Tony Diramios Official Ham Bone Soup Recipes

Steps:

• 1. In a large pot place ham bone and water. Bring to boil then reduce heat for about 15-20 minutes.
• 2. Then stir in chicken broth.
• 3. Add chopped onion, celery, and carrots.
• 4. Add escarole, beans, and diced tomatoes.
• 5. Season to taste with salt, pepper, garlic powder, and oregano or Italian seasoning.
• 6. Bring to a boil then cover pot and simmer for 2 hours.
• 7. Serve with grated Romano cheese.

Steps:

• Cover ham bone in water and simmer for about an hour.
• Add onion and bay leaves. Simmer until onions are tender.
• Add potatoes, garlic, ham and beans. Simmer until ham falls off bone.
• Remove ham from ham bone. Add ham to soup and discard bone.
• Add butter, milk and pepper. Simmer until heated thoroughly.
• Add cornstarch or instant potato flakes to thicken.

Steps:

• Heat a large pot over medium­high heat. Add the bacon and cook.
• until crisp, 5 to 7 minutes; remove with a slotted spoon to a paper.
• towel­lined plate.
• 1.
• Add the carrots, celery and onion to the pot. Stir until softened,.
• about 5 minutes. Add the garlic and cook 1 minute. Drop in the.
• ham bone and bay leaf. Cover with 8 cups water and 2 teaspoons.
• salt. Bring to a boil over high heat; reduce heat to medium­low and.
• simmer for 20 minutes. Stir in the cabbage and simmer 30.
• minutes. Add the beans and simmer 15 minutes. Stir in the kale.
• and simmer until soft, but vibrantly green, about 15 minutes.
• Season with the remaining 1/2 teaspoon salt (or more to taste).
• Add lots of pepper and a dash of hot sauce or vinegar. Serve with.
• crumbled bacon on top.

Steps:

• The day before you want to make the soup. put the beans in a large bowl and add cold water to cover by several inches. Soak overnight (or at least 8 hours) in the refrigerator.
• Drain the beans and rinse. Heat the olive oil in a large Dutch oven over medium heat. Add the carrots, celery and leeks and season with 1 teaspoon of salt. Cook and stir until the vegetables are softened, about 5 minutes.
• Add the tomato paste and thyme and stir to coat the vegetables. Let the tomato paste toast for 1 minute, stirring, then add the bay leaves and 12 cups of water. Add the beans and nestle the ham bone in. Bring to a simmer and cook, uncovered, until the beans are almost tender, 45 minutes to 1 hour.
• Add the escarole, another 2 cups of water and 1 teaspoon salt. Return the soup to a simmer and cook until thickened and the beans and escarole are very tender, 20 to 30 minutes.
• Remove the bay leaves and ham bone from the soup and let cool until you can handle the bone. Shred any useable meat left on the bone and stir back into the soup. Season with salt and pepper before serving.

Steps:

• Fill a large soup pot with enough water to cover the ham bone, but don't add the bone yet. Bring to a boil.
• When boiling, add bouillon cubes and salt. Crush bouillon with a spoon until dissolved, then add ham bone, potatoes, onions, kidney beans, turmeric, and cloves. Stir to blend spices and return to a boil.
• Lower to medium-low heat and simmer until ham is hot and potatoes are easily pierced by a fork, about 1 hour.
• Remove ham bone. Shred meat and discard bone. Return meat to the soup, and serve.

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:

• Place the ham bone, onion, tomatoes, kidney beans, potatoes, and green pepper into a 3 quart or larger slow cooker. Dissolve the bouillon cubes in water, and pour into the slow cooker.
• Cover, and cook on High until warm. Reduce heat to Low, and continue to cook for 5 to 6 hours.

Steps:

• In a large skillet or sauce pan sauté white onions in olive oil.
• Crush plum tomatoes in you hand and then add to skillet with white onions.
• Add crushed tomatoes and seasoning to skillet and cook covered at medium high heat for 30 minutes. Reduce heat and simmer on low for 2-1/2 hours; stirring occasionally.
• If you remove lid and let steam escape the sauce will thicken. Some people like it thicker.
• The sauce will get hotter (spicier) the longer you let simmer.
• The trick to hotter sauce is to add the desired crushed red pepper at the beginning.

Steps:

• Combine 8 cups water and bouillon cubes in a slow cooker; stir until bouillon is dissolved. Add tomatoes, beans, ham bone, potatoes, onion, and leftover ham. Cook on Low until ham is coming off the bone, about 8 hours. Taste and add another cup of water if too salty.
• When the soup is almost done, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• Drain macaroni and add desired amount to the soup.
• Remove ham bone. Shred meat and discard bone. Return meat to the soup, stir to combine, and serve.

Steps:

• Put the ham bone in water to cover, bring to boiling, then reduce the heat to low and simmer 1 hour with, chopped onions, sliced carrots, and diced rutabaga.
• Add the tomatoes, barley, beans, and cabbage.
• Add the bouillon, pepper and sugar.
• Cook until the meat falls off the bone.
• Remove the ham bone cut the ham in little pieces and put back in the soup. Enjoy!