Ham Bone Soup

Well, remember this day?

The day that I did freezer cooking?  I never told what the other dishes were that I made.  So, here's dish numero dos that I made that day.

 

This isn't a super springy dish, but it is a yummy winter one, which it was winter when I made this.

 

Begin by cooking several pieces of bacon in a large pot.  Go for the peppered bacon.  It will give this a wow!

Then, grab some carrots, celery, an onion, and a few cloves of garlic.

 

Chop all these veggies up.  I chose to use my food processor.  It got the job done in a jiffy!

 

When the bacon is done, scoop it out and let it drain.

 

After you scoop out the bacon, drain off some of the bacon fat, leaving enough to saute the veggies.  I don't cook in bacon grease much, but it sure makes this soup extra yummy!

 

Throw in all the veggies to cook for a few minutes, stirring them around to cook them evenly.

 

Once the veggies have cooked, add about 8 cups of broth and bay leaf.  Bring it all to a boil.

I never buy honey baked hams, but I could eat a whole one for sure.  Whenever my grandparents bring one to my parents, I always grab a little for sandwiches or for soup!  Chop the ham into bite-sized pieces and add to the veggies and broth.  Turn the temp down to a simmer.

Then, you'll need about half a head of cabbage shredded.

 

The food processor, again, didn't let me down.  You should end up with about 8 cups of cabbage.

 

Add this to the pot and cook for about half an hour, covered, until the cabbage is cooked.

When the cabbage is cooked, drain and rinse three cans of pinto beans.  Add these to the soup and simmer for another 15 minutes.

Finally, you'll need a small bunch of kale.  Remove the ribs and chop into bite-sized pieces.

When you add the kale, it will turn a brilliant green.  So, lovely!  Let the kale cook for a few minutes until it is soft.

Then, serve it up and garnish with bacon and a dash of hot sauce.  Perhaps you should have some sourdough bread to go on the side.  Just some food for thought!  Try this if we get a cold snap, or tuck it away for when it gets cool this fall.

Here's the recipe... I adapted it from a recipe I found online from the New York Times.

Ham Bone Soup

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
8 cups of vegetable broth
1 bay leaf
1 to 1 1/2 cups honey baked ham
2 1/2 teaspoons salt, plus additional to taste
1/2 head green cabbage, shredded (about 8 cups)
3 cans of pinto bean, rinsed and drained
1 small bunch kale, ribs removed and leaves chopped into bite-size pieces
Black pepper, to taste
Hot sauce or apple cider vinegar, to taste.

Heat a large pot over medium-high heat. Add the bacon and cook until crisp, 5 to 7 minutes.  Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. 

Add the carrots, celery and onion to the pot.  Stir until softened, about 5 minutes.  Add the garlic and cook 1 minute.  Add the broth, bay leaf, and ham.  Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20 minutes.  Stir in the cabbage and simmer for 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.  Serve with crumbled bacon on top and a dash of hot sauce.