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Leftover Ham Bone Soup

(1 Votes)
Leftover Ham Bone Soup
SERVES
6
COOK TIME
1 Hr 20 Min

If you're serving a big bone-in ham for the holidays and are looking for a great way to use up the leftovers, then you'll love this recipe for Leftover Ham Bone Soup. This hot and hearty soup is made with lots of veggies, beans, corn, a few spices, and, of course...your leftover ham! You can bet that they'll be leaving their bowls clean.

What You'll Need

  • 1 leftover ham bone
  • 7 cups water
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 3 cloves garlic, minced
  • 1 carrot, peeled and diced
  • 1 russet potato, peeled and diced
  • 1 (15-1/2-ounce) can white kidney beans
  • 1 cup frozen corn kernels
  • 1/2 teaspoon fresh thyme leaves
  • 1/4 teaspoon black pepper
  • 1 1/2 cups leftover diced ham

What to Do

  1. Place hambone in a large pot with water. Bring to a boil over high heat, reduce heat to low, and simmer 60 minutes.
  2. Meanwhile, in a large skillet over medium heat, heat oil until hot. Add onion, garlic, carrot, and potato and cook 5 minutes, stirring occasionally. Remove and discard hambone. Stir beans, corn, thyme, and pepper into the hamstock.
  3. Bring to a boil, reduce heat to low, and simmer 10 minutes or until potatoes are tender. Stir in ham and cook 5 minutes or until heated through.

Notes

Don't forget to check out our page on Ways to Enjoy Holiday Leftovers for even more tasty recipes and ideas!

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 183
  • Calories from Fat 36
  • Total Fat 4.0g 6 %
  • Saturated Fat 0.7g 4 %
  • Trans Fat 0.0g 0 %
  • Protein 12g 25 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 20mg 7 %
  • Sodium 494mg 21 %
  • Total Carbohydrates 26g 9 %
  • Dietary Fiber 5.4g 22 %
  • Sugars 4.0g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Don't throw that ham bone out! If you can't use it soon, just freeze it! I had about 4 cups of homemade chicken stock that had been hanging out in my freezer for quite a long time, so I decided to free up some space and use it in this soup - along with 3 cups of water. It turned out quite flavorful, without being overly salty. The recipe didn't specify to drain the beans, but I did anyway since that liquid is full of sodium.

Leave a comment...You are making ''Ham Broth" , the same way you make homemade chicken broth. Just add onion, carrots and celey to the ham bone...cook longer about 2 hours. That's your "broth" for this soup. It's so good! I use mine for homemade pea soup. Need to try this one next time. Yummm.

NEVER EVER use water when making soup. Always use broth of some sort. I always us chicken stock/broth when making most of my soups. Broths add so much more flavor to your soups!!!!!!

I never make any kind of soup with WATER. There are so many kinds of broths and stocks (also Better Than Bullion has a ham flavor) to use. Broths make the soups SO MUCH than water!!!

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