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Creamy Ham Bone Soup

Course: Soup

Ingredients

Ham Stock:

  • 1 Large Ham Bone & Trimmings
  • 2 Carrots Sliced
  • 2 Stalks Celery Sliced
  • 1 Onion Chopped
  • 2 Cloves Garlic Smashed
  • 1 Handful Parsley Including Stems
  • 3 Sprigs Thyme or 1/2 Teaspoon Dry Thyme
  • 2 Sprigs Winter Savory Optional
  • 1/2 Teaspoon Peppercorns
  • Water to Cover

Ham Bone Soup:

  • 2 Tablespoons Butter or Olive Oil
  • 1 Onion Chopped
  • 3 Stalks Celery Sliced
  • 4 Cloves Garlic Minced
  • 2 Quarts Ham Stock
  • 1/2 Pound Dry Navy Beans Soaked Overnight
  • Additional Diced Ham If Needed
  • 2 Large Carrots Chopped
  • 1 15-Ounce Can Corn Drained
  • 2 Cups Milk or Half & Half
  • 2 Teaspoons Vegeta, Bouillon, or Salt to Taste
  • Pepper To Taste
  • Flour & Water Mixture For Thickening
  • 2 Ounces Baby Spinach

Instructions

Ham Stock:

  • Combine all ingredients in a large stock pot. Bring water to a boil and then reduce to simmer for 3 to 4 hours or until broth is developed to your liking.
  • Strain out solids, reserving ham to add back to soup later.

Crispy Ham (optional):

  • Melt 1 Tablespoon of butter in a frying pan and add half of the reserved ham to the pan.
  • Cook until crispy. Set aside.

Ham Bone Soup:

  • In a large stock pot, heat butter or olive oil over medium heat. Sauté onion and celery until tender.
  • Add garlic and sauté 1 minute more until fragrant.
  • Add ham stock and navy beans and bring to a boil. Reduce heat to low and simmer for about an hour or until navy beans are cooked through.
  • Add back ham from making ham stock (but not the crispy ham.) If there was not a lot of ham on the ham bone, you may wish to add additional diced ham. Also add in the carrots and corn. Simmer until carrots are tender.
  • Add milk, Vegeta and pepper. Taste and add additional seasoning if necessary. Note: if you don't have Vegeta, you can substitute vegetable or chicken bouillon. If you have neither, then use salt to taste.
  • Thicken soup with a flour and water mixture to your liking.
  • Lastly, add baby spinach and cook until leaves are just wilted.
  • Serve soup topped with crispy ham.