ham bone

Whenever I make a ham, I always save the ham bone for this delicious pressure cooker Split Pea Soup with Ham recipe.

Pressure Cooker Split Pea Soup with Ham

dry green split peas

olive oil

carrots

onion

celery

garlic (minced)

water

tbsp Better Than Bouillon

bay leaf

ham (diced)

chives

Rinse peas under cold water.

In a pressure cooker, add oil, onions, carrots, celery and garlic and saute 4-5 minutes. Add ham bone, peas, water, chicken bouillon and bay leaf. Cover and cook high pressure for 15 minutes. Let the pressure release naturally then open, remove the bone and bay leaf and stir, the soup will thicken as it stands.

Saute the ham on a hot skillet if desired and use for garnish on the soup with chives.

To make without a pressure cooker, add 2 more cups water and simmer covered on low for 2 hours.

Cold days of winter call for a soul warming soup. This potato soup is easy to make with russet potatoes and a leftover ham bone. Perfect meal for a cold evening.

Potato and Ham Bone Soup Recipe

Onion

Carrot

Celery

Tablespoons Butter

Ham Bone, meaty

medium Russet Potatoes

Evaporated Milk

Salt and Pepper to taste

Stir and cook until vegetables are tender.

Bring to a boil. Reduce heat and simmer for 1 hour.

Remove ham bone. Set aside. Remove meat when cooled.

Cube the potatoes into about 1 inch pieces.

Add potatoes to pot. Cook about 15 minutes until potatoes are tender.

Remove about half of the potatoes. Set aside.

Use an Immersion Blender to puree potatoes left in the pot.

Add potato pieces and ham meat back to pot. Stir well.

Hi Steve, 
Never met a potato I didn't like!  Great recipe because the items are usually in my pantry.  
I might leave out the milk and put in green cabbage for a change.. 
Made hamburger/veg soup yesterday. Had half can ofProgresso  tomato basil used it with beef broth and frozen mixed veggies, left over pasta it was really good. Great way use up left overs. 
Love you and your recipes. You make me feel happy. 
Marlene (TN Polly).

Steve,
I love this soup but I dont eat it any more on account of diabetes. (Luv me some taters).
Anyway would you recomend cheese biscuits with it?.
Jimmy

Delicious. This was an easy recipe that filled my house with a mouth-watering aroma.  I appreciated the step by step photos, which made it easy for this challenged cook.  Thanks so much!  Easter ham bone made into a pot of yumminess.

This hearty Instant Pot Ham Bone Bean Soup recipe is super quick to make and filled with tender ham, beans and veggies!

Instant Pot Ham Bone Bean Soup Recipe

Ham Bone or Ham Hock (fresh or frozen)

lb. dried Navy Beans

chicken broth

tsp cumin

tsp salt

tsp black pepper

bay leaves

Combine all ingredients into the liner of the pressure cooker and stir. Secure lid on pressure cooker and make sure valve is in the closed position.

Use the Bean/Chili setting for 50 minutes (or HIGH pressure). Let the pressure naturally release when finished cooking for 30 minutes, then carefully release the pressure the rest of the way.

Remove the ham bone from the pressure cooker and shred any meat and return it to the pot. Discard the bones and cartilage along with the two bay leaves.

This hearty soup requires a good afternoon simmer, filling your house with the aromas of all things good and warming. The marrow imbues the broth with a silkiness and richness, and the kale is thrown in for color and health. You might want hot sauce, or not. Either way, a bowl of this is the kind of thing that cures what ails you.

Ham Bone Soup

bacon, thick cut, sliced into 1/2-inch pieces

carrots,

celery stalks,

onion,

garlic cloves, finely chopped

salt, plus additional to taste

cabbage,

beans

Black pepper,

Hot sauce or apple cider vinegar,

Heat a large pot over medium-high heat. Add the bacon and cook until crisp, 5 to 7 minutes; remove with a slotted spoon to a paper towel-lined plate.

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 medium-low 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.

If you happen to have a ham bone leftover from a roasted ham, cover it with water and simmer it with an onion and a bay leaf to make the stock for this rich, meaty soup. But if not, chicken stock works well, too.

Ham and Bean Soup With Collard Greens

extra-virgin olive oil

white onions, finely chopped

celery stalks, finely chopped

jalapeño peppers, finely chopped

green bell pepper, finely chopped

salt,

black pepper

garlic cloves,

ham stock or chicken stock

collard greens, leaves only, thinly sliced (8 cups)

flat-leaf parsley, chopped

apple cider vinegar

Hot sauce (optional)

Sour cream or whole milk Greek yogurt (optional)

In a large pot over medium heat, heat 2 tablespoons oil or bacon fat. Add ham and cook until beginning to brown, 8 to 10 minutes. Use a slotted spoon to transfer ham to a bowl.

Raise heat to medium-high and add remaining 2 tablespoons oil or fat to the pan. Add onion, celery, jalapeño peppers, bell pepper, bay leaf, 1 teaspoon salt and the black pepper; cook until lightly browned, 8 to 10 minutes, stirring frequently. (Add a little water, if necessary, to prevent burning on the bottom of the pot.) Stir in garlic and cook another 2 minutes.

Add stock, beans, collard greens, reserved ham and remaining 1 teaspoon salt. Bring to a boil, then reduce heat, party cover, and simmer for 30 minutes, stirring occasionally. Add parsley, vinegar and more salt to taste. Serve topped with hot sauce and sour cream if you like.

This comforting Ham and Bean Soup (Crock Pot Recipe) is perfect on a cold winter night. Save the ham bone from the holidays and place it in the freezer for later use.

Ham and Bean Soup (Crock Pot Recipe)

onion, chopped

garlic,

carrots, peeled,

little potatoes, diced

peppers,

tomatoes

ham bone or 1-2 smoked ham hocks

ham, diced

dried bean soup mix

thyme

Salt and pepper

Prepare the beans by soaking for at least...

Prepare the beans by soaking for at least 6 hours or overnight. For a fast method rinse the beans well and place in a pot. Cover with three times their volume of water, bring up to a boil, uncovered and then reduce heat to simmer for 2 minutes. Remove from heat and let the beans sit for one hour. 

Place all the ingredients including the prepared beans...

Place all the ingredients including the prepared beans into the crock pot. Stir well to combine.

Cook for 4 hours on high or 8...

Cook for 4 hours on high or 8 hours on low.

Remove the ham bone and once cool enough...

Remove the ham bone and once cool enough to touch take off the excess meat and add back into the soup. Serve with a salad, crusty bun or loaf or cornbread.

This Split Pea Soup is made with a delicious ham bone, potatoes, and carrots, in a thick and flavorful broth.

Split Pea Soup

dry split peas (equal to 2 cups)

ham bone (See notes for substitution options)

ham (cut from the ham bone at the end.)

onions (diced)

onion powder (not teaspoons)

butter

water (see notes)

carrots (diced)

potatoes

Note: The split peas do not need to be soaked for this recipe.

Add the uncleaned/meaty ham bone to a large soup pot along with the rinsed split peas, onions, onion powder, butter, olive oil, garlic, bay leaves, and thyme.

Add the water and bring it to a boil, then reduce to a simmer, with the lid slightly cracked.

Let the soup simmer for 2.5 hours or until desired thickness is obtained. Stir occassionally as it cooks to lift any settling on the bottom of the pot. (Note that higher altitudes may required 5 or more hours of simmering time.) The longer it simmers, the thicker and more flavorful it will get.

Add the carrots and potatoes about 40 minutes prior to serving.

Once the carrots and potatoes are fork tender, remove the ham bone, bay leaves, and thyme stems. Shred/cut 2 cups of ham from the bone and add it back to the soup. Serve and enjoy!

Stove Top

Rinse the peas. Add all of the ingredients to 6+ quart instant pot. Make sure the pot isn’t more than 2/3 full.

Secure the lid and set it to cook on high (or press the ‘pressure cook’ button) for 25 minutes.

Once finished, let 10-15 minutes pass before you trigger the quick release valve. This will allow most of the pressure to release naturally, allowing the soup to cook a little bit longer.

Remove the ham bone, the bay leaves, and thyme stems. Slice/cut 2 cups of ham from the ham bone and add it back to the soup. Serve!

Instant Pot

Rinse the peas. Add all of the ingredients to a large Slow Cooker (5 quarts or larger). 

Cook on low for 8+ hours or on high for 6+ hours. It&#039;s ready to serve once the peas are tender and the soup has reached your desired level of thickness.

Slow Cooker

https://mediavine-res.cloudinary.com/video/upload/t_original/v1614972364/i7ZfZ3Cjl.mp4

This classic Pea Soup recipe is made with a meaty ham bone, carrots, onions, potatoes, and has a thick and flavorful broth. It's easy to make on the Stove Top, Instant Pot, or Slow Cooker!

HOMEMADE SPLIT PEA SOUP REC

Ham Bone &amp; Lentil Stew fills you up and warms your bones; it’s a great hearty comfort food recipe to use up your ham bone after any holiday!

Ham Bone & Lentil Stew

oz dried green lentils

ham (optional)

fire roasted diced tomatoes

garlic (about 4 small cloves)

tsp smoked paprika

turmeric

cayenne

spinach

Pick over and rinse the lentils. Chop the onion and garlic, and dice up your leftover ham if you’re adding some in (I did here).

Add all ingredients except for the spinach to your slow cooker or Instant Pot.

Stir the lentils into the liquid. It’s fine if the ham bone isn’t completely covered, but do get the lentils under the broth so that they soften and cook through.

Instant Pot or Slow Cooker, start here:

If using an Instant Pot: Pressure cook on high for one hour, then quick release.

If using a Crock-Pot: Slow cook on low for 10 hours.

Now choose: Instant Pot, or Crock-Pot?

Once your stew is done pressure- or slow-cooking, remove and discard the bay leaf. Then, pull the ham bone out of the pot, and cut any remaining meat off of the bone. Stir any usable ham back into the pot and discard the bone.

Stir your fresh spinach into the hot stew by the handful until all of it is just wilted, then serve.

Instant Pot or Crock-Pot, finish up here:

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The most viewed ham bone recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine