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Easter Ham Bone Soup

Easter Ham Bone Soup Recipe


A leftover Easter ham bone turns into a hearty soup with potatoes, cabbage, celery. A bit of light cream adds a rich texture to this easy meal.


  • 3 quarts water
  • 1 ham bone
  • 5 medium (2-1/4" to 3" dia, raw)s potatoes, cut into 1-inch cubes
  • 4 cups chopped cabbage
  • 2 large stalks celery, chopped
  • 5 stalk (blank)s green onions, chopped, or more to taste
  • ½ cup water
  • ⅓ cup all-purpose flour
  • 1 cup light whipping cream


  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.

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Nutritional Information

Easter Ham Bone Soup

Servings Per Recipe: 10
Calories: 110.5
% Daily Value *
protein: 7 %
carbohydrates: 8 %
exchange other carbs:
dietary fiber: 15 %
saturated fat:
vitamin a iu: 3 %
niacin equivalents: 18 %
vitamin b6: 23 %
vitamin c: 60 %
folate: 12 %
calcium: 5 %
iron: 7 %
magnesium: 13 %
potassium: 16 %
sodium: 1 %
thiamin: 15 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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