Leftover Hambone Soup

• 1 leftover hambone
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 2 carrots, peeled and diced
• 1 russet potato, peeled and diced
• 1 cup canned white kidney beans, drained and rinsed
• 3/4 cup frozen corn kernels
• 3/4 teaspoon fresh thyme leaves
• 2 bay leaves
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 cups leftover diced ham

1. Place leftover hambone in a large stockpot or Dutch oven and add enough water to cover the bone halfway, about 6-7 cups. Bring to a boil; reduce heat and simmer until very fragrant, about 30 minutes to 1 hour; remove and discard hambone.
2. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and potato. Cook, stirring occasionally, until onions have become translucent, about 2-3 minutes. Stir in ham stock, beans, corn, thyme and bay leaves; season with salt and pepper, to taste.
3. Bring to a boil; reduce heat and simmer until potatoes are tender, about 10-12 minutes. Stir in ham until heated through, about 1-2 minutes.
4. Serve immediately

hambone, olive oil, garlic, onion, carrots, russet potato, kidney beans, frozen corn kernels, thyme, bay leaves, kosher salt, ham

Taken from www.epicurious.com/recipes/member/views/leftover-hambone-soup-53036621 (may not work)