Rachie’s Ham Bone Soup: A Hug in a Bowl

There’s a certain magic that happens when a humble ham bone finds its second life. For me, it conjures memories of blustery autumn evenings, the kind that necessitate a steaming bowl of something deeply comforting. My own culinary journey has been punctuated by countless pots of soup, but Rachie’s Ham Bone Soup holds a special place. It’s more than just a recipe; it’s an edible embrace, a testament to how simple ingredients, treated with a little care, can yield profound deliciousness. I recall one particularly chilly December, snow battering the windows, when the rich aroma of this soup simmering on the stove was the only thing that could coax us all out from under our blankets. That’s the power of this soup – it warms you from the inside out, a true gift from the kitchen.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Servings: 10
• Yield: Approximately 10 cups of soup
• Dietary Type: Gluten-Free (if egg noodles are omitted or substituted with gluten-free noodles)

Ingredients

This soup is built on the foundation of a flavorful ham bone, a treasure trove of savory goodness.

• 1 ham bone
• 10 cups water (approximately)
• 2 cups chopped carrots
• 1 ½ cups chopped celery
• 1 cup chopped onion
• 2 medium white potatoes, peeled and chopped
• 2 teaspoons pepper
• 2 bay leaves
• 1 ½ cups lentils
• 2 cups egg noodles
• 1 cup frozen peas

Equipment Needed

• A medium stock pot (large enough to comfortably hold the ham bone and all the liquid and vegetables)
• A cutting board and chef’s knife for chopping vegetables
• A measuring cup and measuring spoons
• A ladle for serving

Instructions

Creating Rachie’s Ham Bone Soup is a wonderfully straightforward process, relying on slow simmering to coax out the best flavors.

1. Begin by placing the ham bone in your medium stock pot. Next, fill the pot with water, ensuring it just covers the ham bone.
2. Place the pot over medium-high heat and bring the water to a boil. Once boiling, carefully add the chopped carrots, chopped celery, chopped potato, chopped onion, pepper, and bay leaves.
3. Immediately reduce the heat to a medium simmer. Allow the soup to simmer gently for 1 hour. This slow cooking period is crucial for tenderizing the vegetables and infusing the broth with the essence of the ham bone.
4. After the initial hour of simmering, add the lentils to the pot.
5. Continue to simmer the soup. 10 minutes before serving, bring the soup back to a boil and then add the egg noodles. Cook until the noodles are tender to your desired doneness.
6. Just 5 minutes before serving, add the frozen peas. These bright green gems only need a few minutes to heat through and retain their vibrant color and fresh flavor.
7. The soup is ready to be served when the noodles are cooked to your liking.

Expert Tips & Tricks

• Ham Bone Selection: For the most flavor, choose a ham bone that still has a good amount of meat attached. This meat can be shredded and added back to the soup for extra richness and substance.
• Vegetable Uniformity: Try to chop your vegetables into roughly uniform sizes. This ensures they cook evenly and present beautifully in the finished soup.
• Broth Enhancement: If you find the broth isn’t as rich as you’d like after the initial simmer, you can remove the ham bone, shred any meat from it, and return the meat to the pot. You can also add a good quality chicken or vegetable broth in place of some of the water for an added layer of flavor.
• Lentil Sort: Before adding your lentils, it’s always a good practice to sort through them to remove any small stones or debris. Give them a quick rinse under cold water as well.
• Noodle Timing: Be mindful of the noodle cooking time. Overcooked noodles can become mushy. If you plan to have leftovers, you might consider cooking the noodles separately and adding them to individual bowls just before serving to prevent them from absorbing too much broth.

Serving & Storage Suggestions

This hearty soup is best served piping hot, ladled generously into deep bowls. A crusty piece of bread is the perfect companion for soaking up every last drop of the flavorful broth.

For storage, allow the soup to cool completely at room temperature before transferring it to airtight containers. It will keep well in the refrigerator for up to 3 to 4 days. To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally. If the soup has become too thick, you can add a splash of water or broth to reach your desired consistency. This soup also freezes beautifully; store in freezer-safe containers for up to 2 to 3 months. Thaw overnight in the refrigerator and reheat as directed.

Nutritional Information

Here’s an estimated breakdown of the nutritional content per serving of Rachie’s Ham Bone Soup. Please note that these values are approximate and can vary based on the specific ingredients used, particularly the ham bone itself.

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	4 g	5%
Saturated Fat	1 g	5%
Cholesterol	15 mg	5%
Sodium	400 mg	17%
Total Carbohydrate	45 g	16%
Dietary Fiber	12 g	43%
Sugars	7 g	14%
Protein	10 g	20%
Vitamin A	50%
Vitamin C	20%
Calcium	6%
Iron	15%

(Percentages are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.)

Variations & Substitutions

While this recipe is wonderfully satisfying as is, there’s always room for a little culinary creativity.

• Vegetable Additions: Feel free to toss in other hardy vegetables like parsnips, turnips, or even some chopped kale or spinach towards the end of cooking for an extra nutrient boost.
• Herbal Notes: A sprig of fresh thyme or rosemary added during the simmering process can impart a subtle, aromatic complexity.
• Gluten-Free Option: For a gluten-free version, simply omit the egg noodles or substitute them with your favorite gluten-free pasta. Rice or quinoa can also be great additions for a heartier, gluten-free soup.
• Spicy Kick: If you enjoy a little heat, a pinch of red pepper flakes added with the initial seasonings can offer a gentle warmth.

FAQs

Q: Can I use a different type of ham bone?
A: Absolutely! Smoked ham hocks or even leftover baked ham with a bone attached will work wonderfully to provide a deep, savory flavor base for your soup.

Q: My ham bone didn’t have much meat on it. What can I do?
A: Don’t worry! The bone itself is the primary source of flavor for the broth. If you’d like more meat, you can always add some cooked, shredded ham or even some leftover chicken to the soup towards the end of cooking.

Q: How can I make this soup even more filling?
A: Adding more lentils, or even a can of drained and rinsed beans like cannellini or kidney beans, will make the soup heartier and more substantial.

Q: Can I make this soup in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Place the ham bone and water in the slow cooker and cook on low for 6-8 hours. Then, add the vegetables and lentils and cook for another 2-3 hours. Add the noodles and peas during the last 30-45 minutes of cooking.

Q: Why are the peas added at the very end?
A: Adding frozen peas just before serving helps them retain their bright green color and sweet, fresh flavor. Overcooking them can turn them dull and mushy.

Final Thoughts

Rachie’s Ham Bone Soup is a timeless classic for a reason. It’s a forgiving recipe that rewards your efforts with a soul-warming, deeply flavorful meal. It’s the kind of dish that brings people together, a comforting presence on any table. So, the next time you find yourself with a leftover ham bone, I urge you to embark on this simple, yet profoundly satisfying culinary adventure. Serve it with a smile, perhaps a dollop of sour cream or a sprinkle of fresh parsley, and savor the simple goodness. Enjoy every spoonful!