Leftover Hambone Soup
Info
SERVINGS: 8
PREP:
15 min
COOK:
1 hour
TOTAL:
1 hour 15 min
INGREDIENTS
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1 leftover hambone
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1 Tbsp olive oil
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3 cloves garlic, minced
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1 onion, diced
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2 carrots, peeled and diced
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1 russet potato, peeled and diced
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¾ C frozen corn kernels
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1 C canned white kidney beans, drained and rinsed
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¾ tsp fresh thyme leaves
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2 bay leaves
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Kosher salt and freshly ground black pepper, to taste
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1 ½ C leftover diced ham
INSTRUCTIONS
- Place leftover hambone 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; set aside ham stock and discard hambone.
- Heat olive oil in the 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.
- Serve immediately.