Leftover Hambone Soup

Name: Leftover Hambone Soup
Ingredients: 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; 3/4 cup frozen corn kernels; 3/4 teaspoon fresh thyme leaves; 2 bay leaves; Kosher salt and freshly ground black pepper, to taste; 1 1/2 cups leftover diced ham

12 ingredients

1 steps

Ingredients

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
3/4 cup frozen corn kernels
3/4 teaspoon fresh thyme leaves
2 bay leaves
Kosher salt and freshly ground black pepper, to taste
1 1/2 cups leftover diced ham

Directions

1

{"0":"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; remove and discard hambone.","2":"Heat olive oil in a 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.","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.","6":"Serve immediately"}