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Ham Bone Stew
My mother-in-law refers to this as her “Christmas leftover stew.” We both like to find new uses for leftovers after the holidays, and this Ham Bone Stew is the perfect solution.
- Prep Time: 15 minutes
- Cook Time: 1 hour 50 minutes
- Total Time: 2 hours 5 minutes
- Yield: Serves 4
- Category: Soups
Ingredients
Scale
- 1 cup chopped onions
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 2 garlic cloves, minced
- 1 ham bone
- 1 bay leaf
- 8 cups chicken broth
- 1 (15.5-ounce) can white beans, undrained
- 2 cups kale, stemmed, leaves chopped
- 1 teaspoon herbes de Provence
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 bacon slices, cooked and crumbled, for garnish
Instructions
- In a large pot, combine the onions, carrots, celery, and garlic and cook for 3 to 4 minutes on medium-high heat.
- Add the ham bone, bay leaf, and broth and bring to a boil.
- Reduce the heat to low and simmer for 1 hour.
- Remove the ham bone and the bay leaf.
- Carefully transfer the broth to a blender and blend until smooth, then return to the pot. (Alternatively, puree the broth directly in the pot with an immersion blender.)
- Return the ham bone to the pureed broth.
- Add the beans and cook for 20 minutes more.
- Add the kale and herbes de Provence and cook for 15 to 20 minutes more.
- Remove the ham bone, take the meat off the bone, and add the meat to the stew.
- Season with the salt and pepper.
- Ladle into bowls and serve topped with the crumbled bacon.
