Ham bone, greens, and bean soup from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 318) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • TrishaCP on April 27, 2022

    This was a clean out the fridge meal, but I’m so happy to have made this. So much flavor with this soup. Like Lepa, I used a pressure cooker for 20 minutes to extract flavor from the hambone, before adding the cabbage and canned pinto beans, and later, the kale. I also skipped the bacon since my hambone was large and meaty. A definite keeper.

  • Lepa on March 04, 2021

    I thought this was pretty good but not sure it will go into the regular rotation. While I loved all the vegetables that went into it, I thought the cabbage added a sweeter taste than I would have liked. I used a pressure cooker to cook this until the step where you add cabbage. I used 2/3 the water and pressure cooked it for 20 minutes. Then I finished the soup as outlined in the recipe. I think this method worked well and the soup was done in about an hour.

  • meginyeg on February 23, 2021

    This was great. I omitted the bacon and used frozen spinach instead of kale.

  • Laura on October 08, 2013

    Pg. 318. I was lucky enough to procure a ham bone with a lot of meat attached from my local butcher. Followed the recipe almost exactly except I used collard greens in place of the kale. Added the collards along with the cabbage, since it needs more time than kale to cook. Added a lot of ham meat from the bones. Topped with the crispy bacon and grated parmigiano reggiano. This was a really nice, comfort food meal.

  • Emily Hope on December 09, 2012

    Made this with several modifications owing to what was in the fridge. Left out the bacon, used a smoked turkey leg in place of the ham bone and used collards instead of kale. Beans were quick soaked, which meant they took quite a lot longer to cook than specified (were also last year's crop, I think). By the time they were done, the cabbage had melted in to the soup, not a bad thing, and the collards were nice and soft. Added shredded beet greens at the end to provide some color and freshness. Overall, a very nice wintery soup. Would definitely make again with either turkey or ham. Served with roasted sweet potatoes with cinnamon from the same book. A good match.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

  • Kitchn

    The beans are creamy; the kale tender. The cabbage melts into something delicate and delicious. It's a brothy, meaty soup, with bits of pork that slipped off the bone, and vegetables full of flavor.

    Full review
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.