After-the-Holidays Ham Bone Soup

Recipe View 15 mins Place the ham bone in a large, heavy-bottomed pot or Dutch oven. Cover completely with water. Bring to a rolling boil, then reduce heat and simmer for 15 minutes. (15 minutes)

Recipe View 5 mins Add the chopped onion and tomatoes (with their juice) to the pot. Stir in the thawed mixed vegetables and diced potatoes. (5 minutes)

Recipe View 20 mins Return to a simmer, then reduce heat to low. Cover the pot and let simmer gently for approximately 20 minutes, or until the potatoes are just tender. (20 minutes)

Recipe View 5 mins Stir in the uncooked elbow macaroni, long-grain rice, and chopped cooked ham. Ensure everything is submerged in the liquid; add more water if needed. (5 minutes)

Recipe View 1 hrs 30 mins Cover the pot again and simmer over medium-low heat for 1 1/2 hours, or until the macaroni and rice are cooked through and the ham is falling off the bone. Stir occasionally to prevent sticking. (90 minutes)

Recipe View 10 mins Remove the ham bone from the pot. Let it cool slightly, then shred any remaining ham from the bone and return the shredded ham to the soup. Discard the bone. (10 minutes)

Recipe View 5 mins Stir in the tomato sauce and season to taste with salt and freshly ground black pepper. If desired, add smoked paprika for a richer flavor. (5 minutes)

Recipe View 15 mins Let the soup cool slightly for about 15 minutes before serving. This allows the flavors to meld together beautifully. (15 minutes)