Don’t throw away the ham bone after your Easter dinner! Keep the bone (with a little bit of ham still on it) to make this amazing, filling Ham Bone Soup!
I don’t know what it is about soup, but that’s been all I’ve wanted to make lately. I could blame it on the cold, but the truth is that this has been going on for at least a year.
This Ham Bone Soup recipe that I got from Pip and Ebby hit the spot. I’ve tried several of their recipes, and always been happy with them!
Cooking the ham bone in the soup allows for you to get some delicious bone broth, which is more flavorful and healthy. This is especially true when the bones are cooked low and slow, and using your slow cooker definitely makes that happen.
Bone broth is full of collagen and many minerals, so it’s great for you.
I’m not a fan of kidney beans, so I changed them out for black beans, which are my favorite. I also swapped out bouillon cubes for some chicken broth, since my family steers clear of MSG.
This ham bone soup was loved by my entire family. The kids ate seconds, and we all enjoyed it for leftovers the next day for lunch!
- 1 Ham bone
- 1 large Onion, diced
- 2 Potatoes, peeled and chopped
- 4 Carrots, peeled and chopped
- 1 15 oz. Can corn
- 1 15 oz. Can black beans, drained and rinsed
- 1 14.5 oz. Can Diced Tomatoes
- 2 14.5 oz. Cans Chicken Broth
- 2 Cups Water
- Put all of the ingredients into your slow cooker.
- Cook on low for 8 hours, or high for 5 hours.
- Remove meat from bone, and stir into soup. Throw away the bone.
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Serving Size:10 Servings
Amount Per Serving: Calories: 157 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 10mg Sodium: 618mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 7g Sugar: 5g Sugar Alcohols: 0g Protein: 10g
If you love this soup recipe, you’ll want to try our other favorite soups!