Partial Ingredients

Everyday Style & Recipes. Est. 2010

Leftover Hambone and White Bean Soup

by

hambone soup

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.

hamebone soup

Leftover Hambone and White Bean Soup
(makes about 6 servings)
Printable Version

Ingredients:

  • 1 large hambone with extra skin trimmings
  • water
  • 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

Directions:

  1. Add the bone and trimmings into a large 10 qt. saucepot and seer the contents for a few minutes on a high heat.
  2. Pour in the water until bone is almost covered, 7-8 cups approximately.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. During the last 15 minutes of cooking stir in the ham and season with sea salt and fresh thyme.