Ingredients

The following ingredients have 4 Servings
  • One hambone (pull off the extra meat)
  • 1 tablespoon olive oil
  • 1 large onion, peeled and chopped
  • 1 bag frozen vegetables for soup mix. 12-ounce (or use fresh vegetables instead (see notes))
  • 2 teaspoons minced garlic
  • 1 russet potato, peeled and chopped
  • 2 bay leaves
  • 1 tablespoon fresh thyme leaves or 1 tsp dried
  • 1-2 cup ham, chopped

Instruction

  • Fill a large stock pot halfway with 6-7 cups of water and place your hambone butt side down in the pot. Bring to a boil then reduce the heat to a simmer for about 45 minutes. Discard the hambone and reserve the broth.
  • In the soup pot, sauté the onions, potatoes and garlic in the olive oil until the onions are soft.
  • Add the broth along with the vegetables and herbs and bring the soup to a boil before simmering for about 20 minutes. The potatoes should be soft. Add the chopped ham and serve into bowls and season with pepper.