Easter Ham Bone Soup Recipe

"Great way to use the Easter ham bone."


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  • 3 quarts water
  • 1 ham bone
  • 5 potatoes, cut into 1-inch cubes
  • 4 cups chopped cabbage
  • 2 large stalks celery, chopped
  • 5 green onions, chopped, or more to taste
  • 1/2 cup water
  • 1/3 cup all-purpose flour
  • 1 cup light whipping cream
  • Directions

  • Prep
  • Cook
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    1. Bring 3 quarts water and ham bone to a boil in a large stock pot. Boil until meat from the bone comes off easily, about 1 hour. Remove bone from broth. Allow bone to cool enough to touch; remove as much meat from as possible. Transfer meat to a resealable plastic bag, seal, and refrigerate.
    2. Pour broth into a large bowl; cover and refrigerate overnight. Skim and discard any fat from the top of the chilled broth; transfer broth to a large pot.
    3. Bring broth to a boil; add potatoes, cabbage, celery, and reserved ham. Continue to simmer until potatoes are tender, about 45 minutes.
    4. Whisk 1/2 cup water and flour in a bowl; whisk into potato-ham soup until thickened. Add light cream; stir.


    • Partner Tip
    • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

    Nutrition Facts

    Per Serving: 111 calories;0.2 g fat;24.8 g carbohydrates;3.3 g protein;0 mg cholesterol;33 mg sodium.Full nutrition
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