Type what you have

Ingredients

• ✓ ham bone
• ham
• onion
• garlic
• black pepper
• split pea
• carrot

Instructions

1. 1 Place ham bone in a large pot over high heat. Add water to cover, bring to a boil, reduce heat to low and let simmer for 8 hours. Allow stock to cool, then strain and skim off any excess fat, discarding the bone and any cartilage. Return any ham meat to the pot, and bring the stock back to a boil until heated through.
2. 2 Add the onion, garlic and ground black pepper and allow to simmer for 1 hour. Then pour in the split peas and the carrots and allow to simmer for at least 1 more hour to allow the peas to break down. Stir together well and season to taste.

By Clinton C Wigen

Ingredients

• ✓ ham bone
• vegetable oil
• onion
• split pea
• salt
• pepper

Instructions

1. 1 Heat oil in a medium pot, add onions and saute until tender. Stir in split peas, ham bone, and enough water to cover ingredients; season with salt and pepper.
2. 2 Cover, and cook until there are no peas left, just a green liquid, 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.
3. 3 Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.

By TEETOE

Ingredients

• ✓ ham bone
• yellow split pea
• celery
• carrot
• onion
• salt
• thyme
• bay leaf
• black pepper
• water

Instructions

1. 1 Gather the ingredients.
2. 2 Place ham bone, yellow split peas, celery, carrots, onion, salt, thyme, bay leaf, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon.
3. 3 Reduce heat and place a lid on the pot, slightly ajar to allow some evaporation. Simmer, stirring occasionally, until yellow split peas are tender and soup is thick, about 3 hours.
4. 4 Remove ham bone from soup; remove meat from ham bone, chop or shred, and return to the pot.

By Chantal Morin

Ingredients

• ✓ ham bone
• split pea
• water
• onion
• salt
• black pepper
• marjoram
• celery
• carrot
• potato

Instructions

1. 1 Gather all ingredients.
2. 2 Place peas in a large stockpot and cover with several inches of cold water; let soak, 1 hour to overnight. Drain, rinse, and return peas to the pot.
3. 3 Add 2 quarts of cold water, ham bone, onion, salt, pepper, and marjoram to the stockpot. Cover, bring to a boil, and simmer for 1 ½ hours, stirring occasionally.
4. 4 Remove ham bone; cut off meat, dice, and return meat to soup.
5. 5 Add celery, carrots, and potatoes.
6. 6 Cook slowly, uncovered, until vegetables are tender, about 30 to 40 minutes.
7. 7 Serve and enjoy!

By Sandra

Ingredients

• ✓ ham bone
• bacon grease
• onion
• carrot
• celery
• garlic
• potato
• water
• chicken bouillon
• tomato
• corn
• tomato sauce
• black pepper
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Melt bacon grease in a large skillet over medium-high heat. Cook and stir onion, carrots, celery, and garlic in hot bacon grease until vegetables are slightly tender and fragrant, about 5 minutes.
3. 3 Stir potatoes into onion mixture; cook and stir until golden, about 10 minutes.
4. 4 Stir hot water and chicken bouillon together in a slow cooker until bouillon is dissolved; add onion mixture, ham bone, diced tomatoes, corn, tomato sauce, black pepper, and salt.
5. 5 Cook soup in the slow cooker set to Low for 4 to 6 hours. Remove ham bone from soup and let rest until cool enough to handle. Remove meat from ham bone and stir meat into soup.

By Gayle Satre

Ingredients

• ✓ ham bone
• crabmeat
• bacon
• blue crab
• seafood seasoning
• pea
• lima bean
• green bean
• white corn
• potato
• tomato
• cabbage
• water
• black pepper
• salt
• barley
• carrot

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add carrots and cook until tender, about 5 minutes. Drain well and set aside.
2. 2 Place ham bone, barley, salt, and pepper in large stockpot with 4 cups water. Simmer over medium heat for 30 to 45 minutes. Add cabbage and tomatoes and continue to simmer for 15 more minutes. Stir in potatoes and carrots; simmer until potatoes are tender and easily pierced with a fork, 20 to 30 minutes. Stir in 1 cup water, corn, green beans, lima beans, and peas; simmer for 20 minutes.
3. 3 While the soup is simmering, clean crabs by opening them and discarding the lungs and mouth. Remove the yellowish-brown tomalley (fat) and set aside. Break crabs in half and add to the soup along with seafood seasoning. Simmer for 20 minutes, stirring occasionally.
4. 4 Meanwhile, cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; reserve grease in the skillet.
5. 5 Cook and stir reserved tomalley in bacon grease over low heat until mixture becomes gravy-like. Stir cooked tomalley into the soup with remaining 1 cup water. Continue simmering for 45 minutes, then add lump crabmeat and season with additional salt, pepper, and seafood seasoning if necessary. Simmer for 1 hour and 15 minutes, stirring occasionally. Reduce the heat to low until ready to serve.

By FoodJunkie

Ingredients

• ✓ ham bone
• small shell pasta
• black pepper
• brown sugar
• olive oil
• molasses
• chicken soup base
• ketchup
• celery
• tomato puree
• paprika
• chili powder
• mustard powder
• thyme
• bay leaf
• garlic
• onion flakes
• parsley
• water
• navy bean

Instructions

1. 1 Place dry beans into a saucepan and add water to cover by one inch. Bring to a boil, then remove from the heat, cover, and let stand for 1 hour. Drain and rinse beans.
2. 2 Pour 3 cups fresh water into a large pressure cooker. Add drained beans and ham bone, then stir in parsley, onion flakes, garlic, bay leaves, thyme, dry mustard, chili powder, and paprika. Seal the pressure cooker and heat to 15 pounds per square inch. Cook under pressure for 7 minutes; add 1 minute for every 1,000 feet above sea level. Remove from the heat and allow pressure to subside naturally.
3. 3 When the pressure has reduced, open the lid. Stir in 5 cups water, tomato purée, celery, ketchup, chicken soup base, molasses, olive oil, brown sugar, and cracked black pepper. Bring to a boil, then reduce the heat to low. Simmer until beans are tender, about 45 minutes. Stir in shell pasta and simmer until tender, about 15 more minutes.

By Sharon Hill

Ingredients

• ✓ ham bone
• onion
• tomato
• kidney bean
• potato
• green bell pepper
• water
• chicken bouillon

Instructions

1. 1 Place the ham bone, onion, tomatoes, kidney beans, potatoes, and green pepper into a 3 quart or larger slow cooker. Dissolve the bouillon cubes in water, and pour into the slow cooker.
2. 2 Cover, and cook on High until warm. Reduce heat to Low, and continue to cook for 5 to 6 hours.

By TOOTSWEET13

Ingredients

• ✓ ham bone
• potato
• baby carrot
• tomato paste
• chicken bouillon granules
• creole seasoning
• italian seasoning
• water

Instructions

1. 1 Place ham bone, potatoes, and carrots into a slow cooker. Top with tomato paste, chicken bouillon granules, and Creole and Italian seasonings.
2. 2 Pour in water as needed to cover; cook on High until potatoes and carrots are soft, 5 to 6 hours. Stir occasionally.

By Mommaof3

Ingredients

• ✓ ham bone
• onion
• tomato
• mixed vegetable
• potato
• elbow macaroni
• long grain rice
• ham
• tomato sauce

Instructions

1. 1 Place ham bone into a large pot and fill it with enough water to cover. Bring to a boil and cook for 15 minutes. Add onion and tomatoes, then stir in frozen mixed vegetables and potatoes. Simmer for about 20 minutes, then add macaroni, rice, and chopped ham. Cover and simmer over medium-low heat for 1 1/2 hours. Any ham on the bone should come off easily. Stir in tomato sauce and let cool for about 15 minutes before serving.

By uscjessie

Ingredients

• ✓ ham bone
• water
• beef bouillon
• salt
• potato
• onion
• kidney bean
• turmeric
• clove

Instructions

1. 1 Fill a large soup pot with enough water to cover the ham bone, but don't add the bone yet. Bring to a boil.
2. 2 When boiling, add bouillon cubes and salt. Crush bouillon with a spoon until dissolved, then add ham bone, potatoes, onions, kidney beans, turmeric, and cloves. Stir to blend spices and return to a boil.
3. 3 Lower to medium-low heat and simmer until ham is hot and potatoes are easily pierced by a fork, about 1 hour.
4. 4 Remove ham bone. Shred meat and discard bone. Return meat to the soup, and serve.

By noellemarie

Ingredients

• ✓ ham bone
• lima bean
• water
• ham
• onion
• brown sugar
• worcestershire sauce
• hot pepper sauce
• mustard
• salt

Instructions

1. 1 Place lima beans in a large bowl and cover with several inches of water; soak 8 hours to overnight.
2. 2 Bring water, ham bone, and onion to a boil in a pot. Reduce heat, cover, and simmer until onion is tender, about 1 hour.
3. 3 Drain and rinse lima beans and add to the pot with the ham bone. Add brown sugar, Worcestershire sauce, hot sauce, dry mustard, and salt. Simmer, covered, about 2 hours. Uncover and continue simmering soup until beans are tender, about 30 minutes more.
4. 4 Remove ham bone from soup; cut the meat into bite-sized pieces. Discard bone and return meat to the soup.

By Mar-T-Mar

Ingredients

• ✓ ham bone
• water
• chicken bouillon granules
• lentil
• celery
• carrot
• green bell pepper
• onion
• marjoram
• bay leaf

Instructions

1. 1 Bring water and chicken bouillon granules to a boil in a stock pot; stir to dissolve bouillon. Place ham bone in boiling broth, reduce heat to medium-low, and stir in lentils. Simmer until lentils begin to soften, about 10 minutes.
2. 2 Stir celery, carrots, green bell pepper, onion, marjoram, and bay leaf into broth and simmer until lentils and vegetables are tender, 10 to 20 minutes.
3. 3 Turn off heat and remove ham bone from soup. Cut ham from bone and cube meat. Return meat to soup and discard bone.

By soupysales

Ingredients

• ✓ ham bone
• water
• chicken bouillon
• tomato
• kidney bean
• ham
• potato
• onion
• ham
• elbow macaroni

Instructions

1. 1 Combine 8 cups water and bouillon cubes in a slow cooker; stir until bouillon is dissolved. Add tomatoes, beans, ham bone, potatoes, onion, and leftover ham. Cook on Low until ham is coming off the bone, about 8 hours. Taste and add another cup of water if too salty.
2. 2 When the soup is almost done, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
3. 3 Drain macaroni and add desired amount to the soup.
4. 4 Remove ham bone. Shred meat and discard bone. Return meat to the soup, stir to combine, and serve.

By Casey O'Connor

Ingredients

• ✓ ham bone
• vegetable oil
• potato
• celery
• white kidney bean
• onion
• garlic
• chicken broth
• ham
• corn

Instructions

1. 1 Heat vegetable oil in a large soup pot over medium heat; cook potatoes, celery, white kidney beans, onion, and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes.
2. 2 Pour chicken broth over the vegetables and place ham bone into the soup. Bring soup to a boil.
3. 3 Reduce heat to low and simmer soup until potatoes are tender, about 20 minutes; remove ham bone and 2 cups of vegetables and kidney beans. Place the 2 cups vegetables and beans into a blender and process until pureed.
4. 4 Stir chopped ham into soup and pour in the pureed vegetables. Mix in corn and let the soup heat through before serving.

By And Me Mommy

Ingredients

• ✓ ham bone
• chickpea
• water
• potato
• carrot
• corn
• black pepper

Instructions

1. 1 Place garbanzo beans into a large container and cover with several inches of cool water; let stand for 8 hours to overnight.
2. 2 Drain and rinse beans, then place into the slow cooker. Place ham bone over beans and pour in 8 cups water or enough to cover by several inches.
3. 3 Cook on Low for 8 hours.
4. 4 Skim any foam from the top of soup. Remove ham bone, strip as much meat as possible from the bone, and return meat to the slow cooker; discard the bone. Stir in potatoes, carrots, frozen corn, and black pepper.
5. 5 Cook on Low for 1 hour. Turn to High and cook for 1 more hour.

By beanbaird

Ingredients

• ✓ ham bone
• water
• potato
• cabbage
• celery
• green onion
• water
• all-purpose flour
• whipping cream

Instructions

1. 1 Bring 3 quarts water and ham bone to a boil in a large stockpot. Boil until meat comes off easily from bone, about 1 hour. Remove bone from broth, allow to cool enough to touch, then remove as much meat as possible. Transfer meat to a resealable plastic bag; seal the bag and refrigerate.
2. 2 Pour broth into a large bowl; cover and refrigerate 8 hours to overnight. Skim and discard any fat from the top of chilled broth; transfer broth to a large pot.
3. 3 Bring broth to a boil; add potatoes, cabbage, celery, and reserved ham meat. Reduce heat and simmer until potatoes are tender, about 45 minutes.
4. 4 Whisk together 1/2 cup water and flour in a small bowl until smooth; whisk into soup until thickened. Stir in light cream until incorporated.

By Jennifer W

Ingredients

• ✓ ham bone
• onion
• butter
• leek
• potato
• water
• thyme
• heavy cream
• salt
• pepper

Instructions

1. 1 In a large pot over medium heat, cook onions in butter until translucent. Stir in leeks, potatoes, water, thyme and the ham bone. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes.
2. 2 Remove ham bone and puree soup with a blender or food processor. Return to pot, stir in cream, salt and pepper, heat through and serve.

By Sara

Ingredients

• ✓ ham bone
• water
• pinto bean
• ham
• red onion
• garlic
• ham base
• hot pepper sauce
• salt
• black pepper

Instructions

1. 1 Bring 8 cups water and pinto beans to a boil in a large pot. Remove the pot from heat, cover, and let stand for 1 hour. Drain and rinse.
2. 2 Transfer beans to a slow cooker. Add ham bone, onion, garlic, and ham base. Pour in remaining 6 cups water or enough to cover beans.
3. 3 Cook on Low until beans are tender, about 8 hours.
4. 4 Remove ham bone, shred meat, and return to beans. Discard bone. Serve hot, seasoned with hot sauce, salt, and pepper.

By Cindy

Ingredients

• ✓ ham bone
• navy bean
• water
• ham
• onion
• carrot
• celery
• garlic powder
• black pepper
• paprika

Instructions

1. 1 In a large stockpot, add water, ham bone, and pre-soaked beans. Bring to a boil, reduce heat and simmer until beans are nearly soft.
2. 2 Remove bone and cut off remaining meat. Remove 1/3 of the beans and mash with a potato masher or food processor.
3. 3 Return ham and beans to the stockpot; add onion, carrots, celery, garlic powder, pepper, and paprika. If you are using dripping from a previously cooked ham add those now. Simmer until vegetables are tender and serve.

By Diane

Ingredients

• ✓ ham bone
• baby lima bean
• water
• onion
• ham
• water
• cajun seasoning
• black pepper
• garlic salt
• cayenne pepper

Instructions

1. 1 Soak lima beans in 2 quarts of water in a large bowl for 8 hours or overnight. The next day, drain the lima beans and place into a slow cooker with onions, ham bone, and ham. Pour in 3 cups of water or as needed to cover. Place lid on the cooker, set to High, and cook for 3 hours.
2. 2 Stir in Cajun seasoning, black pepper, garlic salt, and cayenne pepper; set cooker to Low and cook until the beans and meat are very tender, about 4 more hours.

By mammak

Ingredients

• ✓ ham bone
• water
• lima bean
• olive oil
• celery
• onion
• ham
• carrot
• salt
• black pepper
• parsley

Instructions

1. 1 Combine ham bone and 8 cups water in a large saucepan. Simmer over medium-low heat until remaining meat falls off the bone, about 2 hours. Remove and discard bone. Use a slotted spoon to transfer meat to a bowl.
2. 2 Meanwhile, place lima beans in a large pot; pour in enough cold water to cover. Bring to a boil; remove pot from heat, cover, and let stand for 1 hour. Drain and rinse beans.
3. 3 Heat oil in a skillet over medium heat. Add celery and onion; cook and stir until onion is translucent, 5 to 7 minutes. Add cooked ham bone meat, lima beans, and diced ham. Reduce heat and simmer, adding additional water as needed, until soup is thickened to desired consistency, about 90 minutes.
4. 4 Stir carrots, salt, pepper, and parsley into the soup. Let simmer until carrots are soft, about 30 minutes more.

By Sharon

Ingredients

• ✓ ham bone
• navy bean
• water
• ham
• onion
• salt
• black pepper
• bay leaf
• carrot
• celery

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse beans; transfer to a large stockpot and add water. Bring to a boil and simmer for 2 minutes; remove from heat, cover, and let stand for 1 hour.
3. 3 Add ham bone, diced ham, onion, salt, pepper, and bay leaf. Bring to a boil; reduce heat to low, cover, and simmer until beans are soft, about 1 hour and 15 minutes.
4. 4 Add carrots and celery; cook until tender, about 10 to 15 minutes.
5. 5 Remove ham bone from the pot and place on a cutting board until cool enough to handle. Remove any meat from the bones and cut into bite-sized pieces.
6. 6 Stir into soup until warmed through. Serve and enjoy!

By Pat Keene

Ingredients

• ✓ ham bone
• split pea
• water
• onion
• marjoram
• thyme
• garlic powder
• black pepper
• celery
• salt

Instructions

1. 1 Place the peas and water into a large soup pot over medium heat; bring to a boil, boil for 2 minutes, and set aside off the heat to cool for 1 hour.
2. 2 Place the ham bone into the pot with the peas, and stir in onion, marjoram, thyme, garlic powder, and salt; bring to a boil over medium heat, reduce heat to a simmer, cover the pot, and simmer for 2 hours, stirring occasionally. Remove the ham bone, and cut as much ham as possible from the bone; chop the ham, and return to the soup. Stir in celery. Discard ham bone. Bring soup back to a simmer, and cook for 45 more minutes, stirring occasionally. Season to taste with salt.

By David Cobbs

Ingredients

• ✓ ham bone
• chicken stock
• onion
• garlic
• red potato
• carrot
• parsley
• cumin
• corn
• milk
• salt
• black pepper

Instructions

1. 1 Place ham bone in a slow cooker; top with chicken stock, onion, and garlic.
2. 2 Cook on Low for 6 to 8 hours.
3. 3 Remove ham bone from the slow cooker; pull meat off bone and shred. Return shredded meat to the slow cooker and discard ham bone. Add potatoes, carrots, parsley, and cumin; mix well.
4. 4 Cook on High until potatoes are tender, about 45 minutes. Stir in frozen corn.
5. 5 Remove 1 cup soup to a blender. Add milk. Cover and hold the lid down; pulse a few times before leaving on to blend. Return blended soup to the slow cooker and stir well. Season with salt and pepper.

By D-Man and Pivo

Ingredients

• ✓ ham bone
• bean soup mix
• ham
• chicken broth
• water
• great northern bean
• onion
• carrot
• garlic
• black pepper
• salt
• bay leaf

Instructions

1. 1 Place 15-bean soup mix into a large bowl and cover with several inches of cool water. Soak in the refrigerator, 8 hours to overnight.
2. 2 Drain and rinse beans, then transfer to a slow cooker.
3. 3 Add ham, chicken broth, water, great northern beans, ham bone, onion, carrots, garlic, pepper, salt, and bay leaf to the slow cooker; stir to combine. Cook on Low for 8 to 10 hours.

By jroot

Ingredients

• ✓ ham bone
• ham
• water
• great northern bean
• water
• ham
• celery
• carrot
• onion
• garlic
• sherry
• salt
• pepper
• parsley

Instructions

1. 1 Combine ham bone and 4 quarts water in a large stock pot or Dutch oven. Bring to a boil, cover, reduce heat; simmer 10 to 12 hours. Stock can be made in advance and stored in an air-tight container in the refrigerator or freezer for longer storage.
2. 2 Meanwhile, place beans in a large pot with enough water to cover; soak overnight. Drain beans; return to the pot.
3. 3 Transfer ham bone to a cutting board, when cool enough to handle, remove any edible meat. Strain stock; reserve 3 quarts for soup. Remaining stock can be frozen.
4. 4 Add 3 quarts reserved stock to soaked beans. Add ham, celery, carrots, onion, and garlic; season with salt and black pepper. Bring to a boil, then reduce heat to a simmer. Cover, tilting the lid to allow steam to escape; simmer until beans tender, 1 1/2 to 2 hours. Add sherry during the last 30 minutes of cooking; season with salt and black pepper.
5. 5 Sprinkle servings with fresh parsley.

By Bibi

Ingredients

• ✓ ham bone
• 15-bean soup mix
• chicken stock
• onion
• carrot
• celery
• garlic
• bay leaf
• ham
• liquid smoke
• mustard powder
• salt
• black pepper

Instructions

1. 1 Place bean mix into a large bowl and cover with several inches of water; soak for at least 24 hours. Drain completely.
2. 2 Bring chicken stock to a boil in a pot large enough to hold the beans and, eventually, the ham bone. When boiling, add soaked beans. Reduce the heat and simmer until tender, about 1 hour.
3. 3 Return stock and beans to a boil. Add ham bone, onion, carrots, celery, garlic, and bay leaves. Reduce the heat to low and simmer until vegetables are soft, about 1 hour. Add chopped ham, liquid smoke, and mustard powder. Stir and let simmer until flavors blend, about 30 more minutes.
4. 4 Remove ham bone from the soup. Season with salt and pepper before serving.

By Rick Kleinhans kokodiablo

Ingredients

• ✓ ham bone
• great northern bean
• ham
• tomato sauce
• onion
• celery
• bouquet garni
• parsley
• baking soda
• salt
• black pepper
• water
• potato
• carrot

Instructions

1. 1 Place beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
2. 2 Strain and rinse beans. Place beans into a large stockpot with ham, ham bone, tomato sauce, onions, celery, bouquet garni, parsley, baking soda, salt, and pepper. Cover with water and bring to a boil over medium-high heat.
3. 3 Reduce the heat and simmer for 2 hours. Add potatoes and carrots; continue to simmer until tender, about 20 minutes. Season with more salt if necessary. Remove ham bone to serve.

By Steve A

Ingredients

• ✓ ham bone
• garlic
• turmeric
• chili powder
• basil
• cayenne pepper
• butter
• onion
• shrimp
• black bean
• ham
• tomato
• coconut milk

Instructions

1. 1 Combine garlic, turmeric, chili powder, basil, and cayenne pepper in a small saucepan over medium heat; cook until aromatic, about 1 minute. Add butter; cook until melted. Add onion; cook until softened and translucent, about 5 minutes. Transfer mixture to a slow cooker, reserving as much butter in the saucepan as possible.
2. 2 Add shrimp to the saucepan; increase heat to medium-high. Sauté until just firm, about 2 minutes; transfer mixture to the slow cooker. Add black beans, ham, ham bone, and tomatoes to the slow cooker; cover the slow cooker.
3. 3 Cook until ham is falling off the bone, on Low for 6 to 8 hours or High for 4 to 6 hours.
4. 4 Remove and discard ham bone. Stir in coconut milk; continue cooking on Low until coconut milk is warmed, about 30 minutes.

By limeshmd