Ham Bone Vegetable Soup 1967

Transport your taste buds to a bygone era with this hearty and nostalgic Ham Bone Vegetable Soup 1967. This classic recipe combines a rich, flavorful ham bone broth with a medley of vibrant vegetables like carrots, celery, green beans, and potatoes, all simmered to perfection. Enhanced with aromatic garlic, thyme, and bay leaves, each spoonful is a warm embrace of timeless comfort. The addition of canned diced tomatoes and frozen peas gives the soup a satisfying depth of flavor, while the shredded ham adds a savory, protein-packed boost. Ready in just over two hours, this slow-simmered soup is perfect for cozy family meals or make-ahead batch cooking. Serve it with a crusty loaf of bread and a sprinkle of fresh parsley for the ultimate comfort food experience!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 1 whole ham bone
• 3 medium carrots
• 3 celery stalks
• 1 large yellow onion
• 3 garlic cloves
• 2 large russet potatoes
• 14 oz canned diced tomatoes
• 2 cups green beans
• 1 cup frozen peas
• 8 cups chicken stock
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons parsley (optional, for garnish)

Directions

Step 1

Heat a large stockpot over medium heat and add the olive oil.

Step 2

Dice the carrots, celery, and onion. Mince the garlic. Add the vegetables to the pot and sauté for 5-7 minutes until softened and fragrant.

Step 3

Peel and cube the potatoes into 1-inch pieces. Set aside.

Step 4

Add the ham bone to the pot along with the chicken stock, bay leaves, and thyme. Bring the mixture to a boil over high heat.

Step 5

Reduce the heat to low and let the soup simmer, uncovered, for 1 hour to extract flavor from the ham bone.

Step 6

After 1 hour, stir in the diced potatoes, canned diced tomatoes (with juice), green beans, salt, and black pepper. Continue to simmer for an additional 30 minutes or until the potatoes are tender.

Step 7

Carefully remove the ham bone from the pot and allow it to cool slightly. Strip any remaining ham off the bone and shred it into bite-sized pieces. Discard the bone and return the shredded ham to the soup.

Step 8

Add the frozen peas and cook for an additional 10 minutes until the peas are heated through.

Step 9

Taste the soup and adjust seasoning with more salt and pepper if needed.

Step 10

Remove the bay leaves before serving. Ladle the soup into bowls, garnish with chopped parsley if desired, and enjoy!

Nutrition Facts

Serving size	5030 grams (5030.0g)

Amount per serving	% Daily Value*
Calories	2475

Total Fat 94.30g	121%
Saturated Fat 16.00g	80%
Polyunsaturated Fat 6.60g
Cholesterol 297mg	99%
Sodium 6699mg	291%
Total Carbohydrate 238.10g	87%
Dietary Fiber 44.80g	160%
Total Sugars 63.00g
Protein 179.50g	359%

Vitamin D 0IU	0%
Calcium 733mg	56%
Iron 31mg	172%
Potassium 6848mg	146%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.7%

Protein: 28.5%

Carbs: 37.8%