how to make soup less 'meaty'?
It sounds like you rendered too much gelatin into the soup, a couple easy fixes are to either:


prepare another batch of the soup omitting the ham and bone and then marry the two over a medium/high heat
thin with a low fat/nonfat liquid like milk or water (unfortunately a side effect will be of increased separation in the soup as it cools) the lower the fat content of what you add the more it will separate. ie adding 2% milk will cause less separating than skim milk