Leftover Ham Bone Soup

5 from 1 vote

Save the bone and a few cups of leftover ham from last night’s glazed ham to make this Leftover Ham Bone Soup. It’s packed with colorful and good-for-you foods like carrots, sweet potatoes and spinach. This recipe is paleo/AIP that means gluten, dairy and nut free.

Prep Time1 20

Cook Time30

Total Time1 50

Course: Soup

Cuisine: American

Servings:

Calories: 289kcal

Author: Beth Chen

Ingredients

1 leftover Hambone
2 slices Bacon chopped
3 cloves Garlic minced
1 Onion diced
4 Carrots peeled and diced
2 Sweet Potatoes peeled and diced
3/4 teaspoon Fresh Thyme Leaves
2 Bay Leaves
Salt and Ground Black Pepper optional for AIP, to taste
1 1/2 cups leftover Ham diced
12 ounces Baby Spinach

Instructions

Place leftover hambone in a large stockpot or Dutch oven and add enough water to cover the bone halfway, about 6-8 cups.
Bring to a boil and then the reduce heat and simmer until very fragrant, about 1 hour.
Once the broth is finished, remove and discard the ham bone.
Add the bacon to a second large stockpot or Dutch oven over medium heat.
Cook the bacon for a few minutes until it’s created enough grease to start cooking the onions and garlic.
Add garlic and onions to the stockpot.
Cook, stirring occasionally, until onions have become translucent, about 2-3 minutes.
Next stir in carrots, sweet potatoes, thyme and bay leaves.
Add in the ham broth and then season with salt and pepper, to taste.
Bring the soup to a boil.
Once the soup is boiling, reduce heat and simmer until potatoes are tender, about 10-12 minutes.
Stir in ham and spinach then let cook until the spinach has wilted and the ham is cooked through, about 1-2 minutes.
Serve immediately.

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