hambone soup
Hambone Soup
Prep Time
30 mins
Cook Time
1 d 16 hrs
Total Time
1 d 16 hrs 30 mins
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
Course: easydinner, lunch
Cuisine: American
Servings: 10 servings
Calories: 184 kcal
Author: Diane
  • 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
  1. 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.
  2. Add the thyme and bay leaves.
  3. Simmer on low for 2 to 3 hours until the meat falls of the bone.
  4. Remove the bone and chop up the larger meat chunks into the soup to bite sized pieces.
  5. Remove hard fat or gristle as desired.
  6. Add the potatoes and kidney beans and simmer another hour.
Recipe Notes

Serve with crusty rolls or artisan bread