Jump to Recipe | Print Recipe
close up image of a tablespoon of ham bone vegetable soup
Crock Pot Ham Bone Vegetable Soup
Don’t toss that ham bone. Follow these easy step by step photo instructions for some great crock pot ham bone vegetable soup.
close up image of a tablespoon of ham bone vegetable soup
Crock Pot Ham Bone Vegetable Soup
Don’t toss that ham bone. Follow these easy step by step photo instructions for some great crock pot ham bone vegetable soup.
  • CourseSoup
  • CuisineAmerican
  • KeywordCrock Pot Soup, Ham Bone Soup
Servings Prep Time
8servings 10minutes
Cook Time
480minutes
Servings Prep Time
8servings 10minutes
Cook Time
480minutes
Ingredients
  • 1 ham bone with meat
  • 2 carrots diced
  • 2stalks celery chopped
  • 1 onionmedium chopped
  • 2 potatoesmedium russet cubed
  • 14oz diced tomatoes
  • 48oz wateror low-sodium chicken broth
  • 14oz light kidney beansdrained and rinsed
  • 1teaspoon black pepper
  • 1/2teaspoon garlic powder
  • 1/4teaspoon crushed red pepper optional
Instructions
  1. 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.
  2. Chop two peeled potatoes, two peeled carrots, a medium onion and two stalks of celery. Fell free to vary the veggies.
  3. Rinse one can of beans. I used light kidney but did not have low sodium that would be preferred.
  4. In a large crock pot combine 6 cups water, 15 oz can diced tomatoes, 1 teaspoon pepper, 1/2 teaspoon garlic powder, and optional 1/4 teaspoon red pepper flakes. Add the rinsed beans and the veggies. You may use low sodium chicken broth if you prefer.
  5. Add the ham bone and cook for 8 hours on low. With 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.
  6. You may now serve or refrigerate overnight and scrape off any solidified fat.
Recipe Notes

Pro Tips:

  1. Your ham bone should have some meat on it. You may add other ham if you think you need to.
  2. Rinse and scrap very well to remove as much sugar as possible if you have a sugary coating. Also, remove fat that is easy to remove but don’t obsess over the fat.
  3. Use all low sodium products and do not add salt unless you are sure you need it.
  4. I now use water for this recipe instead of chicken broth. You may use low sodium chicken broth or add some bouillon cubes when stripping the ham bone if you think it is needed.
  5. You may serve hot out of the pot or refrigerate overnight and scrape off any solidified fat.

Nutritional information on this recipe is very dependent on the ham and fat. So you have my best guess.