Harvest Vegetable Ham Bone Soup
- 1 or 2 ham bones, with some meat attached
- 1 large onion chopped
- 3 to 4 cups chopped vegetables: peppers carrots, cabbage, kale, spinach, tomatoes, corn, peas, etc.
- 1 to 2 cups cooked beans* white, red, garbanzo beans, etc.
- 1 tablespoon minced garlic
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 1 tablespoon fresh chopped basil (or 1 teaspoon dried)
- 1 teaspoon 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).
- For Stove Top: 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 with 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:
- Crockpot: Add the remaining ingredients and cook in Crockpot for another 3-4 hours on Low (2 hours High).
- Stove Top: Bring to boil, then simmer for about 1 hour until the vegetables are tender.***
- For 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.
Other hearty soups you may like:
The Best Sausage and Lentil Stew (with a secret seasoning)
Cauliflower Cheese Soup (ready in 30 minutes)
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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