White Bean And Potato Soup

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.