Instructions:
Step 1: Prepare the Broth
✔ Place stock & ham bone in a pot, bring to a boil, then reduce to low heat & 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 ham bone, chop 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 ham bone from the pot, turn heat to medium-high.
✔ Stir in vegetables, olive oil, thyme, garlic powder & black pepper.
✔ Cook for 15 minutes, until veggies start softening.
✔ Add beans & chopped ham, cook for 5 more minutes.
✔ Adjust salt to taste—add 1–2 cups of water if needed to replenish stock.
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 & reheat when needed.
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