Save a Ham Bone, Feed a Cowboy Soup Recipe leaves no doubt that it delivers a hearty bowl that will satisfy your hunger. I love cooking soups from items on hand. It is a great way to feed your creativity, use leftovers, maximize time for your passions. Serving soup in the evening is an easy meal to reheat after a long day at work or play.
Spring and Summer call out for easy meals to serve late afternoon after work. Meals that will allow you to put in 9 holes at the golf range or paddle board in the lake or bay while watching for the sun to set gently down. If your busy you should want to squeeze every ounce out of those daylight saving hours that magically appear. Use it or lose it.
How to use your leftover Ham Bone and Ham scraps
To save time and money is important to everyone. Save a Ham Bone, Feed a Cowboy Soup Recipe makes great use of the left over ham bone. Remember, waste not want not. Check out this category for other ways to re-purpose leftovers.
Always, make the ham stock and use right away or freeze for later use. Depending on how busy my schedule is will typically determine when I use. Using the freezer gives you options for how and when to process. Save any extra stock to use for other recipes.
Remember, a stock rendered from a ham bone and scraps could be used in variety of recipes for soups or cooking any variety of beans. Homemade stocks breathe soul into your cooking in a way that store-bought stocks do not. Of course it is more steps and time but it makes your food have more hidden layers of flavor. Ham and potato flavors marry together well in any dish.
Of course, adding two types of potatoes white and sweet give a creamy base for the soup. Homemade stock and dried porcini mushrooms elevate this soup to another level. Porcini mushrooms offer health benefits that are worth looking into further. Grill Man loved the flavors in this simple soup. I think it is worthy of your next dinner party. Please let me know what you think.
Finally, shout out to Alexa for Ronnie Wood and Bo Diddley, I’m A Man recorded Live At The Ritz New York City in 1988. This recording will get your cowboy boots moving in one direction or another.
| Servings | Prep Time |
| 6-8 People | 45 Minutes |
| Cook Time |
| 90 Minutes |
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Velvety Potato soup cooked from Ham stock, loaded with potatoes, ham, seasonings and Porcini mushrooms.
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- 1 Ham bone & ham scraps
- 1 1/4 Cup Onion Chopped
- 1 Cup Celery Chopped
- 4 Cups White Potatoes
- 4 Cups White Sweet Potatoes raw
- 1/2 Cup Butter
- 3 Tablespoon All-purpose
- 3 Cups Ham Stock
- 6 Cups Water
- 20 Turns Black Pepper
- 1 Tablespoon Chives Dried
- 1 1/2 Teaspoon Poultry Seasoning
- 1/2 Teaspoon Salt
- 1/8 Teaspoon Cayenne
- 1 Cup Porcini Mushrooms Dried Mushrooms Product of France
- 1 1/2 Cup Ham Diced
- Combine ham bone and ham scraps to large stock pot. Cover with water and boil on high for 45 minutes. If water reduces beyond ham bone and scrap line add a cup of water to pot. Once complete, strain broth from ham scraps into a large measuring container. Reserve broth, toss bone and scraps.
- Meanwhile ham stock is reducing, I prepare other ingredients for recipe. Into a large bowl, add onions and celery.
- Peel all potatoes and set aside. Using a sharp knife, cut white potatoes in half lengthways, in half again and then dice. Add all white potatoes to large bowl
- Sweet potatoes are harder to peel. I cut into 1/4" slice working from edge and then dice into smaller pieces. Add to bowl.
- Using the broth stockpot, prepare to cook your sauce. Remove any debris before starting but do not wash. On medium low heat add butter and melt. Stir in flour and constantly stir for five minutes. Add in ham stock and stir well.
- Start adding the following ingredients water, onion, celery and all potatoes. Stir well and cook on medium high heat for 30 minutes.
- Add in seasonings, salt, pepper, poultry seasoning, chives and cayenne. Stir well and cook on medium high for 10 minutes. Turn off heat.
- Add in porcini mushrooms and cover with lid. Allow soup to sit covered for 25 minutes to rehydrate mushrooms.
- Turn soup on medium low and add in ham. Cook for 5-10 minutes just enough to heat ham. Serve hot.
- Lagniappe: Serve with crusty French Bread and salad for a delicious meal.
