Easter has come and gone and many of us are left with a hambone in our fridge! Our family always uses hambones, turkey or chicken carcus to make a soup and this one is delicious!

With being quarantined right now, we are being really diligent on our food consummation and getting creative with recipes as to try to limit our trips to the grocery store. We had a nice big ham for Easter Sunday and knew we would use the bone and leftovers to make a soup after.

Looking around in our pantry, we found some other staple ingredients to make a delicious hambone bean soup! We added in Bob’s Red Mill 13 Bean Soup Mix which made it super hearty. If you don’t those, don’t worry! You can use any dried or canned bean in this recipe. If it is canned though, put the beans in the last 30 minute of cooking so they don’t get too soft. Use what you have on hand and make adjustments as needed.

The hambone has so much flavor to it, it would be a shame to waste! Throw in it a pot with some other delicious flavors and broth to create a wonderful soup perfect to keep during the week.

Ham Bone Bean Soup

Course Soup
Keyword beans, ham, ham bone, soup
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 8 servings
Author Melissa Crowe

Ingredients

  • 1 TBSP olive oil
  • 1 medium yellow onion peeled and diced
  • 4 large carrots peeled and diced
  • 1 ham bone
  • 3 cups dried bean soup mix
  • 4 cups chicken stock
  • 4 cups water
  • 1 15oz can crushed tomatoes
  • 2 fresh bay leaves (or dried)
  • 1 TBSP garlic powder
  • 2 tsp italian seasoning
  • 1 tsp freshly ground black pepper
  • 2 cups ham diced
  • 1/3 cup heavy cream

Instructions

  1. In a large dutch oven pot, add in the olive oil, onion and carrot and cook over medium heat for about 10 minutes until carrots are soft and onions are tender.

  2. Add in the ham bone, dried beans, chicken stock, water, crushed tomatoes, bay leaves and all dried spices. Bring the pot to a boil then reduce to simmer and cover and cook for 2 hours, stirring occasionally.

  3. After two hours, check the beans. They may need another 30 minutes until tender. Once beans are tender, add in the diced ham and heavy cream and cook for another 20 minutes until heated through.

  4. Serve warm and enjoy!

Recipe Notes

Recipe adapted from Dinner at the Zoo. 

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