Menu Enter a recipe name, ingredient, keyword...

carrot123

HONEY BAKED HAM BONE STEW (SOUP)

By

SO GOOD.MAKE IT AT LEAST 2 TO 3 TIMES A YEAR WITH ANY BONE IN HAM

Rate this recipe 4.3/5 (3 Votes)
HONEY BAKED HAM BONE STEW (SOUP) 0 Picture

Ingredients

  • Sauté until tender (about 5 minutes):
  • Ham-Bone Stew
  • In a heavy Dutch oven heat over medium-high heat
  • 2 tablespoons corn oil
  • 1 large onion, chopped
  • 3 large garlic cloves, finely chopped
  • Add and stir to mix through:
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried thyme, crumbled
  • 1 bay leaf
  • 1/2 teaspoon dried crushed red pepper
  • Then add and simmer for about 45 minutes to an hour
  • 2 14 1/2-ounce cans chicken broth
  • 1 14 1/2-ounce can sliced stewed toma
  • Ham-Bone Stew
  • In a heavy Dutch oven heat over medium-high heat
  • 2 tablespoons corn oil
  • Sauté until tender (about 5 minutes):
  • 1 large onion, chopped
  • 3 large garlic cloves, finely chopped
  • Add and stir to mix through:
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried thyme, crumbled
  • 1 bay leaf
  • 1/2 teaspoon dried crushed red pepper
  • Then add and simmer for about 45 minutes to an hour
  • 2 14 1/2-ounce cans chicken broth
  • 1 14 1/2-ounce can sliced stewed tomatoes
  • 1 ham bone with some meat on it (or 1 1/2 cups diced HoneyBaked Ham®-reduce cooking time slightly)
  • Remove bone from soup, let cool to handle and then scrape the meat off of it and return the meat to pot. Then add and simmer for an additional 15 minutes.
  • Season to taste with salt and pepper.
  • Ladle into bowls, top with a small bit of Shredded cabbage Or chopped cilantro and serve.
  • Serves 6
  • toes
  • 1 ham bone with some meat on it (or 1 1/2 cups diced HoneyBaked Ham®-reduce cooking time slightly)
  • Remove bone from soup, let cool to handle and then scrape the meat off of it and return the meat to pot. Then add and simmer for an additional 15 minutes.
  • Season to taste with salt and pepper.
  • Ladle into bowls, top with a small bit of Shredded cabbage Or chopped cilantro and serve.
  • Serves 6

Details

Preparation

Step 1


Ham-Bone Stew
In a heavy Dutch oven heat over medium-high heat
2 tablespoons corn oil

Sauté until tender (about 5 minutes):
1 large onion, chopped
3 large garlic cloves, finely chopped

Add and stir to mix through:
1 1/2 teaspoons ground cumin
1 teaspoon dried thyme, crumbled
1 bay leaf
1/2 teaspoon dried crushed red pepper

Then add and simmer for about 45 minutes to an hour
2 14 1/2-ounce cans chicken broth
1 14 1/2-ounce can sliced stewed tomatoes
1 ham bone with some meat on it (or 1 1/2 cups diced HoneyBaked Ham®-reduce cooking time slightly)

Remove bone from soup, let cool to handle and then scrape the meat off of it and return the meat to pot. Then add and simmer for an additional 15 minutes.
Season to taste with salt and pepper.
Ladle into bowls, top with a small bit of Shredded cabbage Or chopped cilantro and serve.

Serves 6

Review this recipe