Leftover Hambone Soup Recipe
If you are looking for a yummy soup made from ham bone (or just using stock chicken broth), you will love this delicious Leftover Hambone Soup Recipe! This soup recipe uses all the flavor already in the ham bone for a hearty and flavorful ham soup!
Servings 8
Ingredients
- 1 hambone or 6-8 cups chicken broth
- 1 Tablespoon olive oil
- 2 Tablespoon butter
- 1/2 cup dry white wine
- 4 cloves garlic minced
- 1 large onion chipped
- 2 ribs celery diced
- 3-4 large russett potatoes peeled, and cubed
- 1 cup carrots peeled and diced
- 2 cans pinto beans or white kidney beans drained and rinsed
- 1-2 teaspoons Worcestershire sauce
- 1-2 teaspoons hot sauce
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon parsley
- 1 teaspoon ground mustard
- 1/4 teaspoon ground sage
- 1/4 teaspoon pepper
- 1/4 cup heavy cream
- 2 cups spinach
Instructions
- In a large stockpot put leftover hambone covered with 8 cups of water. Bring the water to a boil then reduce and simmer for 1 hour. Remove the hambone.OR you can just use 6-8 cups canned check stock.
- Heat olive oil in larte pot over medium heat. Add the diced ham and cook until golden. Remove the ham and set aside.
- Add cooking wine and cook over medium heat as you use the spatula to scrape pieces from the side and bottom of the pan.
- Add butter, chopped garlic, and onion. Cook, stirring occasionally, until onions have become translucent, about 2-3 minutes.
- Add onions, carrots, celery, and potatoes. Stir and cook for 8-10 minutes or until they start to get soft.
- Add Worcestershire sauce, hot sauce, and seasonings.
- Add 6-8 cups broth, beans, and potatoes and cook over medium heat for 20 minutes, or until the flavors have meshed and the potatoes are fork tender.
- Add spinach and heavy cream. Cover and cook for 3-5 minutes or until spinach has wilted slightly.
- Serve with crusty bread. Refrigerate any leftovers.