4.9 from 531 votes
Leftover Hambone Soup
Leftover Hambone Soup makes use of a ham bone simmered to create a flavorful broth enriched with garlic, onion, root vegetables, beans, and fresh herbs. The broth absorbs the smoky essence of the ham bone, resulting in a hearty, savory soup with tender potatoes and a mix of textures from beans and corn. Adding diced leftover ham warms through for added protein and richness. This soup is practical for transforming leftover ham into a fulfilling meal that balances protein and vegetables in a satisfying broth.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings:
8
servings
Course:
Soup
Cuisine:
American, Canadian
Ingredients
- 1 ham bone leftover
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 onion diced
- 2 carrot peeled and diced
- 1 russet potato peeled and diced
- 1 cup white kidney beans drained and rinsed, canned
- ¾ cup corn kernels frozen
- ¾ teaspoon thyme fresh leaves
- 2 bay leaf
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 ½ cups ham leftover, diced
Instructions
- 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; set aside ham stock and discard hambone.
- Heat olive oil in the 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.
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