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Ham and Potato Soup

Featured in the Honolulu Star-Advertiser on December 25, 2019.

Ham and Potato Soup

Ingredients:

Ham and Potato Soup

  • 1 hambone
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 1 large potato, peeled and diced
  • 1 cup canned white kidney beans, drained and rinsed
  • 3/4 cup fresh corn kernels
  • 3/4 teaspoon fresh thyme
  • 2 bay leaves
  • Salt and pepper, to taste
  • 1 1/2 cups diced ham
  • Italian parsley for garnish

Directions:

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

Serves 6.

Approximate Nutrient Analysis per serving (not including salt to taste):
200 calories, 5 g fat, 1 g saturated fat, 30 mg cholesterol, 650 mg sodium, 27 g carbohydrate, 5 g fiber, 4 g sugar, 12 g protein

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