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Ham Bone Soup with Vegetables

Prep Time20 mins
Slow Cooker8 hrs
Total Time20 mins
Course: Main Course
Cuisine: American
Keyword: ham bone soup
Servings: 5
Author: Rachel Quenzer


  • 1 leftover ham bone with meat still on it. (If you don’t want to use ham on the bone you can also try this with any leftover ham.)
  • 32 oz. of chicken broth
  • 8 red potatoes chopped
  • 1 white onion diced
  • 1 bag frozen corn
  • 1 bag frozen peas
  • 4 cups of spinach or kale
  • A handful of parsley
  • Pepper to taste


  • Slice any excess meat off your ham bone and chop it into bite-able pieces. You don’t have to get too close to the bone because that meat will fall off in cooking, but anything that might still look like it could be used for a sandwich remove and chop.
  • Add your ham bone and extra meat to your crock pot. Add in your chicken broth. I use regular chicken broth because I prefer it. You can use unsalted but I always find I’m adding salt back in when I use unsalted. Plus the honey and brown sugar on our ham (We had a Honey Baked Ham) and the salt combined to make a beautiful flavor.
  • Add in your chopped potatoes and onions.
  • Set your crock pot on low and cook for 8-10 hours. Add in your corn halfway through. If you aren’t home you can dump it in with the potatoes.
  • Add in your peas about a half hour before the soup is done. If you add them too early, I think they will get too mushy and fall apart on you.
  • When it's done, remove the bone and any large pieces that may have broken off. The meat left on it should have just fallen off. Shred any larger pieces.
  • Add in your spinach or kale. The heat of the soup will cook it perfectly. You can add both if you have them. I added spinach the first day and then kale later in the week.
  • Top with ground, black pepper as desired and serve.