Smoked Hambone Soup from the Pellet Grill
This hearty soup is full of vegetables and sweet, smoky ham that tempt you to eat a second bowl.
Ingredients
- 1 Hambone
- 1 tbsp Olive oil
- 3 Cloves of garlic minced
- 1 Onion diced
- 2 Carrots peeled and diced
- 1 Russet potato peeled and diced
- ½ cup Frozen corn kernels
- ½ tsp Fresh thyme leaves
- 2 Bay leaves
- Kosher salt to taste
- Ground black pepper to taste
- 1½ cuups Ham diced
Instructions
- Make broth. Place the bone from the ham you smoked and place it in a large stockpot or Dutch oven. Add enough water to cover the bone to about halfway, about 6-7 cups. Bring the water to a boil, reduce the heat, and simmer until very fragrant. This should take about 30 minutes to 1 hour. Set aside your ham stock and discard the bone.
- Cook ingredients. Heat olive oil in a large Dutch oven or pot over medium heat. Add garlic, onion, carrots, and potato. Cook them stirring occasionally until onions have become translucent, about 2-3 minutes. Stir in ham stock, corn, thyme, and bay leaves. Season with salt and pepper, to taste.
- Boil. Bring to a boil and then reduce to a simmer. Cook until the potatoes are tender, about 10-12 minutes. Stir in ham until heated through, about 1-2 minutes.
- Serve. Once ready, serve hot with fresh bread.
Nutrition
Calories: 44kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Sodium: 5mg | Potassium: 205mg | Fiber: 1g | Sugar: 1g