Easter Ham Bone Soup

This ham bone soup with cabbage, potatoes, and celery is a hearty meal. A bit of light cream adds a delightful, rich texture to this easy-to-make meal.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 55 mins
• Total Time: 2 hr 15 mins
• Calories: 111 Calories

Ingredients

• 3 quarts water
• 1 ham bone
• 1 cup light whipping cream
• 2 large stalks celery, chopped
• 4 cups chopped cabbage
• 5 potatoes, cut into 1-inch cubes
• 5 green onions, chopped, or more to taste
• 0.5 cup water
• 0.33333334326744 cup all-purpose flour

Recipe Instructions

Step 1

Bring 3 quarts water and ham bone to a boil in a large stockpot. Boil until meat comes off easily from bone, about 1 hour. Remove bone from broth, allow to cool enough to touch, then remove as much meat as possible. Transfer meat to a resealable plastic bag; seal the bag and refrigerate.

Step 2

Pour broth into a large bowl; cover and refrigerate 8 hours to overnight. Skim and discard any fat from the top of chilled broth; transfer broth to a large pot.

Step 3

Bring broth to a boil; add potatoes, cabbage, celery, and reserved ham meat. Reduce heat and simmer until potatoes are tender, about 45 minutes.

Step 4

Whisk together 1/2 cup water and flour in a small bowl until smooth; whisk into soup until thickened. Stir in light cream until incorporated.