Place chicken, turkey stock or vegetable stock into a large stock pot with the ham bone and bring to a boil. Your ham bone will probably not be covered by the broth which, is o.k. Cook on medium heat for one hour, covered. Meanwhile, about 20 minutes prior to taking out the ham bone, prepare vegetables. Prep potatoes last because they will brown if they sit out too long.
When ham bone is ready to come out of stock pot (after one hour of stewing,) remove it, turn heat to medium-high and add the vegetables, one tbs of extra virgin olive oil, thyme, garlic powder and black pepper. Cook 15 minutes or so. Add beans and ham and cook another 5 minutes. Salt to taste, if necessary. You may need to add one to two cups of water if a lot of the stock has steamed out while cooking.
Storage instructions:Place One Pot Ham, Potato and Bean Soup in the refrigerator for up to five days. You may freeze this soup in plastic bowl containers for up to six months.Freeze the ham bone (in a gallon zipper freezer plastic bag) and 3 cups of ham (chopped) in a plastic container after making a ham dinner so you can make this soup another time. Label bag and containers with the current date.The prep time in this recipe is done while the ham bone is stewing. Due to evaporation of liquids, the servings are approximate.