In a Dutch oven, bring ham bone and water to a boil.
Reduce heat and cover and simmer for 1 1/2 hours.
To broth, add lentils, tomatoes, carrots, celery, onions, and seasonings and bring to a boil.
Reduce heat and cover and simmer for 30 to 40 minutes or until lentils and vegetables are tender.
Meanwhile, remove ham from bone and coarsely chop.
Add ham and parsley to soup and heat through.
everal inches of water; soak for at least 24 hours. Drain
Cover ham bone in water and simmer for about an hour.
Add onion and bay leaves. Simmer until onions are tender.
Add potatoes, garlic, ham and beans. Simmer until ham falls off bone.
Remove ham from ham bone. Add ham to soup and discard bone.
Add butter, milk and pepper. Simmer until heated thoroughly.
Add cornstarch or instant potato flakes to thicken.
eat, cover and let sit for 1 hour.
Return to
Place the ham bone into a large pot and fill with enough water to cover. Bring to a boil and cook for 15 minutes. Add the onion and tomatoes, then stir in the frozen mixed vegetables and potatoes. Simmer for about 20 minutes, then add the macaroni, rice, and chopped ham. Cover and simmer over medium-low heat for 1 1/2 hours. Any ham on the bone should come off easily. Stir in the tomato sauce and let cool for about 15 minutes before serving.
arrots, celery, tomato, quartered onion, ham bone, 3 cloves garlic, and bay
roth, dried split peas, water, ham bone and bay leaf; bring to
ith cold water.
Place Ham bone/s in large pot. You
eat, cover, and let stand for 1 to 2 hours. Drain
Place ham bone in a large slow cooker.<
n peas and garlic. Nestle ham bone into the pot; add stock
Place ham bone in a slow cooker; top
In a large soup pot cover ham bone, peas and onion with water. Boil over medium heat until ham is soft and falls off the bone. Remove bone and ham.
Cut ham into small pieces and return to pot. Add Potatoes, chicken bouillon, garlic powder, celery, carrots, black pepper, salt and bay leaf.
Cook until peas, potatoes, carrots and celery are tender.
Serve with hard rolls for dunking.
s dissolved; add onion mixture, ham bone, diced tomatoes, corn, tomato sauce
Put the ham bone in water to cover, bring to boiling, then reduce the heat to low and simmer 1 hour with, chopped onions, sliced carrots, and diced rutabaga.
Add the tomatoes, barley, beans, and cabbage.
Add the bouillon, pepper and sugar.
Cook until the meat falls off the bone.
Remove the ham bone cut the ham in little pieces and put back in the soup. Enjoy!
Add onion and celery to crock pot.
Place ham bone or hocks on top of onion and celery.
Pour rinsed beans around ham and sprinkle with pepper.
Add bay leaves and garlic.
Add chicken stock and stir to combine all ingredients cover and cook on low for 8 hours.
When ham is tender (6-7 hours) Remove meat from bones (discarding fat and bones) and return meat to the pot. Stir to combine and break up ham pieces.
To thicken smash some of the beans on the side of crock pot.
When done skim any fat off and discard bay leaves.
inse beans.
Add water, ham bone and broths to beans in
Simmer beans in water with ham bone for 2 hours.
Add other ingredients, simmer 2 hours, until beans are tender.
Remove meat from bone, discard bone.
Break ham bone into 2 or 3 pieces.
Place in large soup kettle.
Add water; simmer for 30 minutes.
Remove bones; remove meat from bones.
Chop meat; return to broth.
Add carrot, celery and onion; simmer for 30 minutes.
Add remaining vegetables. Simmer for 1 to 1 1/2 hours.
Add macaroni; season with salt and pepper.
Bring 3 quarts water and ham bone to a boil in a