INGREDIENTS
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1 leftover ham bone
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3 cloves garlic, minced
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1 cup chopped onion
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2 carrots, peeled and chopped
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1 russet potato, peeled and chopped
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1 can (14 to 15 ounces) canned white kidney beans, drained and rinsed
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1 cup frozen corn kernels
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1-1/2 teaspoons dried thyme
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2 bay leaves
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1-1/2 tablespoons chicken bouillon (I like jarred Better than Bouillon)
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1 1/2 cups leftover diced ham
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Kosher salt and freshly ground black pepper, to taste