Beckys Southern Ham Bone Vegetable Soup Recipes

Steps:

• Heat oil and add onion, carrot, and bell pepper.
• Saute until soft and beginning to colour.
• Add ham bone, peppercorns, bay leaf and stock or water.
• Cover bring to a boil.
• Simmer one hour.
• Skim off foam.
• Add potatoes, cabbage, tomatoes, partially cover.
• Cook on simmer for one hour.
• Add herbs and sauce and simmer 15 minutes.
• Add the parsley last, and serve immediately.

Steps:

• Place ham hocks, carrots, celery, onion and water in a Dutch oven or soup kettle; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat starts to all off the bones. , Add potatoes and vegetables; bring to a boil oil. Reduce heat; cover and simmer for 1 hour. Remove hocks; allow to cool. Remove meat from bones and cut into bite-size pieces; discard bones. Return meat to kettle. Stir in bean and bacon soup and pepper; heat through.

Steps:

• Melt bacon grease in a large skillet over medium-high heat. Cook and stir onion, carrots, celery, and garlic in hot bacon grease until vegetables are slightly tender and fragrant, about 5 minutes. Stir potatoes into onion mixture; cook and stir until golden, about 10 minutes.
• Stir hot water and chicken bouillon together in a slow cooker until bouillon is dissolved; add onion mixture, ham bone, diced tomatoes, corn, tomato sauce, black pepper, and salt.
• Cook soup in the slow cooker set to Low for 4 to 6 hours. Remove ham bone from soup and let rest until cool enough to handle. Remove meat from ham bone and stir meat into soup.

Steps:

• Place bean mix into a large bowl and cover with several inches of water; soak for at least 24 hours. Drain completely.
• Bring chicken stock to a boil in a pot large enough to hold the beans and, eventually, the ham bone. Add the soaked beans; reduce heat and simmer until tender, about 1 hour.
• Bring stock and beans back to a boil. Add ham bone, onion, carrots, celery, garlic, and bay leaves. Reduce heat to low and simmer until vegetables are soft, about 1 hour. Add chopped ham, liquid smoke, and mustard powder. Stir and let simmer until flavors blend, about 30 minutes more.
• Remove ham bone from the soup. Season with salt and pepper.

Steps:

• Coarsely chop ham; reserve bone. In 6-quart Dutch oven, heat oil over medium-high heat. Cook chopped ham in oil 6 to 8 minutes, stirring occasionally, until browned.
• Add white onion, green onions, carrots, celery, soup base and pepper. Cook 5 minutes, stirring frequently, until onion is tender.
• Stir in reserved ham bone, the navy beans, cannellini beans, black-eyed peas and potatoes. Add enough water to cover. Heat to boiling; reduce heat to low. Cover; cook 45 minutes, stirring occasionally. Remove and discard ham bone. Stir in spinach just before serving.

Steps:

• Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large microwavable bowl, mix broccoli, soups, 1 cup milk and the ham. Microwave on High 5 minutes, stirring after 3 minutes. Pour into baking dish.
• In medium bowl, stir Bisquick® mix and 1 1/2 cups milk until blended. Pour evenly over soup mixture.
• Bake uncovered 25 to 30 minutes or until light golden brown. Let stand 5 minutes before serving.