Use your leftover ham bone to make this hearty, satisfying soup loaded with tons of veggies and chunks of sweet lean ham. A perfect lunch or supper for Weight Watchers!
1russet potato, peeled and chopped(I used unpeeled red potatoes instead)
1can(14 to 15 ounces) canned white kidney beans, drained and rinsed
1cupfrozen corn kernels
1-½teaspoonsdried thyme
2bay leaves
1-½tablespoonschicken bouillon (I like jarred Better than Bouillon)
1 ½cupsleftover diced ham
Kosher salt and freshly ground black pepper, to taste
Instructions
Ideal Slow Cooker Size: 6-Quart.
Place leftover ham bone in the crock pot. Add the garlic, onion, carrots, potato, beans, corn, thyme, bay leaves and chicken bouillon. Add 6 cups of water.
Cover and cook on LOW until the vegetables are tender, 6 to 8 hours.
Remove the ham bone and stir in diced ham during the last 30 minutes of cooking time to prevent it from getting overdone.
Taste and add adjust the seasoning to your liking adding salt, pepper, hot sauce, etc.)
Recipe Notes
Serving size: 1 cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.3*SmartPoints (Green plan)2*SmartPoints (Blue plan)1*SmartPoints (Purple plan)2*PointsPlus (Old plan)
Nutrition Facts
Crock Pot Leftover Ham Bone Soup
Amount Per Serving (1 cup)
Calories 114Calories from Fat 7
% Daily Value*
Fat 0.8g1%
Carbohydrates 20.9g7%
Fiber 3.7g15%
Protein 8.1g16%
* Percent Daily Values are based on a 2000 calorie diet.