The Best Ham Bone Soup Recipe
This is the best ham bone soup recipe I've made over the years and I'm so excited to share this flavorful, savory and delicious dish with you! Save it so you can make it anytime you have a bone-in ham!
Print
Pin
Servings: 6 bowls
Equipment
- Dutch oven
Ingredients
- 2 Tbsp. extra virgin olive oil
- 1 meaty ham bone
- 2 cups diced ham
- 1 large yellow onion, diced
- 4 Tbsp. butter
- 4 carrots, sliced
- 4 celery stalks, trimmed and sliced
- 5 cloves garlic, grated or pressed
- 1/3 cup white wine
- 6 cups chicken broth
- 3 bay leaves
- 4 sprigs of thyme
- 3 sprigs of rosemary
- 1/2 head of green cabbage, sliced/shredded
- 2 cans of Cannelloni Beans
- 3 cups kale, ribs removed and chopped
- Season to taste with salt and pepper and fresh parsley
- Optional: Parmesan rind
Instructions
- Heat 2 tbsp. of extra virgin olive oil in a large dutch oven and then add the onions. Cook for 15 minutes stirring on a regular basis until the onions begin to caramelize.
- Add butter and then cook for another 5 minutes. Stirring regularly.
- Add in the carrots, celery and garlic. Cook for 5 minutes until the carrots begin to soften. Stirring regularly.
- Deglaze the pan with the white wine and scrap the brown bits. Cook for 4 minutes and continue scraping occasionally.
- Add in the chicken broth.
- Then add in the ham bone, ham, cannelloni beans and herbs. Add additional chicken broth as needed to cover the ham bone.
- Cover the pot with the lid and set the heat to low. Simmer for 1 hour and 30 minutes.
- When time is up, remove the lid and add the cabbage. If you're adding a parmesan rind, add it now. Simmer for 10 minutes.
- Remove the ham bone. Add back any ham that easily comes off the bone. Then discard the bone.
- Add the kale about three minutes before you're done so that it wilts a little bit.
- Serve with fresh parsley, additional parmesan cheese and salt and pepper to taste. Enjoy!