Smoky ham flavor in a slow cooker simple vegetable soup. Don’t toss the ham bone. We occasionally have a ham bone, not a real common occurrence when you’re cooking for two, but it does happen. So what to do with a ham bone from that holiday spiral cut ham? You can toss it or make soup.
Inspired by an allrecipes.com recipe called Ham Bone Soup I read all 200 plus comment for helpful hints. There are often useful things in the comments and should be read if you’re doing a recipe.
I’m at a low 4 or high 3 but my wife, the ham person, really liked it.
Notes: Like many hams, ours had a sugary coat. This needs to be reduced as much as reasonably possible. Just a really good rinse should usually do. The sugary taste is not needed in the soup and I think would be “weird.”
The salt could easily get out of hand here. Do not add any, use low sodium broth and rinse the beans.
Lastly, there is a lot of fat in a ham. If this is a concern (and it should be), refrigerate overnight and scrap the disgusting stuff off. I still had a bowl the first day right out of the pot, and it was very good.
This is more than enough ham on this bone.
Rinse the ham under running water to remove as much of any sugary coating as possible. Also, this is a good time to remove any fat the is easily removed.
Chop two peeled potatoes, two peeled carrots, a medium onion and two stalks of celery. Fell free to vary the veggies.
Rinse one can of beans. I used light kidney but did not have low sodium that would be preferred.
In a large crock pot combine 48 oz of low sodium chicken broth, 15 oz can diced tomatoes, 1 t pepper, 1/2 t garlic powder, and optional 1/4 t red pepper flakes. Add the rinsed beans and the veggies.
Add the ham bone and cook for 8 hours on low.
With about one hour left in the cooking, remove the bone and strip of meat.
Return the meat to the slow cooker.
Finish the 8-hour total cooking. You may now serve or refrigerate overnight and scrape off any solidified fat.
July 3, 2016