Ham Vegetable Soup

Don’t toss that ham bone. It’s packed with smoky, salty flavor, and this soup coaxes every bit of it into a rich, hearty broth. What sets it apart is the oven step: instead of straight simmering, the ham bone roasts low for a couple of hours with garlic, onion, carrots, and celery, deepening the flavor the way browning always does.

Turning and basting the bone as it bakes keeps it from drying out and helps it release its marrow and meat into the pot.

Then it moves to the stove, gets covered with water, and simmers slow until the broth turns golden and savory. Cubed ham goes in toward the end so it stays tender, while a splash of soy sauce and chicken stock round out the umami. Season to taste and you’ve got a soul-warming bowl from what most people throw away.

Kitchen Tips

• Roast the bone uncovered and turn it as directed. The browning is what builds the deep, roasted flavor that sets this soup apart.
• Skim the fat off the top after simmering for a cleaner broth, or leave it for a richer mouthfeel.
• Taste before adding salt. The ham bone, soy sauce, and stock all bring sodium, so the soup may need little or none.

Variations

• Add potatoes, barley, or white beans to turn it into a fuller, stick-to-your-ribs meal.
• Stir in chopped kale or cabbage in the last few minutes for extra greens.
• Cook a handful of egg noodles or rice right in the broth to bulk it up.