Ham Bone Soup

Oxmoor House
5 1/2 quarts


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1 (2-pound) meaty ham bone
1/4 teaspoon pepper
3 medium onions, finely chopped
3 quarts water
4 medium potatoes, peeled and cubed
1 small cabbage, cleaned and shredded
1 (28-ounce) can whole tomatoes, undrained
Dash of red pepper
Salt to taste


Combine ham bone, pepper, onion, and water in a large stock pot; bring to a boil. Reduce heat; cover and simmer 3 hours.

Add potatoes, cabbage, tomatoes, and red pepper; simmer an additional hour. Remove ham bone from soup; remove meat from bone and chop, discarding bone. Add chopped meat to soup; skim off and discard excess fat from soup. Stir in salt.

Ladle soup into individual serving bowls; serve warm.

Note: A cooked ham bone with ham scraps may be used. If cooked ham is used, reduce initial cooking time to 2 hours.

Created date

February 2010