Time to Redefine our Lives in Oregon

I had a request on FB to post the recipe to my Ham Bone Soup.  This seemed like the easiest way to do it.  Looking for a Vegetarian version….scroll down to the end of the post.  Don’t have a ham bone stock….use Chicken Stock.


Ham Bone and Bean Soup



  • 1 leftover ham bone (with a small amount of ham still attached to bone)
  • 4 bay leaves
  • 1 tablespoon whole cloves (or add 1/4 tsp ground cloves when making SOUP – see below)
  • Water – enough to completely cover the bone.

Bring water to boil over high heat with ham bone already in the water.  Reduce heat, cover and simmer for 4 hours adding HOT water as necessary to keep bone covered.   After 4 hours, take pot off of heat and let cool a bit.  Remove the ham bone and discard, then strain the stock into a bowl or pot to refrigerate overnight.  The next day, skim the risen fat off of the top.  You can freeze the stock at this point or make your soup.



  • Celery – 3 stalks cut into pieces
  • Leaks – 2 stalks (cut, and soaked & separated in a bowl of water to clean, remove from water)
  • Carrots – 3 regular long carrots cut into pieces
  • Garlic – 5 to 7 cloves chopped
  • 1 med or 1/2 large yellow onion chopped
  • Leftover Ham – whatever amount you want, chopped
    • Dried Beans –  if using dried beans, the 7 Bean Bag is great (minus the flavor packet)
      • Extra amount of dried Lima Beans   OR
    • Canned Beans – 1 can pinto; 1 can white beans (drain, but do not rinse beans)
      • I don’t like canned Lima Beans so I soak 1 & 1/2 cups overnight
        • (If you are not using Lima Beans add an additional can of Pinto and White Beans.)
        • (If you are adding a small amount of ham us an extra amount of beans for heartiness.)


  • Ham bone stock – at least 16 cups (if you didn’t come out with 16 cups just add water)
  • 1/4 cup of brown sugar
  • 1/4 cup of apple cider vinegar
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1 tsp Allspice
  • 1/2  tsp ground cloves (ONLY IF YOU DIDN’T ADD CLOVES TO THE STOCK – see above.  If making the vegetarian version, or chicken stock version – scroll to end post – definitely add the ground cloves at this step.)
  • 1 – 2  tsp ground curry
  • 1 tblsp black pepper
  • *optional* Add a little heat (red pepper flakes, hot pepper sauce, or Cajun spices)
  • Due to the saltiness of the ham, I usually do not add additional salt
  • 1 cup Robs Red Mill Dried Lentil Soup (has a mix of dried peas, carrots, etc.) You do not soak this ahead of time, it cooks and breaks down with the soup.

Add all ingredients  – except the HAM pieces (Stock, Soup Prep items, and SOUP items) into pot – stir to mix.  Bring to a boil.  Turn down heat and simmer for at least 1 hr 15 min.  Stir occasionally adding HOT water as needed.  My soup pot looses a lot of water from steam (the lid does not fit tightly) so I keep a close eye on stock level as it cooks.  If using dried beans, check done-ness of beans at the 1 hr 15 min. mark….add more time if needed.  Once beans are soft add the HAM pieces and simmer an additional 10 minutes.

Take off heat and lightly combine ingredients using an immersion blender to desired chunkiness.  ENJOY!



Use all ingredients and instructions above, MINUS THE HAM BONE STOCK, substituting for at least 3 large cartons of chicken broth and 4 cups of water.



Use all ingredients and instructions above, MINUS THE HAM BONE STOCK, AND HAM, substituting for at least 3 large cartons of Vegetable broth and 4 cups of water.

ADDITONALLY:  Add 1 cup of dried elbow macaroni noodles after you use the immersion blender.  Put soup back on the heat and simmer until noodles are cooked.  Add additional stock or water if needed.

My daughter is a vegetarian, and I try to make a veggie version of things I cook if she is eating with us.  She actually had to double check to make sure there was no meat or ham stock in her soup.  The flavors really emulated the hartiness of the Ham Bone Soup.


I hope you enjoy this!!



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