If you have a leftover ham bone from a spiral cut ham sitting in your freezer you can make this delicious soup! This recipe is loaded with healthy vegetables and beans. I was surprised at how fast the stock came together. It only took about an hour of simmering for it be fragrant and full of good flavor. I decided to use a trick for it that’s often used when cooking stock for Vietnamese Pho: adding whole spices like allspice and cloves to enhance flavor. It worked out quite nicely and the rest of the soup came together in a flash. It was a great way to use up those leftovers from dinner and is a perfect soup for cold February weather.
Leftover Hambone and White Bean Soup
(makes about 6 servings)
- 1 large hambone with extra skin trimmings
- 2 allspice berries
- 3 cloves
- 2 bay leaf
- 1 tsp peppercorns
- 1 tbsp butter
- 1 yellow onion, chopped
- 5 carrots, chopped
- 4 celery stalks, chopped
- 3 cloves garlic, minced
- 2 cups sweet corn
- 30 oz. great northern beans, washed and drained
- 4 small potatoes, cubed
- 3-4 handfuls leftover ham, cubed
- sea salt to taste
- 1 tbsp fresh thyme, chopped
- Add the bone and trimmings into a large 10 qt. saucepot and seer the contents for a few minutes on a high heat.
- Pour in the water until bone is almost covered, 7-8 cups approximately.
- Add clove, peppercorns, bay leaf, and allspice to the pot. Bring the mixture to a boil and then turn down to low heat for 1 hour, covered.
- Meanwhile, heat butter in a saute pan and add the onion, carrot, celery and garlic. Cover and cook on medium high heat until onions are translucent, about 6 minutes.
- Strain the stock, discarding the bone, trimmings and whole spices except for the bay leaf. Reserve the bay leaf and transfer back into the pot.
- Add the onion mixture, corn, potatoes, and beans to the pot. Cover and cook on medium to low heat until potatoes are fork tender, about 35-45 minutes.
- During the last 15 minutes of cooking stir in the ham and season with sea salt and fresh thyme.