Use up your leftover hambone to make this cozy, hearty soup loaded with tons of veggies and chunks of sweet ham!
4.9 stars (166 ratings)
Ingredients
1leftover hambone
1tablespoonolive oil
3clovesgarlic, minced
1onion, diced
2carrots, peeled and diced
1russet potato, peeled and diced
1cupcanned white kidney beans, drained and rinsed
¾cupfrozen corn kernels
¾teaspoonfresh thyme leaves
2bay leaves
Kosher salt and freshly ground black pepper, to taste
1 ½cupsleftover 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.