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Leftover Hambone Soup

Leftover Hambone Soup

Leftover Hambone Soup is a culinary gem born out of resourcefulness and a desire to minimize food waste. Its origins can be traced back to thrifty kitchens, where cooks sought to make the most of every ingredient, including the leftover…

Source

Ingredients:

1
item
leftover hambone with some meat attached
1
item
onion, diced
2
item
carrots, diced
2
item
stalks celery, diced
2
clove
garlic, minced
1
item
can (14 oz) diced tomatoes
240
ml
dried navy beans, soaked overnight and drained
1440
ml
chicken or vegetable broth
2
item
bay leaves
1
tsp
dried thyme
1
item
salt and pepper, to taste
1
item
chopped fresh parsley, for garnish (optional)

Instructions:

Prepare the Hambone: Place the leftover hambone in a large pot and cover it with water. Bring to a boil, then reduce the heat and simmer, partially covered, for 1-2 hours to extract flavor from the bone.
Sauté Aromatics: In a separate pan, heat olive oil over medium heat. Add diced onions, carrots, celery, and minced garlic. Sauté until vegetables are softened and fragrant, about 5-7 minutes.
Combine Ingredients: Add sautéed vegetables, diced tomatoes, soaked navy beans, chicken or vegetable broth, bay leaves, and dried thyme to the pot with the hambone. Season with salt and pepper to taste.
Simmer Soup: Bring the soup to a boil, then reduce the heat to low and simmer, covered, for 2-3 hours, or until the beans are tender and the flavors have melded together.
Serve: Remove the hambone from the soup and discard. Ladle the hot soup into bowls, garnish with chopped fresh parsley if desired, and serve immediately.

1
item
leftover hambone with some meat attached
1
item
onion, diced
2
item
carrots, diced
2
item
stalks celery, diced
2
clove
garlic, minced
1
item
can (14 oz) diced tomatoes
240
ml
dried navy beans, soaked overnight and drained
1440
ml
chicken or vegetable broth
2
item
bay leaves
1
tsp
dried thyme
1
item
salt and pepper, to taste
1
item
chopped fresh parsley, for garnish (optional)

Prepare the Hambone: Place the leftover hambone in a large pot and cover it with water. Bring to a boil, then reduce the heat and simmer, partially covered, for 1-2 hours to extract flavor from the bone.

Sauté Aromatics: In a separate pan, heat olive oil over medium heat. Add diced onions, carrots, celery, and minced garlic. Sauté until vegetables are softened and fragrant, about 5-7 minutes.

Combine Ingredients: Add sautéed vegetables, diced tomatoes, soaked navy beans, chicken or vegetable broth, bay leaves, and dried thyme to the pot with the hambone. Season with salt and pepper to taste.

Simmer Soup: Bring the soup to a boil, then reduce the heat to low and simmer, covered, for 2-3 hours, or until the beans are tender and the flavors have melded together.

Serve: Remove the hambone from the soup and discard. Ladle the hot soup into bowls, garnish with chopped fresh parsley if desired, and serve immediately.