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Puerto Rican Ham Bone Soup
Shake up your ham and bean soup with this Puerto Rican ham bone soup. You will love this excellent soup.
Prep Time2 hrs
Cook Time1 hr
Total Time3 hrs
Servings: 10 to 12 servings
- 1 ham bone with meat
- 6 cups water enough to cover the bone
- 2 onions large
- 3-4 potatoes
- 3-4 carrots
- 42 oz precooked beans I used 2/3 navy and 1/3 black beans
- 1/2 cup rice not instant or rapid cooking
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Rinse the ham bone under running water if there is a sugary coating. Also if there are large chunks of fat, then trim them some.
Cover the ham most of the way with water. Measure water and increase all other ingredients proportionally. Bring to boil over medium-high heat and then decrease to low and simmer for 60 to 90 minutes.
Peel and chop potatoes and carrots into bite-size pieces. Chop onions.
After ham is cooled a bit, hand clean and shred into bite-size pieces.
Add all ingredients back to broth. Bring to boil with medium-high heat then decrease to simmer for 1-2 hours until potatoes and carrots are done.
Cool in the refrigerator overnight then skim the fat before serving is recommended but not required.
Calories: 417kcal | Carbohydrates: 35g | Protein: 30g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 84mg | Sodium: 1800mg | Potassium: 631mg | Fiber: 10g | Sugar: 3g | Vitamin A: 67% | Vitamin C: 19% | Calcium: 5% | Iron: 14%