Ingredients

The following ingredients have 10 Servings
  • 1 leftover ham bone
  • 3 cloves garlic, minced
  • 1 cup chopped onion
  • 2 carrots, peeled and chopped
  • 1 russet potato, peeled and chopped
  • 1 can (14 to 15 ounces) canned white kidney beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1-1/2 teaspoons dried thyme
  • 2 bay leaves
  • 1-1/2 tablespoons chicken bouillon (I like jarred Better than Bouillon)
  • 1 1/2 cups leftover diced ham
  • Kosher salt and freshly ground black pepper, to taste

Instruction

  • Ideal Slow Cooker Size: 6-Quart.
  • Place leftover ham bone in the crock pot. Add the garlic, onion, carrots, potato, beans, corn, thyme, bay leaves and chicken bouillon. Add 6 cups of water.
  • Cover and cook on LOW until the vegetables are tender, 6 to 8 hours.
  • Remove the ham bone and stir in diced ham during the last 30 minutes of cooking time to prevent it from getting overdone.
  • Taste and add adjust the seasoning to your liking adding salt, pepper, hot sauce, etc.)