I am a big fan of not wasting food. That's largely what drives me nuts about feeding my toddler these days, she's in a picky phase a...
I am a big fan of not wasting food. That's largely what drives me nuts about feeding my toddler these days, she's in a picky phase and I can't stand the food waste, even if it is just a small amount! Whenever I roast a chicken or turkey I use the carcass to make stock, I save my vegetable tops and trimmings in the freezer to use to make vegetable stock and having a leftover ham bone from Easter lurking in my freezer was just too much to resist, I had to make soup.
The original version of this recipe came from one of my favorite food blog resources: Damn Delicious. Take a few minutes and check out the site, it has some fantastic recipes!
Leftover Hambone Soup (perfect for a post-Easter meal)
Ingredients
1 leftover ham bone
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 thyme
2 bay leaves
Kosher salt and freshly ground black pepper, to taste
1 1/2 cups leftover diced ham
Freshly grated Parmesan cheese (optional)
Instructions
Place leftover ham bone 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 ham bone.
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. 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. Serve immediately topped with the Parmesan.
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