Ham Bone Soup in the slow cooker

 

Ham Bone Soup (Slow Cooker)

Picture is off the website

Jed and I really liked the soup! I even had one son compliment it was the best broth soup he had had :)! 

The soup was simple to make. -Annette

A ham bone is slow cooked with veggies like potatoes, carrots, corn, and beans. Serve it with some easy dinner rolls for the perfect meal!
https://www.spendwithpennies.com/ham-bone-soup-slow-cooker/

Prep Time15 minutes

Cook Time6 hours

Total Time6 hours 15 minutes

Servings8 servings

AuthorHolly Nilsson

Equipment

6 QT Slow Cooker

Ingredients  

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• ▢1 tablespoon butter
• ▢1 large onion diced
• ▢1 meaty ham bone (I added extra ham I had because the ham bone didn't have a lot of ham on it)
• ▢1 pound Yukon gold potatoes diced, peeled optional
• ▢3 medium carrots sliced
• ▢2 ribs celery sliced
• ▢1 cup frozen corn thawed
• ▢15 ounces cannellini beans drained and rinsed (white kidney beans)
• ▢7 cups chicken broth or water
• ▢2 bay leaves
• ▢2 sprigs thyme or 1 teaspoon dried thyme leaves 
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• ▢¼ cup fresh parsley (I used 4 tsp of dried parsley as I didn't have fresh on hand)

Instructions 

• Cook the onion in butter in a small skillet over medium heat until slightly softened.
• Combine all ingredients in the slow cooker.
• Cover and cook on high for 6 hours or on low for 9-10 hours.
• Remove ham bone, bay leaves and thyme stems (if using fresh thyme).
  
• Chop meat from the bone and add back into the soup. Stir and serve.

Notes

• The size of your ham bone or the amount of meat on the bone can add more or less flavor. 
• Use a smoked ham hock if you don’t have a ham bone.
• Add leftover gravy or homemade stock for extra flavor.
• Replace canned beans with soaked beans. This will increase the cooking time.
• Add leftover vegetables from your turkey dinner, such as sweet potatoes, green beans, peas, corn, carrots, squash, during the last 30 minutes of cooking time.
• The ham bone should not be used for more than one soup
• Store leftovers in the fridge in a covered container for up to 4-5 days. Reheat on the stovetop or in the microwave. 

4.95 from 182 votes

Nutrition Information

Calories: 189 | Carbohydrates: 22g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 574mg | Potassium: 512mg | Fiber: 5g | Sugar: 3g | Vitamin A: 4070IU | Vitamin C: 13.3mg | Calcium: 75mg | Iron: 3.6mg

Raspberry Preztel Jello Salad

 Raspberry Pretzel Jello

https://natashaskitchen.com/raspberry-pretzel-jello/

We loved it! Great recipe!    -Annette

Prep Time: 50 minutes

 

Cook Time: 10 minutes

 

Total Time: 1 hour

Author: Natasha of NatashasKitchen.com

Course: Dessert

Cuisine: American

Keyword: Raspberry Pretzel Jello

Skill Level: Easy

Cost to Make: $6-$7

Servings: 12

Ingredients

• 6 oz package Raspberry Jell-O
• 2 cups boiling water
• 2 1/2 cups salted pretzel sticks, before crushing
• 1/4 cup granulated sugar
• 1 stick, 8 Tbsp unsalted butter
• 1 8oz package cream cheese - softened
• 1 8oz package Cool Whip - thawed in the refrigerator
• 3/4 cup granulated sugar
• 12 oz bag frozen raspberries - thawed in refrigerator

Instructions

Pre-heat oven to 350°F.

1. Combine 6 Oz packet of Jell-O with 2 cups of boiling water and set aside to cool to room temperature.
2. Crush 2 1/2 cups of pretzels in a ziploc bag, using a rolling pin.
3. Melt 1 stick of butter than add 1/4 cup sugar in saucepan. Add pretzels and mix together.
4. Lightly press pretzel mix into a 13x9 -inch pyrex dish and bake for 10 minutes at 350°F, then cool to room temperature.
5. While pretzel mix is cooling down, beat 8 oz of cream cheese and 3/4 cup sugar on medium/low speed until well-combined.
6. Next, stir in Cool Whip using a spatula and mix until well combined.
7. Spread mixture over cooled pretzels and go all the way to the edges of the dish to create a seal. You don't want the jello to leak into the pretzels. Refrigerate 30 minutes.
8. Place raspberries evenly on top of the cream filling and pour Jell-O over raspberries and refrigerate until jello is set.