Rachie's Ham Bone Soup
photo by Elly in Canada
- Ready In:
- 2hrs 15mins
- Ingredients:
- 11
- Serves:
-
10
ingredients
- 1 ham bone
- 2365.9 ml water (about)
- 473.18 ml chopped carrots
- 354.88 ml chopped celery
- 236.59 ml chopped onion
- 2 medium white potatoes, peeled and chopped
- 9.85 ml pepper
- 2 bay leaves
- 354.88 ml lentils
- 473.18 ml egg noodles
- 236.59 ml frozen peas
directions
- Place ham bone in a medium stock pot. Fill water to just cover ham bone.
- Bring water to a boil and add carrots, celery, potato, onion, pepper, and bay leaves.
- Reduce heat to a medium simmer. Simmer 1 hour.
- Add lentils.
- 10 minutes before serving, bring back to a boil and add egg noodles.
- 5 minutes before serving, add peas.
- Serve when noodles are cooked to desired "doneness".
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Reviews
-
I used about a gallon of water to cover the ham bone. I used 3 tablespoons of Spike brand seasoning , and 1 tablespoon of seasoned salt , along with just 1/8 teaspoon of black pepper and 1 tablespoon of powdered garlic. Our ham bone was rather picked over before I could save it for the soup..no worries just went to the supermarket and bought a little (less than a lb)<br/>hamsteak. I cut up the hamsteak and threw it in the pot. The bone worked well as flavoring agent I'd say. This rest of the ingredients here work well. I would make this again
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I had a large amount of ham left from Thanksgiving and wanted something other than my usual ham and green bean soup and this looked like just the thing. I made it per the recipe except for the lentils (didn't have any) and found it to be extremely bland. (I would have given it 2 stars.) To save the soup I added a can of crushed tomatoes, some vegetable bullion, some additional salt and pepper, a can of great northern beans, and a can of dark red kidney beans. The end result was sooooo good (5 stars, if I do say so myself)I will definitely make it again. (6)
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I am sure this IS a good recipe, even though my inexperienced attempt went awry! I tried this out - but thought 2 Tablespoons of pepper had to be wrong. I am no cook/chef though - so I tried 1 1/4 Tbsp - WAY TOO MUCH! I know, I know, DUH for me! lol I had to drain most of the stock, add more hot water and attempt to re-season. All the solid contents were already inundated with the pepper though. Am going to try it over rice or pasta to further help cut the pepper - so I don't waste so much food.
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RECIPE SUBMITTED BY
I am a married stay at home mom (former teacher) with two little girls. I enjoy cooking but love baking even more! (My husband certainly doesn't complain!) All the girls in my family and I all enjoy exchanging recipes and trying them out on our families. Taste of Home and Betty Crocker were my original kitchen/recipe resources - now I am a Zaar-aholic! I love trying out new recipes and my family does too! It brings me great joy and is a personal goal of mine to be able to offer a meal or a treat to any guest that comes in my door.