Holiday ham leftovers provide the perfect opportunity to whip up this classic ham and bean soup. So, don’t toss out that hambone just yet! I’m sharing a recipe that originated in my grandma’s kitchen, with a few modifications over the years. As with most soups, I use this recipe as a guide and improvise. Do you like your ham and bean soup light or more thick and hearty? I’ve got tips for both options in this recipe. Serve with saltines or cornbread. Enjoy!

Ham and Bean Soup Recipe

Ingredients:

• Hambone

• 2 C Ham (cooked and diced)

• (1) 32 ounce carton veggie broth

• (1) 32 oz carton chicken broth

• 1 onion (chopped)

• 1-2 stalks celery (chopped)

• 1 clove garlic minced

• 3-4 potatoes (large, diced)

• 4-6 large carrots (diced)

• 1-2 cans northern white beans, navy beans or combo of your choice

• 2 T brown sugar

• 1-2 T spicy mustard (I always stock up on a fun variety at the National Mustard Museum!)

• 1-2 T ketchup or tomato paste

• 1 T rosemary

• 1 T thyme

• 1 1/2 tsp ground cloves

• 1 1/2 tsp cumin

• 1 1/2 tsp coriander

• 1 T parsley fresh (chopped) or dried

• 1/4 tsp chipotle pepper

• 1 bay leaf

• salt & pepper to taste

• fresh parsley or chives for garnish

Directions:

• Boil hambone in broth until meat falls off, skim fat and remove bone

• Add diced ham, veggies, spices and other ingredients

• For a thicker soup, as pictured below, mash or puree some of the beans

• Simmer, garnish with fresh parsley or chives and serve with crackers or cornbread

Zabelicious Tips:

• If you baked your ham with a sweet mustard glaze, go easy on the brown sugar

• My mom likes to add a little peach schnapps to her recipe as a fruity sweetener with a kick!