Slow Cooker Southern Ham Vegetable Soup

Homemade slow cooker southern ham vegetable soup made with leftover ham bone with meat and mixed frozen vegetables.

Course Main Course, Soup

Cuisine American

Prep Time 5

Cook Time 8

Total Time 8 5

Servings

Calories 148kcal

Author Amee

1 ham bone with meat
45 oz frozen mixed vegetables (carrots, corn, green beans, peas, and lima beans) 3 (15 oz) bags
1 bay leaf
2 tsp pepper
14.5 oz can diced tomatoes, undrained *see notes
1 tbsp green Tabasco sauce
1 ½ cups tomato juice
6 oz can tomato paste
1 cup chicken stock *see notes
enough water to cover the top of the vegetables

Place ham bone in the slow cooker
Add vegetables, bay leaf, pepper and diced tomatoes
Stir together tabasco, tomato juice, tomato paste and chicken broth until blended
Add to slow cooker and top with just enough water to cover the top of the vegetables
Cook 8 hours on low, pull meat from bone and stir into soup before serving.

Recipe Tips:

- Honey-baked ham. If you have a bone from a honey-baked ham, the sugary crust and top layer of fat aren’t amazing in soup, so be sure to trim it off beforehand. Make sure that you have a good, meaty ham bone for this recipe.
- Adjust salt to taste. Between the chicken stock and tomato juice, I find this vegetable ham soup doesn’t need any additional salt. For the best results, hold off on salt until you taste the soup at the end.
- Recipe update. Recently, I started using a 28-oz can of diced tomatoes and 1/2 cup more chicken stock/broth (total of 1.5 cups) when I make it for a heartier soup base. Feel free to make those changes or go with the OG version. Both are delicious!