LEFT HAMBOON SOUP

 

 INGREDIENTS:

1 leftover ham bone

1 tablespoon olive oil

3 garlic cloves, minced

1 onion, diced

2 carrots, peeled and diced

1 russet potato, peeled and diced

1 cup canned white  beans, drained and rinsed

3/4 cup frozen corn kernels

3/4 teaspoon fresh thyme leaves

2 bay leaves

Kosher salt and freshly ground black pepper to taste

1 1/2 cups leftover diced ham

INSTRUCTIONS:

Place remaining hambone in a large pot or pot and add enough water to half cover the bone, about 6-7 cups. Bring to a boil; Reduce heat and simmer until strongly fragrant, about 30 minutes to 1 hour; Reserve the ham broth and discard the bone.

Heat the olive oil in a large pot or saucepan over medium heat. Add garlic, onion, carrots and potatoes. Cook, stirring occasionally, until the onions  become translucent, about 2 to 3 minutes.Add ham broth, beans, corn, thyme, and bay leaves; Season with salt and pepper.

Bring to a boil; Reduce heat and simmer until potatoes are tender, about 10 to 12 minutes. Add the ham until heated through, about 1 to 2 minutes.

Serve immediately.