Hambone Soup

You can use up your leftover hambone to make this cozy, hearty soup loaded with tons of veggies and chunks of sweet ham! I've seen other recipes that add shredded cabbage, elbow macaroni and/or lima beans.

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 (cannelini 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

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.

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, cabbage, thyme and bay leaves; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer until potatoes and cabbage are tender, about 10-12 minutes. Stir in ham until heated through, about 1-2 minutes.

6 servings