This soup with cabbage is a great way to use the Easter ham bone.
Easter Ham Bone Soup
This soup with cabbage is a great way to use the Easter ham bone.
Ingredients
- 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
- ½ cup water
- ⅓ cup all-purpose flour
- 1 cup light whipping cream
Instructions
- 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.
- 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.
- Bring broth to a boil; add potatoes, cabbage, celery, and reserved ham meat. Reduce heat and simmer until potatoes are tender, about 45 minutes.
- 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.
