Ham and Potato Soup

After Easter, I used the ham bone and leftover ham to make this terrific soup. Mom usually makes split pea soup, but I did not have split peas available, so I gave this soup a try. It is a delicious and filling soup. Making a soup from the hambone takes a little bit of time, but the result is worth it. The recipe could use any number of vegetables, so use your favorites. I used chickpeas for this recipe because that is what I had on hand, but other beans could easily be used. 

Ham and Potato Soup 

• hambone
• 2 Tbsp. olive oil
• 2 tsp. minced garlic
• 1 onion, diced
• 2-3 carrots, peeled and diced
• 2 potatoes, diced
• 1 can chickpeas, drained
• 1/2 cup frozen corn kernels
• 1 Tbsp. dried thyme
• 1-2 cups diced ham

Place the hambone in a large stockpot and cover with water. Bring to a boil; reduce heat and simmer for one hour. When cool, remove ham from bone and reserve to add to soup later. Strain the broth through a cheesecloth or coffee filter to remove solids. Set broth aside.

In a large stockpot saute the garlic, onion, carrots, and potato in the olive oil until the vegetables begin to become tender, about ten minutes. Stir in the ham broth, chickpeas, corn, and thyme. Bring to a boil. Reduce heat and simmer about 15 minutes. Stir in the ham and heat for five more minutes. Enjoy!