Harvest Vegetable Ham Bone Soup
Delicious in-season vegetable ham bone soup is a super easy way to create a healthy and hearty meal using leftover ham, a ham bone, and vegetables you have on hand.
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 10-12 servings
- 1 (or 2) ham bone, with some meat attached
- 1 lg. onion, chopped
- 3-4 cups of vegetables: peppers, carrots, cabbage, kale, spinach, tomatoes, corn, peas, etc.
- 1-2 cups cooked beans* (white, red, garbanzo beans, etc.)
- 1 tablespoon minced garlic
- 1 tablespoon fresh thyme (or 1 tsp. dried)
- 1 tablespoon fresh, chopped basil (or 1 tsp. dried)
- 1 tsp. black pepper
- salt to taste**
- To Make Ham Bone Broth:
- Add ham bone and chopped onion to the bowl of a Crockpot, Instant Pot liner, or stove-top stockpot (it’s okay of the ham bone is frozen). Cover with water (in an Instant Pot don’t fill more than 3/4 full, though – it’s okay if some of the bone/meat is not covered).
- For Crockpot cook for 4-5 hours on Low (2-3 High) or cook on the stove top for 1-2 hours.
- For Instant Pot, Press manual (high pressure) and adjust cook time to 30 minutes. The pressure cooker will take about 15 minutes to come to pressure – (cooking recipes more liquid, the longer it typically takes to come to pressure). When cooking is done, let the cooker naturally release pressure for 15 minutes. Then lay a towel over the knob and turn the seal to quick release the remaining pressure.
- Use a slotted spoon to remove all the bone pieces and large pieces of meat to a cutting board. Chop all the meat, removing from bone if needed, and return to the pot.
- To Make Soup:
- Add the remaining ingredients and cook in Crockpot for another 3-4 hours on Low (2 hours High). If cooking on the stove, bring to boil, then simmer for about 1 hour until the vegetables are tender. Tip: to keep a bright green color, add things like chopped greens or peas in the last half hour of cooking.
- For an Instant Pot: lock the lid to seal. Choose “Manual” for 15 minutes. When the timer goes off, hit Cancel/Keep Warm and let release naturally for 10 minutes. Lay a cloth over the valve and quick release until all the pressure is out.
- Season with salt and serve warm with a crusty bread.
*It’s easiest to use precooked beans for this recipe. You can cook dry beans with the ham bone, but make sure that they are soaked beforehand and drained fully to lessen the gas-producing enzymes. We learned this the hard way as a family!
**Ham is salty, so taste towards the end of cooking to see if more is needed.
Other hearty soups you may like:
The Best Sausage and Lentil Stew (with a secret seasoning)
Cauliflower Cheese Soup (ready in 30 minutes)
Be sure to check out these recipes that use all of the wonderful produce that is available in the fall:
Greek Salmon Sheet Pan Dinner at Simplify Live Love
Cooking Collard Greens at Hearth and Vine
15 Fall Garden to Table Recipes at The Freckled Rose
Ginger Garlic Green Beans at Frugal Family Home
Stuffed Squash Blossom Stir-Fry at Homemade Food Junkie
Note: this recipe was originally published in February of 2010 and has been updated with all new photos, formatting, and printable recipe. Enjoy!
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