If you have a hambone leftover from Thanksgiving or are planning to have ham for Christmas this is an easy recipe for hambone soup that turned out great - comforting, warming, and very flavorful. Yum, it's been cold here and this really hit the spot (for breakfast, lunch, and dinner hahah, it makes a lot).
- 1 leftover hambone
- 1 T. oil
- 1/2 onion, diced
- 3 carrots, diced (I don't bother peeling them, just give them a good scrub)
- 2 russet potatoes, diced (again, I don't peel)
- 1 can Great Northern beans (or any white beans), rinsed and drained
- 1 cup frozen corn kernels
- 1/2 t. thyme
- 1/4-1/2 t. garlic powder
- 2 bay leaves
- salt and pepper to taste
- 1 1/2 cups leftover ham, diced
- grated parmesan for serving, if desired
1. First make ham stock by placing the hambone in a large pot or Dutch oven, add water to cover the bone about halfway. Bring to a boil; reduce heat and simmer for 1 hour; remove the hambone and set aside. Strain the stock to remove any chunks of ham that have fallen off the bone.
2. Heat the oil in the same large pot or Dutch oven over medium heat. Add onion, carrots, and potatoes; cook stirring occasionally, until onions become translucent, about 2-3 minutes. Add the ham stock (I had about 7 cups), beans, corn, thyme, garlic powder, and bay leaves; season with salt and pepper to taste.
3. Bring to a boil; reduce heat and simmer until carrots and potatoes are tender, about 15 minutes. Meanwhile, pick off any bits of ham from the boiled bone and cut into small pieces. If you don't want to use the meat still on the bone you can use other diced ham or omit it.
4. Once the veggies are tender stir in the diced ham and simmer until heated thru. Remove bay leaves and serve. I like to sprinkle with grated parmesan but it's good as is!
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