Type what you have

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
• 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
• 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

Ingredients

• ✓ ham bone
• water
• navy bean
• cranberry bean
• wheat berry
• celery salt
• thyme
• oregano
• worcestershire sauce
• black pepper
• lentil
• salt
• black pepper
• tomato
• avocado
• green onion

Instructions

1. 1 Place ham bone in a slow cooker. Pour in enough water to cover. Cook on Low until you have a fragrant stock, 12 to 15 hours.
2. 2 Place navy beans, cranberry beans, and wheat berries in a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
3. 3 Remove ham bone from stock. Add beans and wheat berries. Stir in celery salt, thyme, oregano, Worcestershire sauce, and black pepper. Cook on High until beans are tender yet firm to the bite, about 4 hours.
4. 4 Stir lentils into the slow cooker. Cook on High until tender, about 1 hour. Season with salt and black pepper. Serve soup topped with diced tomatoes, avocado, and green onions.

By Jessica Collin

Ingredients

• ✓ ham bone
• butter
• olive oil
• celery
• carrot
• onion
• salt
• split pea
• garlic
• chicken stock
• water
• ham
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter and oil in a stockpot or Dutch oven over medium-low heat. Add celery, carrot, onion, and salt; cook and stir until tender, about 5 minutes. Stir in peas and garlic.
3. 3 Nestle ham bone into the pot; add stock and diced ham. Add enough water so that liquid is about 1 1/2 inches from the top of the pot; bring to a boil.
4. 4 Reduce heat to low and cover. Simmer, stirring every 30 minutes and scraping the bottom of the pot, until peas are mostly disintegrated, about 2 1/2 hours. Turn ham bone and skim the surface for fat once every hour.
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; stir into soup until warmed through and season with salt and pepper.

By Mark

Ingredients

• ✓ ham bone
• olive oil
• celery
• onion
• garlic
• fingerling potato
• red bell pepper
• baby carrot
• water
• black bean
• vegetable juice
• corn
• tomato
• green chili
• cumin
• salt
• black pepper

Instructions

1. 1 Place ham bone in a large slow cooker.
2. 2 Heat olive oil in a large saucepan over medium-high heat. Add celery, onion, and garlic; sauté until onion is translucent, about 5 minutes. Add to slow cooker.
3. 3 Sauté potatoes, bell pepper, and carrots in the same saucepan until coated in oil, about 1 minute; transfer to the slow cooker. Add water, black beans, vegetable juice, corn, tomatoes, green chiles, cumin, salt, and black pepper. Cover slow cooker.
4. 4 Cook on High until warm, 45 to 60 minutes. Reduce heat to Low; continue cooking for 5 to 6 hours.
5. 5 Remove ham bone from soup; separate meat from the bone. Add meat to soup; discard bone. Cover soup and refrigerate 8 hours to overnight. Discard thick fat on top of soup; reheat then serve.

By kawailani

Ingredients

• ✓ ham bone
• sea salt
• black pepper
• sazon seasoning
• russet potato
• split pea
• white wine
• garlic
• red onion
• baby carrot
• butter
• bay leaf
• garlic
• onion
• tomato
• celery
• baby carrot
• water

Instructions

1. 1 Make stock: Combine water, ham bone, baby carrots, celery, tomato, quartered onion, garlic, and bay leaves in a large stockpot. Bring to a boil. Reduce heat to medium and simmer stock for 3 hours.
2. 2 Remove 1 1/2 to 2 cups ham meat from bone; dice and set aside for use in soup.
3. 3 Pour stock through a strainer and discard solids. Transfer stock to a covered container and refrigerate until fat rises to the top and solidifies, 1 to 3 hours.
4. 4 Skim off fat and pour stock into a slow cooker.
5. 5 Make soup: Melt butter in a large saucepan. Cook and stir baby carrots, red onion, and garlic in hot butter until browned, 7 to 8 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add to the slow cooker.
6. 6 Rinse and drain split peas and add to the slow cooker. Add reserved ham meat, potatoes, sazon seasoning, black pepper, and sea salt; stir well.
7. 7 Cook on High until soup is thickened, 5 to 6 hours.
8. 8 Transfer about 1/3 of the soup to a blender. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Return purée to the slow cooker and stir.

By Mamacooks

Ingredients

• ✓ ham bone
• kosher salt
• chicken broth
• bay leaf
• black pepper
• parsley
• chili powder
• dijon mustard
• worcestershire sauce
• lemon juice
• vegetable juice
• vegetable broth
• tomato
• onion
• celery
• carrot
• ham
• 15-bean soup mix

Instructions

1. 1 Gather all ingredients.
2. 2 Place beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
3. 3 Drain beans and transfer to a large pot. Fill with enough water to cover by about 1 inch; bring to a boil over medium heat. Reduce the heat to low and simmer for 30 minutes. Drain.
4. 4 Add ham, ham bone, carrots, celery, onion, and undrained diced tomatoes to the pot. Stir in vegetable broth, vegetable juice, lemon juice, Worcestershire sauce, Dijon, chili powder, parsley, pepper, and bay leaves. Pour in enough chicken broth to cover ingredients and simmer over low heat, stirring occasionally and adding more chicken broth as needed, for about 8 hours.
5. 5 Remove and discard ham bone and season soup with salt. Continue to simmer for 1 to 2 hours. Remove bay leaves before serving.
6. 6 Serve and enjoy!

By BenevolentEmpress

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
• 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
• chickpea
• beef shank
• chicken thigh
• pork belly
• chorizo sausage
• beef soup bone
• salt
• water
• cabbage
• olive oil
• garlic
• garlic
• orzo pasta

Instructions

1. 1 Place chickpeas in a bowl and cover with plenty of cold water. Soak for at least 8 hours, or overnight. Drain.
2. 2 Combine beef shank, chicken thighs, pork belly, chorizo, beef bone, and ham bone in a pressure cooker. Cover with cold water and bring to a simmer uncovered. Skim off any foam that rises to the top.
3. 3 Add chickpeas and season with salt. Close cooker securely and place pressure regulator over the vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust temperature until regulator is gently rocking. Cook for 30 minutes.
4. 4 Meanwhile, bring a pot of salted water to a boil over medium-high heat. Add cabbage and simmer for 5 minutes. Strain and set aside.
5. 5 Heat olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add cabbage, season with salt, and cook until cabbage is tender, 5 to 10 minutes.
6. 6 When cook time for the meat is up, let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove. Strain meat stock into a saucepan and bring to a boil. Add orzo to the boiling stock and cook, stirring occasionally until tender yet firm to the bite, about 11 minutes.
7. 7 Meanwhile, arrange the cooked meat on a serving platter surrounded by chickpeas. Serve with cabbage on the side.

By Allrecipes Member

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
• 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
• 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
• pepper
• salt
• hot pepper sauce
• apple cider vinegar
• bay leaf
• water
• mustard powder
• worcestershire sauce
• tomato puree
• maple syrup
• red pepper flakes
• thyme
• garlic
• bacon
• onion
• canola oil
• great northern bean

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onion and bacon, and cook until onions are tender and golden, about 5 minutes. Add garlic, thyme, and red pepper flakes to the skillet, and cook for 1 minute to blend flavors.
2. 2 Place soaked beans in a 3 1/2-quart or larger slow cooker. Stir in the onion and bacon mixture, maple syrup, tomato puree, Worcestershire sauce, and mustard powder. Bury the ham bone in the beans, and fill the slow cooker with enough hot water to cover the beans. Add bay leaf to the top.
3. 3 Cover and cook for 5 hours on High, or 10 to 11 hours on Low. Remove bay leaf and season with vinegar, hot sauce, salt, and pepper before serving.

By FINE2THCOMB