Ham Bone Soup

Recipe from Oxmoor House

More From Oxmoor House


  • 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


  1. Combine ham bone, pepper, onion, and water in a large stock pot; bring to a boil. Reduce heat; cover and simmer 3 hours.
  2. 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.
  3. Ladle soup into individual serving bowls; serve warm.
  4. Note: A cooked ham bone with ham scraps may be used. If cooked ham is used, reduce initial cooking time to 2 hours.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Ham Bone Soup Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy