Hambone Soup
Serves: 6-8 | Prep: 20 min | Cook: 3 hr | Ready: 3 hr 20 min
INGREDIENTS
Broth:
1 leftover ham bone
7 cups water
20 whole peppercorns
2 bay leaves
4 cloves garlic , minced
Soup:
6 slices bacon
1 small onion, diced
2 ribs celery, chopped
1 medium zucchini, chopped
2 carrots, peeled and diced
1 russet potato, peeled and diced
2 cans great northern beans, rinsed and drained
1-2 cloves garlic, minced
1/4 tsp. dried oregano
1/2 tsp. dried thyme
1 T. dried parsley flakes
salt and freshly ground black pepper, to taste
1 1/2 c. leftover diced ham
NOTES
DIRECTIONS
Stovetop Method:
Add ham bone, water, peppercorns, bay leaves, and garlic to a heavy stock pot, bring to a boil, cover and simmer on low for 2 hours. Do not add salt at this point.
Cook bacon in a skillet until crisp then place a paper towel to remove extra grease. Drain about half the bacon grease from skillet, then add all veggies to skillet (onion, celery, zucchini, carrots, and potato). Sauté for a few minutes. Add extra bacon grease if veggies start to stick. Add salt and pepper when ready to transfer to large pot.
Remove ham bone from pot, and cut any meat off of it. Strain to get just the broth and return that to the stock pot. Add ham (including any from the bone), sautéed vegetables, cooked bacon, and the remaining ingredients to soup pot. Taste and add any more seasonings as needed. Cook until potatoes are tender, about 45 minutes to 1 hour.
Serve.
