Easter Ham Bone Soup


Great way to use the Easter ham bone.

Prep Time:
20 mins
Cook Time:
1 hrs 55 mins
Additional Time:
8 hrs
Total Time:
10 hrs 15 mins
10 servings


  • 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

  • cup all-purpose flour

  • 1 cup light whipping cream


  1. 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.

  2. 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.

  3. Bring broth to a boil; add potatoes, cabbage, celery, and reserved ham. Continue to simmer until potatoes are tender, about 45 minutes.

  4. Whisk 1/2 cup water and flour in a bowl; whisk into potato-ham soup until thickened. Add light cream; stir.

Nutrition Facts (per serving)

111 Calories
0g Fat
25g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 111
% Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 1%
Sodium 33mg 1%
Total Carbohydrate 25g 9%
Dietary Fiber 4g 13%
Total Sugars 2g
Protein 3g
Vitamin C 36mg 179%
Calcium 47mg 4%
Iron 1mg 7%
Potassium 570mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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