This bone broth soup is the perfect recipe to use any leftover meaty bones!
The star of this soup is leftover ham bone and I’m sure many of you will have a juicy ham as part of your Christmas menu, so don’t give it to Fido yet! Keep it for another use.
If ham isn’t part of your holiday dinner, no problem! You can use turkey, chicken or beef bones. All types of bones can be added to make this delicious, healthy and hearty bone broth soup.
Besides being super flavorful, this leftover ham bone broth soup is rich in collagen and healthy fats, which makes it a powerful healing food.
Bone broth is also consider a beauty food because it improves skin elasticity, makes hair shinier, strengths nails and can even help alleviate skin problems like acne.
The benefits of bone broth go way beyond skin surface. Due to its high collagen content they can also help reduce inflammation, seal leaky gut, boost the immune system and so much more.
If you aren’t part of the bone broth mania yet, you should! Bone broth is becoming the cool kid in everyone’s kitchen. So jump on the bone broth wagon!
You can click HERE to learn how simple it is to make bone broth at home and here’s another delicious recipe that uses bone broth: Gluten-Free Meatball Noodle Soup This is one is also one of my favorite soups!
Leftover Ham Bone Soup
- Leftover ham bone
- 2 carrots, coarsely chopped
- 3 celery sticks, coarsely chopped
- 1/2 onion, whole
- 1 bay leaf
After broth is made:
- 1 cup black eyed peas (sprouted)
- 1 bay leaf
- 1 tsp onion powder
- 1 tsp garlic powder
- 4 small potatoes, chopped
- 1 turnip, peeled and chopped
- 2 carrots, peeled and chopped
- 2 celery sticks, chopped
- 2 cups leftover ham (chopped)
- 1 tomato, chopped
- 1 cup kale, chopped
- Season with sea salt and pepper
- 2 cups leftover ham, chopped
- If you are using black eyed peas or any other type of legumes/bean make sure to soak them overnight in filtered warm water with some lemon juice or sea salt. Discard water and reserve beans for later on this recipe. If you don’t eat legumes, simply skip this part. Ready! Set! Let’s cook!
- Fill a soup pot with 2 liters of water. Add all ham broth ingredients. Bring to boil for 30 minutes, cover and then simmer for 1 1/2 hour.
- Strain broth and discard vegetables and bay leaf. Keep bone.
- Return broth and bone to the pot, add black eyed peas and new bay leaf. Cook for 30 minutes on medium heat.
- Add potatoes, turnips and carrots. Cook for 15 minutes or until fork-tender
- Add celery and cook for 10 minutes.
- Add tomatoes, cook for 2 minutes. Then add kale and ham. Cook for 1-2 minutes.
- Season with sea salt and pepper.