Easter Ham Bone Soup
Try this Easter Ham Bone Soup recipe, or contribute your own.
- Preparing Time: 20 minutes
- Total Time: 10 hours and 15 minutes
- Served Person: 10
white meat free
gluten free
red meat free
contains dairy
pescatarian
- 1/2 cup water
- 1/3 cup all purpose flour
- 4 cups chopped cabbage
- 1 ham bone
- 3 quarts water
- 5 potatoes cut into 1 inch cubes
- 2 large celery stalks chopped
- 5 green onions chopped (add more for taste)
- 1 cup light whipping cream
- Carbohydrate 23.1567442530585 g
- Cholesterol 28.88415 mg
- Fat 6.39487861909314 g
- Fiber 2.85463272370991 g
- Protein 8.57892503084909 g
- Saturated Fat 3.1737030239382 g
- Serving Size 1 1 Serving (465g)
- Sodium 242.045239004533 mg
- Sugar 20.3021115293486 g
- Trans Fat 0.495747590515581 g
- Calories 182 calories
1. Bring 3 quarts water and ham bone to a boil in a large stock pot. Boil until meat from the bone comes off easily, about 1 hour. Remove bone from broth. Allow bone to cool enough to touch; remove as much meat as possible. Transfer meat to a resealable plastic bad, seal, and refrigerate. 2. Pour broth into a large bowl, cover, and refrigerate overnight. Skim and discard any fat from the top of the chilled broth; transfer broth to a large pot. 3. Bring broth to a boil; add potatoes, cabbage, celery, and reserved ham. Continue to simmer until potatoes are tender, about 45 minutes. 4. Whisk 1/2 cup water and flour in a bowl; whisk into potato-ham soup until thickened. Add light cream, stir.
