Friday, October 21, 2011

Crock-Pot Ham Bone Soup

Hi everyone!! It sure has gotten cool around here, how about where you live? Last week it was so cool that a big pot of soup or crock-pot full sounded so good. I went digging around in my freezer and found a ham bone, so I decided to make some Ham Bone Soup.

I found this recipe over on Allrecipes. Normally I just make it on the stove top but on the day that I made it, I had alot going on and so I put it in my crock-pot. I love using my crock-pot, it's so nice to come home to the meal done and the house smelling good too! As you can see from the picture you use a ham bone (honey baked is fine too), chicken stock, potatoes, onion, carrots, celery, green beans, garlic, tomatoes and kidney beans. Of course you peel and slice the carrots and celery, dice the onions, drain the green beans and drain and rinse the kidney beans. I use 1/2 teaspoon of minced garlic too. Now the original recipe calls for 4 cups of water and 6 chicken bouillon cubes but I just use 4 cups of chicken stock, I was in a hurry one day and that change worked really well with this recipe. Here is what it looks like in the crock-pot ready to be turned on. Cook on LOW for 6 to 8 hours.
About 30 minutes to an hour before you are ready to eat, pull the ham bone out, my ham just came right off the bone and I had to fish out the meat. You can dice, slice or shred the meat, however you would like it. Put the meat back into the crock-pot and stir. Leave until you are ready to eat.
Here is what a bowl of the soup looks like and oh the wonderful smell, YUMMY!!! I serve it with cornbread. Hope you give it a try, you will not be disappointed!
Ham Bone Soup

1 ham bone with some meat
1 onion, diced (I use half)
1 - 14.5 ounce can peeled and diced tomatoes, with juice

1 - 15.25 ounce can kidney beans, drained and rinsed
3 potatoes, cubed (you decided if you want to peel them)
1 green bell pepper, seeded and cubed (I omit this)
4 cups water
6 chicken bouillon cubes
Place the ham bone, onion, tomatoes, kidney beans, potatoes and green pepper (optional)  into a 3 quart or larger slow cooker. Dissolve the bouillon cubes in water and pour into the slow cooker. Cover and cook on High until warm. Reduce heat to Low and continue to cook for 5 to 6 hours.

Like I said earlier, I use 4 cups of chicken stock. I also add, celery, carrots and green beans. If you don't like kidney beans, use your favorite.
Thanks for stopping by. Mary

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1 comment:

Chanda Stehlik said...

I can't believe I missed this post! Sounds warm and cozy and yummy!!!