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To make a great hearty ham bone soup, you need a few key ingredients. First, you need a large ham bone with some meat still attached. This bone adds rich flavor to the soup. Next, gather six cups of low-sodium chicken broth and two cups of water. The broth gives a solid base to your soup.

Hearty Ham Bone Soup with Potatoes and Cabbage

Warm up your dinner table with this Hearty Ham Bone Soup with Potatoes and Cabbage recipe. Perfect for using leftover ham, this comforting soup combines rich flavors and wholesome ingredients in just a few simple steps. Packed with nutrients from potatoes and cabbage, it's ideal for chilly days or a quick weeknight meal. Click through for the full recipe and start cooking this delightful dish today!
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Ingredients
  

1 large ham bone with meat remaining

6 cups low-sodium chicken broth

2 cups water

3 medium potatoes, diced

2 cups chopped cabbage (green or napa)

1 large onion, chopped

3 cloves garlic, minced

2 carrots, sliced

2 stalks celery, chopped

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 bay leaf

Salt and pepper to taste

2 tablespoons olive oil

Chopped fresh parsley for garnish (optional)

Instructions
 

Sauté the Vegetables: In a large stockpot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 3-4 minutes until softened and fragrant.

    Add Remaining Vegetables: Stir in the sliced carrots and chopped celery, cooking for an additional 5 minutes.

      Incorporate the Ham Bone: Place the ham bone into the pot, followed by the chicken broth and water. Ensure the bone is mostly submerged.

        Season the Soup: Add the dried thyme, smoked paprika, bay leaf, salt, and pepper. Bring the mixture to a gentle boil.

          Cook the Soup: Once boiling, reduce the heat to low. Cover and let the soup simmer for 1 hour, allowing the flavors to meld.

            Add Potatoes and Cabbage: After the hour has passed, remove the ham bone, and add the diced potatoes and chopped cabbage to the pot. Return the ham bone back to the soup.

              Continue Simmering: Simmer for another 30-40 minutes or until the potatoes are tender and the cabbage has wilted. If desired, shred any remaining ham from the bone and return the meat to the pot.

                Final Adjustments: Taste and adjust the seasoning with more salt and pepper if necessary. Remove the bay leaf before serving.

                  - Prep Time: 15 minutes | Total Time: 1 hour 45 minutes | Servings: 6-8

                    - Presentation Tips: Ladle the soup into bowls and garnish with chopped fresh parsley. Serve with crusty bread on the side for a complete meal.