the ham stock with 48 oz. of Swanson’s Chicken Stock.