Happy Friday!


I love Fridays. It isn’t like my week ends or anything because blogging and Mama time never really stop. Thank goodness! They are two of my three most favorite things in the world. What’s the third? Chocolate! Ok, my husband of course! Fridays have always been a fun day because even though I am not done “working” most everyone else is! It is a time to get together with friends and family for good food and lots of laughs.


This Friday we have a new cousin in town! His name is Landon Anthony and let me tell you he is the cutest thing. He came out with a full head of hair! Isn’t he the cutest?!


I remember when I had Graeyson one of the most difficult things was having time to eat, let alone actually preparing a meal. I think I lived off of kale chips. I would just tear up pieces of kale, pour a little coconut oil, salt and pepper, throw it in the oven and call it a day. That’s probably one reason new moms lose their baby weight so quickly, because there is no time to eat. It would have made it easier to have someone bring some prepared meals over.


This hambone soup is a great idea! It is well balanced, lean, hearty, and best of all quick and easy. They could even throw this in the freezer if they ended up with too much food being brought over. If you don’t have ham you could easily substitute for turkey or chicken. This was made last week when we still had leftover Easter ham! If you had a lot of Easter ham leftover and didn’t know what to do with it, you should hang onto this recipe for next time you make a big ham! It is absolutely delicious and boy does it hit the spot!


Bring this to all your new Mama friends, they will love you!

Hambone Soup
Recipe Type: Soup
Author: Nicole Nilsen
Prep time:
Cook time:
Total time:
Serves: 6
  • 1 hambone
  • 7 cups chicken broth
  • 2 cups ham, diced
  • 2 bay leaves
  • 1 teaspoon fresh thyme, chopped
  • 2 sprigs of thyme
  • 4 garlic cloves (2 in stock and 2 with veggies), minced
  • 2 golden potatoes, peeled and diced
  • 1 cup yellow onions, diced
  • 2 carrots or about 14 baby carrots, diced
  • 1 tablespoon coconut oil (you could also use extra virgin olive oil or grapeseed oil)
  • 1 cup corn (canned, frozen or from a cob)
  • 1 can cannellini beans, drained (not rinsed)
  • ½ tsp Himalayan salt
  • Pinch of pepper
  1. Place your hambone and stock in a large pot and boil
  2. Once the stock is boiling turn the heat down to a low simmer
  3. Add in 2 cloves of minced garlic, 2 bay leaves and 1 teaspoon chopped thyme
  4. Allow it to simmer for 30 minutes
  5. Meanwhile get your onions, carrots, and potatoes diced
  6. In a large skillet heat your oil and add in the onions, potatoes and carrots
  7. Cook for about 3 minutes until the onions become translucent
  8. Remove the hambone from the pot and add in the ingredients from the skillet to the stock pot
  9. Next add in your beans, corn, pepper and salt and cook for 8-10 minutes until your carrots and potatoes are tender
  10. Add in the diced ham, just enough to warm it up (about 2 minutes)
  11. Serve!


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