I had a ham bone leftover from Christmas dinner and wanted to do something with it. I had originally thought to make a bean soup but I recently made Boston Baked Beans so I figured that my family had enough beans for awhile. I still added beans to this but it’s just one small part of the whole soup. With the potatoes, ham and veggies, this is really a hearty and filling soup. It’s only 4 SmartPoints so it’s a great light lunch. I hope you will enjoy it as much as I do.
Hearty Ham Bone Soup
Serves 10 (1 cup), Calories 84, Fat 2 g, Sat Fat 0 g, Carbs 14 g, Fiber 4 g, Net Carbs 12, Sugars 2 g, Protein 4 g, WW PP: 2 pts, WW SP: 4 pts
- 1 ham bone
- 10 cups water
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 onion, diced
- 2 carrots, peeled and diced
- 1 large russet potato, peeled and diced
- 1 15 ounce can Navy Beans, drained and rinsed
- 1 sprig rosemary
- 2 sprigs thyme
- Salt & pepper to taste
- 1 cup peas
- 2 cups diced lean ham
Place ham bone in a large pot such as a stock pot or Dutch oven. Cover ham bone with the 10 cups of water. Bring to a boil over high heat. Reduce heat to low and simmer for 1 1/2 hours. Remove ham bone and discard.
In another large pot, heat olive oil over medium heat. Add garlic, onions, carrots and potatoes. Cook, stirring occasionally for about 4 minutes.
Add ham stock (water from boiling the ham bone), navy beans, rosemary, thyme and salt and pepper to taste. Bring to a boil over high heat. Reduce heat to low and simmer for 30 minutes.
Turn off heat. Stir in ham and peas, serve.Yum