Leftover Hambone Soup

• 份量: 8 servings
• 准备时间: 15 minutes
• 总时间: 1 hour 15 minutes

配料

1 leftover hambone

1 tablespoon olive oil

3 cloves garlic (minced)

1 onion (diced)

2 carrots (peeled and diced)

1 russet potato (peeled and diced)

1 cup canned white kidney beans (drained and rinsed)

3/4 cup frozen corn kernels

3/4 teaspoon fresh thyme leaves

2 bay leaves

Kosher salt and freshly ground black pepper (to taste)

1 1/2 cups leftover diced ham

步骤

Make the ham broth

Add to Instant Pot:

leftover ham bone

1 onion (quartered or diced)

1 bay leaf

~6–7 cups water (do not exceed max fill line)

Pressure Cook:

High pressure: 30 minutes

Natural release: 10 minutes, then quick release the rest

Remove ham bone and bay leaf. Pull any meat off the bone and set aside.

2. Finish the soup

Add:

2 carrots, chopped

1 russet potato, diced

1 can cannellini/white kidney beans, drained and rinsed

1 cup frozen corn

3 cloves garlic, minced

thyme (fresh or ~⅓ tsp dried)

reserved ham pieces (about 1½ cups)

Pressure Cook:

High pressure: 5 minutes

Quick release

Stir in parsley if you have it, then season. Go easy on salt until the end because ham bones vary a lot in saltiness.

A few tweaks I’d make:

If you like firmer vegetables: add carrots + potatoes after the broth step and pressure cook only 3 minutes instead of 5.

If you’re using a meaty ham bone: you’ll get a much richer broth.

If you don’t have a ham bone but have diced ham: you can still make it, but it won’t have the same depth.