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Place the leftover ham bone in a large soup pot, and add 8 cups of water to the pot. Bring to a boil over high heat, and then reduce the heat and simmer over low heat for about 45 minutes. Remove the ham bone from the ham stock, pick off any extra meat, and discard the bone.
Meanwhile, heat the olive oil in a large skillet. Sauté the carrots, celery, and onions over medium heat until softened, about 5 minutes. Add the garlic and sauté until fragrant, about one minute.
After removing the ham bone from the ham bone stock, add the onion mixture to the soup pot. Stir in the diced ham, potatoes, beans, thyme sprigs, and bay leaves.
Bring to a boil over high heat, and then reduce the heat and simmer over low heat for 15 minutes, stirring occasionally.
At the end of cooking, remove the thyme sprigs and bay leaves and discard. Add salt and pepper to taste. Serve immediately.