By andypandy on January 21, 2004
Photo by MnBiker
Photo by MnBiker
"Dutch , german recipe...If I have left over ham meat, I will also add this when I add the cabbage..."
Serving Size: 1 (5351 g)
Servings Per Recipe: 1
"I have made this soup many times now and it has become one of my very favorites. The only thing I do different is add celery, green beans, fresh or frozen, cut. and fresh sliced mushrooms.(love my veggies lol) My whole family just loves it too. I want to thank you for sharing this recipe and i tell everyone I know how great it is. And pass it along to them. And I'm glad I could be the first to post a photo. Would have givien it 10 stars if i could........"
"I followed the recipe (as much as I follow any recipe) except instead of potatoes, I pureed a can of Great Northern Beans with some of the broth and added a can of tomato paste. The soup is thicker and has a few less carbs, but is delicious. Highly recommended!!"
"I cut this recipe in half and it still made a lot of soup. I made as is with the exception of adding tomato sauce along with the canned tomatoes because I like my soup to have more of a tomato base. I used seasoned salt instead of regular salt and did not use the optional sugar in the recipe. I really like this soup. It had a lot of flavor. I would probably add a little more potatoes next time. This is actually a pretty healthy soup. Too bad it is only my husband and I, even with cutting the recipe in half, we still have a lot of soup left. I think I will try freezing some. Thanks for sharing your recipe with us."
"I was looking up this recipe to prepare for the Easter ham left-overs, and realized I hadn't rated it from the Christmas ham left-overs! I love soups, but despise cream-based soups, so this was the perfect find. I used noodles instead of potatoes, and red cabbage instead of regular. This is an awesome soup and it makes a ton!"
"This is a very rich, flavorful soup. I used one onion, omitted the red pepper, and used beef stock instead of chicken. I also pureed my tomatoes. I added a scant tablespoon of salt ( I used a good deal of beef stock and it was very low in salt!), and did not use the sugar. Excellent!!"
"This soup has a great flavor and lots of veggies. I made these changes: used 2 quarts of water (it turns out my "big" soup pot isn't so big!), 4 chicken bouillon cubes, green bell pepper instead of red, and omitted the cabbage and parsley. The best part: my husband who doesn't eat vegetables had second helpings, although he did have to pick around the "green things" (bell peppers) and "grass" (oregano and thyme)!"
"I never thought of ham and vegetable together for soup till I saw your recipe. Changed a few items to fit our preferences. A delicious change from the bean soup variations that usually make from leftover ham bone. Thanks!"
"This is my first ham bone soup, and it was wonderful. I used 2 qts of fat-free low sodium chicken broth plus 1 qt of water, and skipped peppercorns, and the soup turns out extremely tasty and hearty. Everyone had seconds and/or thirds."
"great ham soup, very hearty and warming on a cold winters night.. also added left over ham, used 2 cans of rotell tomatoes instead of the pepper sauce..served this with a pan of cornbread and the family loved it..Thanks Andy"
"Very good, great ham taste, super easy to make!"
"easy to make, fantastic taste, whole family loved it, we used to smoked ham bones which gave a fantastic original flavour. If the soup is allowed to cool down overnight before adding the vegetables and the fats skimmed off before finishing the cooking it did not affect my blood sugar levels, for a diabetic important."