Ham and Bean Soup

This is my go to soup after we enjoy a wonderful HoneyBaked Ham around the holidays!

1 ham bone, reserved from the HoneyBaked Ham or other bone in hams

32 oz. chicken stock

16 oz. of ham stock, I make this using Better Than Bouillon Ham Base

3 carrots, diced

3 stalks of celery, diced

1 small onion, diced

3 cloves garlic, minced

1 bay leaf

1 tsp. fresh thyme, chopped

1 lb. white beans, soaked overnight in water, and drained

2 cups cooked ham, chopped

salt and pepper to taste

In a large stock pot over medium high heat saute onions, carrots, and celery for 7-8 minutes. Add the garlic, thyme and bay leaf and continue to cook for another 1-2 minutes. Reduce heat add ham bone, chicken and ham stock, and beans. Simmer for 2 hours over low heat, stirring occasionally. Add the chopped ham and salt and pepper to taste. For a thicker stew like consistency, use an immersion blender to achieve desired consistency.