Ham Bone Broth and Cabbage Soup creates a nice broth from your ham leftovers and has lots of tasty vegetables for a change from the usual beans.
Ham Bone Broth and Cabbage Soup
By Sue Lau | Palatable Pastime
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Ham Bone Broth and Cabbage Soup is my recipe of the day. Now that Christmas and its feasting is over, it’s time to work up the leftovers. First up is the ham bone, plus a handful of ham bits which can be added to soup.
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I always enjoy making new recipes to repurpose leftovers. As well, I am always possessive of my ham bone. It is chock full of flavor and collagen just waiting to be extracted.
Placing it in beans is an obvious choice. But as with a leftover turkey carcass, these bones make excellent soup broth.
Paired with lots of veggies, the soup makes a healthy jump start to your post holiday eating plans.
Ham Bone Broth and Cabbage Soup
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Ham Bone Broth and Cabbage Soup
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Ham Bone Broth and Cabbage Soup
Equipment
- 1 Soup pot
Ingredients
- 1 ham bone
- 6 cups water
- 2 fresh bay leaves
- 1-1/2 cups sliced fresh carrots
- 1 turnip peeled and chopped
- 1 cup chopped onion
- 2 ribs celery diced
- 14-1/2 ounces canned diced tomatoes
- 15 ounces canned crushed tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 teaspoon black pepper
- 1-1/4 pounds green cabbage chopped
- 1-1/2 pounds diced smoked ham
- 2 tablespoons chopped Italian parsley
Instructions
- Place ham bone, bay leaves and water in a soup pot.
- Bring to a boil, then reduce heat, and simmer until water reduces by one-third.
- Add carrots, turnip, onions, celery, tomatoes, thyme, marjoram and black pepper, simmering for 15 minutes.
- Stir in the cabbage, ham and parsley, and cook 15 minutes more.
- Remove ham bone. Strip bone of any meat adding the trims to the pot. Discard the bone.
- Adjust salt before serving if needed.
Notes
Nutrition
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