Hambone soup is a light, delicious and nutritious soup that uses up holiday leftover ham and veggies. Naturally cured ham, fresh vegetables and white kidney beans combine with chicken stock and fresh spices for a fragrant, tasty meal. This is a High-Fiber, Low-Fat, Dairy-Free, Gluten-Free meal. Add some homemade rolls for cozy winter comfort food.
Our family Christmas party happened the day after Christmas this year. As often happens, we had way too much food, mostly goodies, and all the leftovers are sitting around my counters calling me. My stomach feels leaden from all the delicious heavy, richness I have overindulged in this week! A light healthy soup sounds heavenly today. So I’m making one!
My mom brought us a lovely spiral cut ham with the bone in for our meat entrée. She bought a naturally cured ham with no preservatives or nitrates, from local Hempler family farms. We loved it! The hambone sat buried in slices of honey flavored ham bits and slices until today. Now I’m ready to make hambone soup!
Our greenhouse tomatoes are sitting around our counters so into the stock pot they go! Some of them are still green but they will be lovely in the soup.
Dave pulled all of the tomato and pepper plants out in the greenhouse so he could work on the raised beds. He’s installing a watering system! I’ll post about that soon. In the meantime, my counters have peppers that need using so some of them are making hambone soup.
Recipe notes on Hambone soup:
The Rotel tomatoes and fresh peppers add a bit of spicy zing to the otherwise very tame soup ingredients. Let your imagination go and try a bit of your favorite spices in this soup. Smoked paprika or sweet mesquite may also work very well with the ham! Cajun? Indian curry? Getting dangerous at this point. I played it safe today and stayed with a soup I knew would be reliably delicious. Hambone soup has to compete with a lot of other great food this week at our house.
Fresh spices add needed flavor. Thyme and bay leaves both compliment the hambone flavor in this soup. If you don’t have fresh; just put in dried!
Add some frozen organic corn, Rotel tomatoes and a can of stewed Italian flavored tomatoes. Now simmer until the meat falls off the bone. My soup is coming alive! About an hour before the soup is done I removed the bone(dogs were very happy to take it outside); added in three diced, medium russet potatoes and two cans of white kidney beans. I simmered it another hour. While the soup simmered I made homemade dinner rolls.
A perfect finishing touch to a light meal. Very welcome after so much heavy food this week!
Fat: 1 g
Carbs: 37 g
Hambone soup is a light, delicious and nutritious soup that uses up holiday leftover ham and veggies. Naturally cured ham, fresh vegetables and white kidney beans combine with chicken stock and fresh spices for a fragrant, tasty meal. This is a High-Fiber, Low-Fat, Dairy-Free, Gluten-Free meal
- One meaty hambone
- 3 medium carrots-peeled and diced
- 2 fresh diced mild peppers
- I onion diced
- 3 cloves garlic minced
- 2 to 3 Cups fresh tomatoes chopped small, ( may be green)
- 1 can Italian stewed tomatoes
- 1 can Rotel tomatoes
- 2 cans beans, I used white kidney beans
- 2 12 oz. cans chicken broth
- 3 russet potatoes chopped small
- Several sprigs of fresh thyme
- 3 bay leaves
- Salt and pepper to taste
- Place hambone in a large stock pot or crock pot. Add the chicken broth, rotel tomatoes, Italian tomatoes, and veggies except the potatoes and white kidney beans.
- Add the thyme and bay leaves.
- Simmer on low for 2 to 3 hours until the meat falls of the bone.
- Remove the bone and chop up the larger meat chunks into the soup to bite sized pieces.
- Remove hard fat or gristle as desired.
- Add the potatoes and kidney beans and simmer another hour.
Serve with crusty rolls or artisan bread
Amount Per Serving: Calories: 184