First, hambone: I'm assuming most of the ham has been cut away, but if there's still some hanging on that won't really slice into manageable pieces, just leave it. As it simmers in the soup it will get so tender you can use a fork at the end to scrape and coax loose some pieces for the soup. When the vegetables have sauteed a bit, add 1 quart of chicken broth and a drained can of cannellini beans. You can use white beans if you like, but I prefer cannellinis for their firmer texture and slightly larger size.
Bring this to a simmer while you prepare some potato to add. I used small red fingerlings, about a cupful that I washed and left unpeeled then sliced into 1/4" rounds. Any potato is fine, just keep the pieces fairly small so they'll cook promptly with the other vegetables. We're going for a soup that is ready in about 30 mintues here which means No Big Potato Chunks.
That's it. Don't worry if that hambone is not completely immersed in the soup. Let it simmer for half an hour, maybe flip the bone over halfway through, and give it a taste. If the vegetables are cooked and the flavor is good, serve this up with some cornbread and eat up!
THE SHOPPING LIST:
1 can of Cannellinis (or White Beans)
1 Qt Chicken Broth
3 Tbs Butter
1 cup Onion, chopped
1 cup Carrots, chopped
1 cup Celery, chopped
1 large potato or 6-7 fingerlings, sliced/diced
1 bay leaf
1 Tbs Fenugreek
1/2 tsp dry mustard