Ham Soup with Potatoes and Beans

Yesterday I shared how to make ham stock so you'll have it to make this soup. I posted another recipe for hambone soup in the past (click here) which is really similar to this one but for some reason this just turned out even better. Maybe because I made the stock this time in the crockpot for hours instead of on the stove for an hour? I changed it a bit from last time, here's what I did:

• 7 cups ham stock
• 1 cup chicken stock
• 1 T. olive oil
• 1/2 large onion, diced small
• 1 cup carrot shreds, chopped into smaller pieces
• 1 lb. small red skin potatoes, diced
• 1 can cannellini beans, drained and rinsed well
• 1 cup frozen corn 
• 1 t. dried thyme leaves
• 2 bay leaves
• 1 t. garlic powder
• 1 t. ground pepper
• 1 1/2 cups chopped leftover ham

Instructions:

1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, carrots, and potatoes; cook, stirring frequently so the onions don't burn, until onions have become translucent and potatoes get a little browned, about 3 or 4 minutes. Sprinkle with garlic powder and pepper.

2. Add the ham and chicken stocks, beans, corn, thyme, and bay leaves. Bring to a boil, reduce to a simmer until potatoes are tender, about 10 minutes. Stir in ham until heated through. 

3. Remove bay leaves before serving. 

note: if foam is on the top of the soup I skim it off before adding the ham. It tastes fine, I just don't like how it looks.

Makes 8-10 servings. 

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