Leftover Hambone Soup
Total Time
1 hour 15 minutes
Prep Time
15 minutes
Cook Time
1 hour
Rating
4.94 out of 5 stars
(169)
Ingredients
8 servings
- 1 leftover hambone
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 2 carrots, peeled and diced
- 1 russet potato, peeled and diced
- 1 cup canned white kidney beans, drained and rinsed
- ¾ cup frozen corn kernels
- ¾ teaspoon fresh thyme leaves
- 2 bay leaves
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ cups leftover diced ham
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Preparation
Step 1
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.
Step 2
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.
Step 3
Stir in ham stock, beans, corn, thyme and bay leaves; season with salt and pepper, to taste.
Step 4
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.
Step 5
Serve immediately.
Step 6
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Chef's notes
Use a hambone to add luscious flavor, richness, and body to the soup.
Add pasta for a heartier soup.
Include leafy greens like spinach, kale, or arugula.
Serve with crusty bread.
Freeze as needed using airtight, resealable freezer bags.
