Couple thoughts (and of course simply personal preference, no wrong way when making soup.) I find it best to simmer the ham bone for half a day, along with some garlic, celery tops, a crushed onion (skins on), unpeeled carrots. Then strain out, separate the ham and chill overnight (on my front porch this time of year) to let fat come to top so it can be removed. Then bring it back to the stove, add the ham and whatever else you like in soup. I find pasta gets too mushy if you cook too long, and for my taste it doesn't pair well with ham stock. Corn, a summer vegetable doesn't seem right with all the fall/winter options you could add. What I toss in - celery, carrots, chopped onion, Maine Yellow Eyed Beans (or any bean you like), maybe a chopped jalapeno or three, and maybe some parsnip or chopped butternut squash - or even chopped pumpkin. If you aren't into beans, you can always add potato. Seasonings - I find fresh or dried thyme, sage, a sprig of rosemary and some black pepper does fine - no salt, you get enough from the ham. Enjoy!
I think it depends on how much fat you like in your diet. Some will like more, others will want to strain. I'm with you because I eat a lower fat diet.
I made this soup last night. I followed your instructions closely, but found that after an hour and a half of cooking, the pasta was becoming Rey soft. I couldn’t find the pasta you recommended, so I substituted ditalini. Everything was pretty well cooked at that point so I shut the flame off. The taste is fantastic! Next time though, I’ll put the pasta in about 30 minutes before the 3 hours are up. Thanks!
Boil the ham bone by itself first. The foam will rise to the top and you skim it off with a spoon. That foam will make the soup cloudy EVERY SINGLE TIME.
I’m going to make this tomorrow. Something a bit different than the typical old fashioned ham and beans my Midwestern family used to make with the ham bone because my kids aren’t a fan of that meal. I didn’t want to toss the meaty bone, so I’m here on UA-cam to find a different route for it. Thank you!
That’s what I was thinking about. I wasn’t sure it was a good idea to put the pasta in so early. But it depends on how long the bone simmers. Personally I would probably just simmer the ham bone in the chicken broth by its self for a few hrs before I added any other ingredients just to maximize the ham flavor of the broth. But this soup looks awesome. And I can’t wait to give it a go myself!
I make a stock with the ham bone, strain it, then start to build the soup. The same with any other soup. Makes for a better end product. I don't like pieces of fat, bone or cartilage in my soup. Those tiny pasta shells he put in there will dissolve into mush long before that soup is done also. With all that powdered chicken soup broth he added the sodium level will be off the charts in this recipe. Let the ham be the flavor for this soup...not chicken broth. A for effort on this video. But C- on how to build a delicious, somewhat healthy soup.
New subscriber , making ham & Navy bean soup with our left over ham bone & LOTS of ham , Ive never added potatoes , it looks amazing . God bless you Mrs. Josette Tharp Montgomery County , Texas💜🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻
This was Amazing ! Thank you for sharing. The absolute BEST flavor. Only difference, did not have carrots so I added a little Veg-All that had some. The small amount of those vegetables worked great !
Beautiful looking soup! Great tip on when to add the cooked pieces of ham so they don’t get tough! Loved the video effects when peeling the vegetables!
Actually ….. according to google “Viscosity is a measure of the resistance of a fluid to deformation under shear stress. It is commonly perceived as "thickness", or resistance to pouring. ... Thus, water is "thin", having a low viscosity, while vegetable oil is "thick" having a high viscosity.” Thanks for watching. Cheers. Marc
Nice soup video - thank you - but it would help tremendously to cut out the music! It is so annoying---can't concentrate -- you are engaging enough without it! thanks!
Yes. Happens to me as well. Music can be distracting; but great recipe and video 👍 Thank you for mentioning. I always think that about videos but thought that was just me 🤷♀️
Wonderful. Will do. Just finished a big ham and just found your site and going to make this; along with some of the changes nice commenters suggested. Thank you very much for a great video.!! And I subscribed! Blessings 🙏🕊️
@@TheAverageKitchen You should have cooked the ham bone seperately, or made a mirepoix (carrot celery onion) first and added the ham bone and broth to develop over time in the pot, then add potatoes and or pasta later. Also corn especially at the beginning was like AH! I would have tried to get the maillard reaction set up first on your veg and then add the ham.
I cook old school style, my mother never used chicken stock in a ham soup!! That's actually crazy, the chicken taste ruins the flavor of the ham. The stock should be started with the bone/meat, onion, garlic, celery and carrot, salt and pepper to taste, boiled, then simmered for hours until there is no meat on the bone, the marrow from the ham bone is what helps to flavor the broth along with the vegetables that are breaking down to form the stock. From there you can add just about anything but to think that that giant bone with the meat on it would be ready and broken down before the macaroni is mush is crazy. Sorry but these cooking videos are not what they are cracked up to be.
Check out these other great soup and salad recipes! ua-cam.com/video/9_EDW2LCv3A/v-deo.html
Couple thoughts (and of course simply personal preference, no wrong way when making soup.) I find it best to simmer the ham bone for half a day, along with some garlic, celery tops, a crushed onion (skins on), unpeeled carrots. Then strain out, separate the ham and chill overnight (on my front porch this time of year) to let fat come to top so it can be removed. Then bring it back to the stove, add the ham and whatever else you like in soup. I find pasta gets too mushy if you cook too long, and for my taste it doesn't pair well with ham stock. Corn, a summer vegetable doesn't seem right with all the fall/winter options you could add. What I toss in - celery, carrots, chopped onion, Maine Yellow Eyed Beans (or any bean you like), maybe a chopped jalapeno or three, and maybe some parsnip or chopped butternut squash - or even chopped pumpkin. If you aren't into beans, you can always add potato. Seasonings - I find fresh or dried thyme, sage, a sprig of rosemary and some black pepper does fine - no salt, you get enough from the ham. Enjoy!
Thanks so much for the detailed suggestions ! Much appreciated ! Marc
I think it depends on how much fat you like in your diet. Some will like more, others will want to strain. I'm with you because I eat a lower fat diet.
OMG…this sounds amazing!
Really good idea for the fat, last time I made it I could feel the film it left on my lips
I made this soup last night. I followed your instructions closely, but found that after an hour and a half of cooking, the pasta was becoming Rey soft. I couldn’t find the pasta you recommended, so I substituted ditalini. Everything was pretty well cooked at that point so I shut the flame off. The taste is fantastic! Next time though, I’ll put the pasta in about 30 minutes before the 3 hours are up. Thanks!
Thanks for watching and the comment. Marc.
No way you didnt show the end result of .. the meat desolving off the bone.. booo
Ahhhhh our bad sorry !! Next time 👊🏼. Marc
How do I make sure my broth isn’t cloudy, with rendered fat? I hate when the broth isn’t clear, please advise. 😊😊
That’s a tough one, there’s a lot of variables there, the fat, the pasta etc. thanks for watching. Marc
Boil the ham bone by itself first. The foam will rise to the top and you skim it off with a spoon. That foam will make the soup cloudy EVERY SINGLE TIME.
@satanslittlehelper3817 good tip!!
I’m going to make this tomorrow. Something a bit different than the typical old fashioned ham and beans my Midwestern family used to make with the ham bone because my kids aren’t a fan of that meal. I didn’t want to toss the meaty bone, so I’m here on UA-cam to find a different route for it. Thank you!
Awesome. !! Hope you love it ! Marc
Awesome! Thanks!
🤙
Made in crock pot, adding cooked pasta a bit later. Excellent
Amazing ! Thanks for the comment ! Marc
That’s what I was thinking about. I wasn’t sure it was a good idea to put the pasta in so early. But it depends on how long the bone simmers. Personally I would probably just simmer the ham bone in the chicken broth by its self for a few hrs before I added any other ingredients just to maximize the ham flavor of the broth. But this soup looks awesome. And I can’t wait to give it a go myself!
Thanks for watching and the comment. Let us know how it turns out ! Marc
Just made this and it was awesome, one thing I would change is add the pasta at the end with the ham.
I agree 100%, in retrospect, I’d do the same. Thanks for watching. Marc
Was the pasta complete mush by eating time?
Hey. Thanks for the comment. No the pasta was great. Maybe a little softer then normal. But overall was awesome. ! Cheers - Marc
I was thinking this too. I usually cook my pasta separately and add as needed because it will continue to absorb the liquid.
Cheers mate ❤
🤙
i really like you! great energy...simple recipe ...straight to the point! thanks
Thanks for the great comment! - J
I make a stock with the ham bone, strain it, then start to build the soup. The same with any other soup. Makes for a better end product. I don't like pieces of fat, bone or cartilage in my soup. Those tiny pasta shells he put in there will dissolve into mush long before that soup is done also. With all that powdered chicken soup broth he added the sodium level will be off the charts in this recipe. Let the ham be the flavor for this soup...not chicken broth.
A for effort on this video. But C- on how to build a delicious, somewhat healthy soup.
Thanks for the feedback and the suggestions. Cheers. Marc
Thank you so much for sharing! This looks amazing, can’t wait to try it!!
Thanks so much for watching ! Marc
Can you use Turkey broth instead of chicken broth? Thank you. The soup looks great!
Sure ! That would work perfectly fine. Thanks for watching ! Marc
Pasta last, not good to simmer pasta "all day"
Touché !
New subscriber , making ham & Navy bean soup with our left over ham bone & LOTS of ham ,
Ive never added potatoes , it looks amazing .
God bless you
Mrs. Josette Tharp
Montgomery County , Texas💜🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻
Amazing comment thanks so much ! Cheers from Canada 🇨🇦!! Enjoy the soup !
@@TheAverageKitchen i cant wait for us to eat it later today ! GOD bless you all 🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻
How did it turn out? - J
@@TheAverageKitchen amazing 👏 👌 👍👍👍👍👍👍🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻
Awesome! - J
Do you only take out the bone and leave what was on the bone in the soup, or do you take it all out?
I usually remove the bone. If there’s any decent meat on it, I’ll clean it and put the good stuff in the soup. Thanks for watching. Marc
Just wondering why you would cook small shell pasta for hours?
In hindsight, I wouldn’t in the future. Marc
If you can list all the ingredients below that would be great and helpful
I've added the ingredient list to the description of the video. Thanks for watching! - J
This was Amazing ! Thank you for sharing. The absolute BEST flavor. Only difference, did not have carrots so I added a little Veg-All that had some. The small amount of those vegetables worked great !
That’s fantastic! We love hearing this kinda feedback ! Thanks so much. Marc
Love soup recipes!! Awesome that it freezes well too. Great idea for quick meal on busy days
Thanks so much Wanda ! - Marc
Beautiful looking soup! Great tip on when to add the cooked pieces of ham so they don’t get tough! Loved the video effects when peeling the vegetables!
Thanks !! - Marc
So that’s what I was looking for - is it ok to freeze the soup after you had frozen the ham bone. Thank you!
Absolutely. Vacuum seal it, freeze it, and you're good to go! - J
thank you four your videos they are helpful.
i am going to make this today.but skip corn LOL
thanks
Let us know how it turns out !! Thanks. Marc
Always 🔪 good reminder on similar cutting size 📐 for those earthy Potato 🥔 potatoes 🥔
👍🏼
I'm curious why you don't cook this with a package of 15 bean mix? That plus a pan of sweet cornbread would really make a meal. Just saying.
I’ll have to try that! Marc
Does the pasta get overcooked?
Next time I’d add it later in the cook ,
I’m making it today. 😊
Let us know how it turns out! - J
This looks so easy to make! I'm not a big fan of corn in soup. Can it be made without the corn or is that starch needed or...? Thank you!
You can totally not add it. Let me know how you like it ! Marc.
Spiral ham, roasted,, the that leftover bone and meat closer to the bone.
As good as it gets
We agree !! Marc
I love you instantly- connect. Also the “average” Haa ha you remind me of a good friend.
Thanks so much. Very kind of you to say. Marc
I did a SEARCH FOR HAMBONE and MUSHROOM soup and this is what i got. Thanks ill check out your peasoup and add mushroom soup
Glad you came across us! - J
Thickness and viscosity are kind of the same thing aren't they?
Actually ….. according to google “Viscosity is a measure of the resistance of a fluid to deformation under shear stress. It is commonly perceived as "thickness", or resistance to pouring. ... Thus, water is "thin", having a low viscosity, while vegetable oil is "thick" having a high viscosity.”
Thanks for watching. Cheers. Marc
@@TheAverageKitchen Cool.... I think that's what I said.
Close enough! - J
Pasta? No no no
Oh but yes …. Yes yes yes !! Marc
6:40 smell-O-vision 👃 ha ha I think Willy Wonka
😆
This is at least the second most I've ever felt assaulted by canadianism.
🤔
Hello,your soup looks so delicious 👍 thank you for sharing your recipe 😋👍😋
Thank you so much for watching and the comment. Cheers. Marc
Who is watching after Easter 🐣 Ostara?
😎
I will
👍
@@TheAverageKitchen This soup was so tasty and very good. I will make it again soon. Thank you for the recipe. 😋
Looks easy and awesome 👏!!
Thanks so much ! Hope you try it ! Marc
Nice soup video - thank you - but it would help tremendously to cut out the music! It is so annoying---can't concentrate -- you are engaging enough without it! thanks!
Thanks for the comment! We've become better with the editing (we hope). - J
Yes. Happens to me as well. Music can be distracting; but great recipe and video 👍 Thank you for mentioning. I always think that about videos but thought that was just me 🤷♀️
Wonderful. Will do. Just finished a big ham and just found your site and going to make this; along with some of the changes nice commenters suggested. Thank you very much for a great video.!! And I subscribed!
Blessings 🙏🕊️
Thanks so much! - J
I want to see the ending
👍🏼👍🏼
When You simmered did you leave it uncovered
Either or would work. Thanks for watching. Marc
This soup is turning out great. I still have it simmering on stove. Great recipe Thank you. I’m a new subscriber
Wow thanks so much for the feedback and the sub !! Marc
Me too!
Soup is in the crockpot today. Excited to taste it.
Let us know how it turns out! - J
@@TheAverageKitchen It was fabulous Thank you ❤️
Great! - J
New subscriber - love your channel! 😊
Thank you so much !!! Marc
hope it was low sodium chicken stock
We prefer extra sodium. Thanks for watching! - J
Wrong
Care to elaborate?
@@TheAverageKitchen You should have cooked the ham bone seperately, or made a mirepoix (carrot celery onion) first and added the ham bone and broth to develop over time in the pot, then add potatoes and or pasta later. Also corn especially at the beginning was like AH! I would have tried to get the maillard reaction set up first on your veg and then add the ham.
Thanks for watching ! Marc
Aaaaaaan cue evryone telling us what they do differently
Now
Hahaha hilarious! Marc
I cook old school style, my mother never used chicken stock in a ham soup!! That's actually crazy, the chicken taste ruins the flavor of the ham. The stock should be started with the bone/meat, onion, garlic, celery and carrot, salt and pepper to taste, boiled, then simmered for hours until there is no meat on the bone, the marrow from the ham bone is what helps to flavor the broth along with the vegetables that are breaking down to form the stock. From there you can add just about anything but to think that that giant bone with the meat on it would be ready and broken down before the macaroni is mush is crazy. Sorry but these cooking videos are not what they are cracked up to be.
Thanks Darlene , can’t wait to watch your video on soup making. Please share the link to it ! Cheers. Marc
Dave…….I’m Afraid
Thanks for watching. Marc