Make the most of leftover ham pieces in this hearty ham bone soup. In addition to the pork, this ham soup recipe is studded with beans, greens, and carrots.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Rinse dried beans; drain. In a large pot combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or place beans in water in the pot. Let soak in a cool place overnight.) Drain and rinse beans.

  • In the same pot brown the ham bone on all sides in hot butter over medium heat. Stir in Great Northern beans, salt, pepper, and 8 cups fresh water. Bring to boiling; reduce heat. Simmer, covered, 1 to 1 1/2 hours or until beans are tender, adding fennel, carrots, and green beans for the last 30 minutes of cooking.

  • Remove ham bone. When cool enough to handle, cut meat off bones. Coarsely chop meat. Add meat and oregano to soup in pot. Remove from heat. Stir in vinegar just before serving.


If you don't have a ham bone, swap in meaty smoke pork hocks (the meat-and-bone portion of the hog's leg).

Nutrition Facts

264 calories; 6 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 20 mg cholesterol; 269 mg sodium. 1331 mg potassium; 39 g carbohydrates; 11 g fiber; 4 g sugar; 16 g protein; 0 g trans fatty acid; 5469 IU vitamin a; 13 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 220 mcg folate; 0 mcg vitamin b12; 174 mg calcium; 6 mg iron;