This is seriously the easiest soup to make! I make this every time the day after we have ham. It’s a great way to use your leftover hambone and scraps for a second meal the next day.
If you use a ham glaze- especially if it’s this recipe, be sure to save all the juices in the pan from cooking your ham and add them to this soup!
- Left over ham bones & scraps of ham
- 6-8 potatoes- cubed
- 1 bag of frozen peas
- Seasonings if needed
- Your preferred thickening method- see instructions for options
Place the ham bones & scraps (but not the good meat chunks you want in your soup- put those in the fridge until the end) into a crockpot or large pan on your stovetop and fill to the top with water. Cook on low overnight.
The next day (this is on your schedule, there's no time set really) remove the ham bones from the now flavored water along with any fat or undesirable scraps of meat. Add your potatoes and cook until they become fork tender. About 2-3 hours on low, or 1 hour on high for the crockpot. Once potatoes are fork tender add the peas, good meat scraps, and any drippings from the pan the day before (the glaze leftovers etc) to the soup.
This soup should have a LOT of flavor, especially with the pan drippings so it shouldn't really need seasoning, but if you find it does add your favorite type.
To thicken the soup use your preferred method- cornstarch in some of the soup mix then added to the soup, flour & milk mixed together then added to the soup, instant potatoes added to the soup, or a can of cream of chicken soup added to the soup. Any of these methods will thicken your soup. Once the soup is to the desired thickness you may serve it!