Ingredients
- 1 leftover ham bone
- 3 cloves garlic, minced
- 1 cup chopped onion
- 2 carrots, peeled and chopped
- 1 russet potato, peeled and chopped
- 1 can (14 to 15 ounces) canned white kidney beans, drained and rinsed
- 1 cup frozen corn kernels
- 1-1/2 teaspoons dried thyme
- 2 bay leaves
- 1-1/2 tablespoons chicken bouillon (I like jarred Better than Bouillon)
- 1½ cups leftover 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.)
Nutritional Estimates Per Serving: (1 cup):Â Serves: 10
114 calories, 0.8 g fat, 20.9 g carbs, 3.7 g fiber, 8.1 g protein, 3 Smartpoints
