X

Ham Bone Soup

Spread the love

This hearty soup requires a good afternoon simmer, filling your house with the aromas of all things good and warming. The marrow imbues the broth with a silkiness and richness, and the kale is thrown in for color and health. You might want hot sauce, or not. Either way, a bowl of this is the kind of thing that cures what ails you.


Learn: How to Cook Beans

Ingredients

  • 4

    strips bacon, thick cut, sliced into 1/2-inch pieces

  • 3

    large carrots, peeled and sliced

  • 2

    celery stalks, trimmed and sliced

  • 1

    large onion, peeled and diced

  • 3

    garlic cloves, finely chopped

  • 1

    ham bone 1 1/4 pounds, cut in half or in thirds ask your butcher to do this

  • 1

    bay leaf

  • 2 ½

    teaspoons salt, plus additional to taste

  • ½

    head green cabbage, shredded about 8 cups

  • 3

    cups cooked beans rinsed and drained if canned, such as cannellini, navy or pinto

  • 1

    small bunch kale, ribs removed and leaves chopped into bite-size pieces 6 cups

  • Black pepper, to taste

  • Hot sauce or apple cider vinegar, to taste

  • Nutritional Information
    • Nutritional analysis per serving (6 servings)


      485 calories; 20 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 40 grams carbohydrates; 10 grams dietary fiber; 6 grams sugars; 36 grams protein; 80 milligrams cholesterol; 2165 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam

Preparation

  1. Heat a large pot over medium-high heat. Add the bacon and cook until crisp, 5 to 7 minutes; remove with a slotted spoon to a paper towel-lined plate.
  2. Add the carrots, celery and onion to the pot. Stir until softened, about 5 minutes. Add the garlic and cook 1 minute. Drop in the ham bone and bay leaf. Cover with 8 cups water and 2 teaspoons salt. Bring to a boil over high heat; reduce heat to medium-low and simmer for 20 minutes. Stir in the cabbage and simmer 30 minutes. Add the beans and simmer 15 minutes. Stir in the kale and simmer until soft, but vibrantly green, about 15 minutes. Season with the remaining 1/2 teaspoon salt (or more to taste). Add lots of pepper and a dash of hot sauce or vinegar. Serve with crumbled bacon on top.
Like this recipe?


Save To Recipe Box


Save
Saved
Add to a collection

Print this recipe

SHARE

Leave a Reply