Wonderful soup for warming the body and soul... and to use up that left over ham bone from your holiday meals.
yield: 6 SERVINGS
prep time: 15 MINUTES
cook time: 1 HOUR
total time: 1 HOUR, 15 MINUTES
Use up your leftover hambone to make this cozy, hearty soup loaded with tons of veggies and chunks of sweet ham!
1 leftover hambone
1 tablespoon olive oil
3 cloves garlic, minced
1 onion, diced
2 carrots, peeled and diced
2-3 russet potato, peeled and diced
1 cup canned white kidney beans, drained and rinsed
1 cup frozen corn kernels
3/4 teaspoon fresh thyme leaves
2 bay leaves
Kosher salt and freshly ground black pepper, to taste
2-3 cups leftover diced ham
Place leftover ham bone in a large stockpot or Dutch oven and add enough water to cover the bone halfway, about 6-7 cups. Bring to a boil; reduce heat and simmer until very fragrant, about 30 minutes to 1 hour; remove and discard hambone.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and potato. Cook, stirring occasionally, until onions have become translucent, about 2-3 minutes. Stir in ham stock, beans, corn, thyme and bay leaves; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 10-12 minutes. Stir in ham until heated through, about 1-2 minutes.