I made my first ham ever this past Thanksgiving, and it was everything! My husband and I ate ham for days—I don’t think I’ve ever seen him happier (mostly kidding)—but all good things must come to an end. I was left with a nice and meaty ham bone and no desire to eat ham again for a loooong time, so I wrapped it up and popped it into the freezer. I just knew I would find a recipe I could use it in. This ham bone soup recipe is it.
Rich in flavor, this hearty Ham Bone Soup with white beans and kale is the perfect comfort food for a chilly or damp and rainy day!
This ham bone soup recipe came along at just the right time. I had my leftover ham bone and leftover kale and carrots from the Curried Cauliflower Rice Kale Soup I made last week. Here I used 3 large kale leaves and 3 medium carrots for this recipe. I only had to buy the canned great northern beans, onions and some bacon for this soup recipe. By the way, although I thought I would need 2 onions, it turns out one was just the right amount.
This ham bone soup recipe is time-consuming, but most of that is inactive while you wait for things to simmer. I spent just over 2 hours total making it. The directions were clear and easy to follow, and a 5.3-quart pot was plenty big for this recipe.
You will have to puree the broth and vegetables (step 5). I ladled it out of the cooking pot and into my blender a little at a time. I found out very quickly to do this in small batches and place a folded dish towel over the lid while blending. It’s hot liquid, and it splashes. This is yet another time I wish I had an immersion blender so I could have just blended everything in the pot. It would have been quicker and safer.
I wasn’t sure of was how easy it would be to remove the ham from the bone. It turns out the ham was incredibly tender after simmering for almost 2 hours. It came right off the bone with almost no effort. I just used a fork to gently pull it away from the bone.
Finally, there’s the seasoning. Or, should I say, the almost lack of. The only seasoning in this recipe is salt, and that’s at the bottom of the ingredient list. It’s not even mentioned in the instructions, so I waited until the soup was done cooking before checking to see if it was needed. I figured the bacon and ham would provide some salt, and I was right. The soup was pretty close to perfect, so all I added were 2 teaspoons of coarse sea salt.
This soup recipe practically begs to be served with biscuits to dip in the delicious broth. Fortunately, I found an easy and delicious biscuit recipe that used ingredients I had on hand. It only took 20 minutes to make and bake, and I highly recommend it!