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Ham Bone Soup

INGREDIENTS

  • 1 Leftover Ham Bone
  • 1 Tablespoon Olive Oil
  • 3 cloves Garlic, minced
  • 1 Yellow Onion, diced
  • 2 Stalks Celery
  • 2 Carrots, peeled and diced
  • 2 large Potatoes, peeled and diced
  • 1 can White Kidney Beans (or beans of choice), drained and well rinsed
  • 1 cup Frozen Corn
  • ¾ tsp Thyme Leaves
  • 2 Bay Leaves
  • Kosher Salt and Freshly Ground Black Pepper, to taste
  • 1 ½ – 2 cups leftover Ham, diced

DIRECTIONS

  1. Place leftover hambone in a large stockpot or Dutch oven and add enough water to cover the bone, about 8 cups. Bring to a boil; reduce heat and simmer until very fragrant, about 30 minutes to 1 hour; remove and discard hambone. This is now your HAM STOCK.
  2. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots, celery and potatoes. 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.
  3. Bring to a boil; reduce heat and simmer until vegetables are tender, about 15 minutes. Stir in ham until heated through.

Serve immediately. ENJOY!

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