cover and let sit for 1 hour.
Return to
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.
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.
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!
Bring 3 quarts water and ham bone to a boil in a
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.
Place the ham bone, onion, tomatoes, kidney beans, potatoes, and green pepper into a 3 quart or larger slow cooker. Dissolve the bouillon cubes in water, and pour into the slow cooker.
Cover, and cook on High until warm. Reduce heat to Low, and continue to cook for 5 to 6 hours.
1. In a large pot place ham bone and water. Bring to boil then reduce heat for about 15-20 minutes.
2. Then stir in chicken broth.
3. Add chopped onion, celery, and carrots.
4. Add escarole, beans, and diced tomatoes.
5. Season to taste with salt, pepper, garlic powder, and oregano or Italian seasoning.
6. Bring to a boil then cover pot and simmer for 2 hours.
7. Serve with grated Romano cheese.
Cover the ham bone with water in a large kettle and boil until meat is almost tender.
Add remaining ingredients, except corn. Cover and cook slowly for 3 to 4 hours, adding corn during last 15 minutes.
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\".
Place ham bone in a 2 gallon kettle; add water, tomatoes, parsley, celery, peppercorns, barley, carrots and salt to taste. Boil for 2 hours.
Add cabbage and potatoes.
Cook 30 minutes.
Place ham bone, onion, celery, carrots and water
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.
b>ham bone and bring the soup to a boil. Reduce heat and simmer for
arrots, celery, tomato, quartered onion, ham bone, 3 cloves garlic, and bay
Place ham bone in a large slow cooker.<
everal inches of water; soak for at least 24 hours. Drain
roth, dried split peas, water, ham bone and bay leaf; bring to
eat, cover, and let stand for 1 to 2 hours. Drain
ith cold water.
Place Ham bone/s in large pot. You