Veronica Ferris (Info Systems Analyst)
You can use up your leftover ham bone to make this cozy, hearty soup loaded with tons of veggies and chunks of sweet ham!
Considering social distancing and stay-at-home requirements, this recipe is great because it can be reheated to accommodate several meals (depending on the family size).This soup can be served as lunch or dinner accompanied with a salad and bread and butter.
Prep Time - 15 minutes
Cook Time - 1 hour
Total Time - 1 hour, 15 minutes
Yield 6 servings
Ingredients
1 leftover ham bone
1 tbsp olive oil
3 cloves garlic, minced
1 onion, diced
2 carrots, peeled and diced
2-3 celery stalks, sliced
4 small white potatoes, peeled and cut into ½ inch cubes
1 cup canned white kidney beans, drained and rinsed
3/4 tsp thyme
2 bay leaves
Kosher salt and freshly ground black pepper, to taste
1 1/2 cups leftover diced ham
Directions
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, celery and potato.
Cook, stirring occasionally, until onions have become translucent, about 2-3 minutes.
Stir in ham stock, beans, 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. Serve with heated crusty bread and butter if desired.
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