Thread: Ham Bone Soup

So we made this out over the weekend. Comfort food and healthy to boot.

Ingredients:

Cabbage
Celery
Carrots
Onion
Garlic

Ham Bone
Ham chunks or squares

Chicken Stock

Taters. (We used Yukon Gold


First we diced the celery, carrots, onion and garlic and sautéed in olive oil to soften somewhat and added it to the chicken stock in a pressure cooker. We added the ham bone and pressure cooked for 10 minutes. After releasing the steam we removed the bone and removed the meat that we leave on it after having said ham and freezing the bone for later use.

Add the ham from the bone and additional ham as desired and the cabbage and pressure cook for another 10 minutes. At this point it’s ready to consume. We transfer ours to a crock pot and put on low to simmer allowing the flavors to meld together.

Salt and pepper to taste. For us we don’t add salt due to the ham. I would cook this for myself with the pepper added during the cooking process but Lil D doesn’t like pepper. I imagine red pepper flakes would be awesome as well. I will add that to my next bow of leftovers tonight and report.

BTW it’s better and more flavorful the second day.

OF NOTE: Using the pressure cooker you can skip the sauté method of softening the veggies.

Sorry no pics.

Originally Posted by J White

Love those yukon gold taters. Far as I care they could stop growing any other kind

Especially for Breakfast. BuckeyeCrappie the way the light is glistening off the top of your soup I can tell its got flavor. Your leftover plate looks interesting too. Too hot for soup around here.