BONNIE'S HAMBONE DINNER
Bonnie's Hambone Dinner is a huge favorite in this house. It is made from leftover spiral ham on the bone, slow simmered to enhance the flavors, and paired with tender garden vegetables. This is a one-pot meal, simply delicious, and very easy to prepare. Best of all, this recipe is actually two meals in one! The rich and...
Provided by BonniE !
Categories Pork
Time 2h45m
Number Of Ingredients 10
Steps:
- 1. PREPARE HAMBONE: Use a leftover spiral hambone with meat. Trim any excess fat and discard it. Place the hambone in a extra large pot and cover with about a gallon of water.
- 2. ADDING THE INGREDIENTS:
- 3. Add the onions, garlic, chicken granules, McCormick seasoning, salt and pepper. Bring to a boil and slow simmer for about an hour.
- 4. Add the carrots, simmer for 1/2 hour, then add the potatoes. When the potatoes are just tender, add the green beans and simmer until tender. Avoid adding more seasoning until end of cooking time because flavors blend as it simmers.
- 5. TO SERVE: Using a slotted spoon, ladle potatoes, carrots, onions and green beans and the ham on a dinner plate or in a large bowl. Enjoy! Reserve the broth to be used for Hambone Bean Soup.
BONNIE'S OLD-FASHIONED THICK WHITE BEAN SOUP
This is how I make thick white bean soup for my family from scratch. It is easy to do, delicious, and the thick broth will have them coming back for seconds. Bake up some cornbread, and no one will leave the table hungry. Enjoy! This humble recipe is my own and so is the photo.
Provided by BonniE !
Categories Other Side Dishes
Time 4h20m
Number Of Ingredients 14
Steps:
- 1. Cook the beans with water, covered, in a large soup pot until tender. Use any method you wish. I just rinse the beans, place them in a large heavy pot with the ham bone, bring to a boil and simmer on the lowest setting until tender. (Low heat keeps the beans from falling apart) It takes about 4 hours. Do not add any salt until the beans are tender. Salt can make the beans tough.
- 2. About two hours before the soup is ready, saute the vegetables in the olive oil until tender, adding the garlic the last two minutes. Add the tomatoes, and the sauteed vegetables to the soup. Add the thyme, black pepper, and chicken granules and the chopped ham.
- 3. Peel the 2 large russet potatoes, diced small, and place in a small sauce pan. Ladle enough liquid from the beans to just cover the potatoes. Bring to a boil and simmer on low until they are done enough to mash. Mash the potatoes by hand until almost smooth, and then dump the mixture in the soup to thicken it. Stir, continue to simmer the soup, covered on very low heat. Adjust seasoning to your taste and serve. Enjoy!
WHITE BEAN AND HAM BONE SOUP
What to do with that leftover Easter ham bone? Try this tasty soup that is created from a ham stock, to use now, or later. Use your favorite dried white beans. My choice is Great Northern.
Provided by Bibi
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 11h45m
Yield 10
Number Of Ingredients 11
Steps:
- Combine ham bone and 4 quarts of water in a large stock pot of Dutch oven at least the night before. Bring to a boil, cover, reduce heat and simmer for 10 to 12 hours.
- In the meantime, place beans in a large pot with water to cover; soak overnight. Drain beans the next day and return to the pot.
- Remove ham bone from the pot and pick off any edible meat. Strain the stock and measure out 3 quarts for the soup. Remaining stock can be frozen.
- Pour 3 quarts of stock over the soaked beans. Add ham, celery, carrots, onion, and garlic. Season with salt and pepper. Bring soup to a boil, then reduce heat to a simmer. Cover, tilting the lid to allow steam to escape, and simmer until beans are tender, 1 1/2 to 2 hours. Add sherry in the last 30 minutes of cooking and season with salt and pepper.
- Ladle soup into bowls and sprinkle with fresh parsley.
Nutrition Facts : Calories 241 calories, Carbohydrate 32.6 g, Cholesterol 15.1 mg, Fat 5.6 g, Fiber 10 g, Protein 15.4 g, SaturatedFat 2 g, Sodium 435.8 mg, Sugar 2.5 g
HEARTY HAM BONE BLACK BEAN SOUP
The best black bean soup! If you are looking for a recipe for a hearty, low-fat soup using a leftover ham bone, this is for you! Key is discarding thick fat from the soup and you must use green chiles. Enjoy!
Provided by kawailani
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 14h1m
Yield 4
Number Of Ingredients 16
Steps:
- Place ham bone in a large slow cooker.
- Heat olive oil in a large saucepan over medium-high heat. Saute celery, onion, and garlic until onion is translucent, about 5 minutes. Pour mixture over the ham bone in the slow cooker.
- Saute carrots, potatoes, and red bell pepper in the same saucepan until coated in oil, about 1 minute. Transfer vegetables to the slow cooker; add water, black beans, vegetable juice, corn, tomatoes, green chiles, cumin, salt, and black pepper. Cover and cook on High until soup is warm, 45 minutes to 1 hour. Reduce heat to Low; continue to cook for 5 to 6 hours.
- Remove ham bone from the soup. Separate meat from the bone and return to the soup; discard the bone. Cover soup and refrigerate, 8 hours to overnight. Discard thick fat on the top of the soup and reheat.
Nutrition Facts : Calories 309.6 calories, Carbohydrate 60.8 g, Fat 2.3 g, Fiber 16.3 g, Protein 13.5 g, SaturatedFat 0.4 g, Sodium 1140.4 mg, Sugar 13.5 g
HAM BONE AND BEAN SOUP
Don't throw away the ham bone -- make bean soup! Plan a little bit ahead and use a ham bone to make this gluten-free soup. With just a few basic ingredients you can create a delicious comforting meal from leftovers.
Provided by Rick Kleinhans (kokodiablo)
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time P1DT3h
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 307.6 calories, Carbohydrate 38.3 g, Cholesterol 17.2 mg, Fat 8.2 g, Fiber 15.5 g, Protein 18.9 g, SaturatedFat 1.6 g, Sodium 1036 mg, Sugar 3.7 g
MOM'S HAM BONE BEAN SOUP
This is the bean soup my mom used to make whenever we'd finished a ham -- using the ham bone makes a wonderful stock for the soup. Enjoy!
Provided by Kmac1805
Categories Clear Soup
Time 3h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Soak beans according to package directions, either overnight, or quick 1 hour soak. Drain and rinse beans.
- Add water, ham bone and broths to beans in stockpot. Cut 1 stalk of celery into 3 pieces and add to beans along with chopped onion and bay leaves. Bring to boil, cover partially, lower heat and simmer 90 minutes, or until beans are tender. Remove bay leaves and celery.
- Add tomatoes, chopped carrots and other two stalks of celery, chopped finely. Remove bone and take off any remaining ham and chop finely. Add additional ham if needed to make 2 cups and add to soup.
- Use a potato masher or immersion blender to blend slightly, thickening the soup with the mashed beans.
- Great served with a dolop of horseradish.
Nutrition Facts : Calories 133.9, Fat 4.5, SaturatedFat 1.6, Cholesterol 21.1, Sodium 289.5, Carbohydrate 13, Fiber 4.9, Sugar 1.9, Protein 10.4
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