Leftover Hambone Soup

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Damn Delicious

Total Time

1 hour 15 minutes

Prep Time

15 minutes

Cook Time

1 hour

Rating

(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

American Beginner Dinner Sautéing ...

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Preparation

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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.

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.

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Leftover Hambone Soup

Ingredients

Preparation

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Chef’s notes

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