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.
Author:Addie Gundry
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.
