Step 1: Prepare the Broth
- Place the stock and ham bone in a pot, bring to a boil, then reduce to low heat and cover.
- Simmer for 1 hour (it’s okay if the ham bone isn’t fully submerged).
Step 2: Prep Vegetables
- About 20 minutes before removing the ham bone, chop the carrots, celery, onion, and potatoes.
- Dice potatoes last to prevent browning; if prepping earlier, keep them in water until ready.
Step 3: Build the Soup
- Remove the ham bone from the pot, turn heat to medium-high.
- Stir in vegetables, olive oil, thyme, garlic powder, and black pepper.
- Cook for 15 minutes, until the veggies start to soften.
- Add the beans and chopped ham, cook for 5 more minutes.
- Adjust salt to taste and add 1–2 cups of water if the stock needs replenishing.
SERVING & STORAGE TIPS:
- Serve hot with crusty bread or crackers.
- Store in an airtight container in the fridge for up to 4 days.
- Freeze leftovers for up to 3 months—thaw and reheat when needed.
Enjoy a warm, filling meal with this easy-to-make ham and bean soup!
