Ham Stock

• 4 pound bone-in smoked picnic shoulder or a large meaty ham bone
• 4 cups yellow onion, large dice (about 4 medium onions)
• 4 cups celery, large dice (about 3-4 stalks)
• 4 cups carrots, large dice (about 4-5 medium carrots)
• 4 sprigs fresh parsley with stems
• 2 whole crushed garlic cloves
• 2 bay leaves
• 4 whole peppercorns
• 4 quarts water, plus more for boiling the smoked shoulder

Soup

• Ham stock from above, about 2 quarts
• 1 quart vegetable stock
• 1 tablespoon olive oil
• 8 slices bacon, diced
• 1 1/2 cups leeks, white only, cleaned of sand and diced
• 1 cup celery, small dice, about two large stalks
• 2 1/2 cups carrots, bite sized pieces
• 2 tablespoons fresh garlic, minced
• 2 teaspoons dry thyme
• 3 bay leaves
• 1 Roma tomato, seeded and diced
• 8 ounces Parmesan cheese rinds, optional (If you do not have any Parmesan rinds, add a cup of grated Parmesan cheese instead as the soup cooks)
• 1 1/2 pounds russet potatoes, peeled and diced into bite sized pieces
• 1 head Tuscan kale, cleaned from ribs and cut up (about four cups)
• 2 cups frozen kernel corn, thawed
• 1 15.5-ounce can cannellini beans, drained and rinsed
• 2 pounds leftover ham from smoked shoulder (or purchase a deli ham steak and dice if you started stock with a meaty ham bone instead of a smoked shoulder)
• 1 cup light cream, or half and half if light cream is not available