Ham Bone Soup

Ham Bone Soup

Do you have a ham bone left from that delicious Easter ham dinner? Don't throw all that goodness away. Cut off the good pretty pieces of meat and save them for another meal. Use the ham bone for this delicious soup. And if you don't want to eat it now or if the recipe makes more than you want to eat now, put all or some of it in the freezer. It will last for about 6 months in your freezer if you protect it from freezer burn! Make it and cool it completely, then put it in freezer bags or plastic bowls. This is a great freezer meal recipe!

Start with the beans. You could use pretty much any kind of bean but my favorite is a wonderful mixture. Use up the ends of the assorted beans in your cupboard, or buy a bag of mixed beans, or go to a store that sells bulk beans (which is what I did. I went to Winco and bought a little of lots of different kinds of beans. So pretty.) Put the beans in a large pan with some more of that good creole seasoning. Soak them overnight, or boil them on the stove top for about 10 minutes. Turn off the heat and let them sit for about an hour. Then turn the heat back on and simmer on the stove top until they are tender. 

Put the ham bone in a stock pot or in a slow cooker with about 2 quarts of chicken broth.

Add chopped celery, onions, carrots and potatoes.

Add some minced garlic. You could mince fresh garlic cloves or use the kind that comes in a jar, already minced. I love this stuff. Very inexpensive. Very convenient. Just as good as the fresh stuff. But much more convenient.

Add pepper and some good creole seasoning. I use Chef Paul Prudhommes "Magic." This will, of course, depend on the brands of creole seasoning available in your grocery stores. Get what you like. Or take a chance and buy a brand you trust. Add some sugar and a little dry mustard.

Cook all this together in a slow cooker on High for about 4 or 5 hours or on Low for about 6 to 8 hours. Or simmer it in a stock pot with a lid on the stove top for several hours. Be sure to watch the water and add more if the liquid cooks down.

Carefully take the bone out of the pot. It will probably fall apart into pieces. Be sure to catch all the pieces. Cool it enough to handle. Separate all the meat bits for the fat and gristle and bone. Put the meat bits back into the pot.

When the beans are almost soft, drain them and add them to the pot. Continue cooking until the beans are all soft. Add canned diced tomatoes and frozen corn. Cook about 40 minutes longer. Add more water if the soup gets too thick. Taste and add salt and pepper as you desire.

Serve with some really great corn bread and butter.

Do you need a really great corn bread recipe? Go here.

Ham Bone Soup

1 1/2 cups assorted beans

3 quarts water

2 tablespoons creole seasoning

1 meaty ham bone

2 quarts chicken broth

2 or 3 carrots, sliced

2 or 3 medium potatoes, cubed

1 medium onion, chopped

2 teaspoons minced garlic

2 or 3 stalks celery, sliced or chopped

1 tablespoon creole seasoning

1/2 teaspoon pepper

3 tablespoons sugar

1 tablespoon brown sugar

1/2 teaspoon dry mustard

1 1/2 cups frozen corn

2 (14.5-ounce) cans diced tomatoes

Put beans in water with creole seasoning and soak overnight, or bring to a boil for 10 minutes. Turn off heat and let soak for an hour. Then simmer beans for several hours until tender.

Put ham bone in a slow cooker or in a stock pot with chicken broth. Add carrots, potatoes, onions, celery, creole seasoning, pepper, sugar, brown sugar, and dry mustard. In slow cooker cook on High for 4 or 5 hours, or on Low for 6 to 8 hours. Or simmer for several hours in a stock pot on the stove top. Watch liquid carefully and add more if it gets too thick.

Carefully take the bone out of the pot. It will probably fall apart into pieces. Be sure to catch all the pieces. Cool it enough to handle. Separate all the meat bits for the fat and gristle and bone. Put the meat bits back into the pot.

When beans are almost soft, drain and add to the pot. Cook for another hour or until all the beans are soft. When the beans are completely soft, add the tomatoes and corn. Simmer for another 30 to 40 minutes. Be sure to add the tomatoes AFTER the beans are completely soft since beans will not get any softer after the tomatoes are added.

So delicious. It is so good served with really great corn bread. My favorite is Sweet Corn Bread because the slight sweetness of the corn bread pairs so perfectly with the salty soup. Mmmm....

AND....if you are looking for more freezer meal recipes...go HERE.