Easter Ham Bone Soup recipe
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Ingredients
- 3 quarts water 1 ham bone 5 potatoes, cut into 1-inch cubes 4 cups chopped cabbage 2 large stalks celery, chopped 5 green onions, chopped, or more to taste ½ cup water ⅓ cup all-purpose flour 1 cup light whipping cream
Nutrition Info
- 110.5 caloriescarbohydrate: 24.8 gcholesterol: : -fat: 0.2 gfiber: 3.7 gprotein: 3.3 gsaturatedFat: 0.1 gservingSize: -sodium: 33.2 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Easter Ham Bone Soup
Directions
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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 from as possible. Transfer meat to a resealable plastic bag, seal, and refrigerate.
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.
Bring broth to a boil, add potatoes, cabbage, celery, and reserved ham. Continue to simmer until potatoes are tender, about 45 minutes.
Whisk 1/2 cup water and flour in a bowl, whisk into potato-ham soup until thickened. Add light cream, stir.