Receta Ham Bone, Veggie & Bean Soup
Tags
cabbage, Ham, Kale, Pinto beans
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I’ve been looking for a good soup recipe to use up a ham bone I’ve had sitting in my freezer for quite some time. I think Christmas maybe? I tend to stick a lot of things in the freezer until I am ready to cook with it or find the perfect thing. I had kind of given up on finding something since lentils really weren’t what I was in the mood for when I happened about this recipe on a fellow bloggers site. I loved how it predominately used vegetables and threw in some beans. My daughter adores pinto beans so I knew I had a fighting chance with this soup!
The soup was delicious and the ham added such a nice flavor to everything. It softened the taste of the cabbage and gave the pinto beans some depth. I actually didn’t end up using any salt or pepper since the ham bone already had some in it! My daughter gobbled this soup right up. The only thing she didn’t like was the ham, I know, she’s weird! But, little does she know that is what got her to eat the kale and cabbage since she otherwise wont touch the stuff!
I know that ham season is over, but I’m hoping maybe a few of you had some over Mothers Day weekend or you have a ham bone sitting in the freezer like I did. Otherwise, bookmark this recipe! You’ll be glad you did. I didn’t want to sit on this recipe until next year and have you miss out!
Ham Bone, Veggie & Bean Soup
Ingredients
- 1 Tbsp olive oil
- 3 large carrots, sliced
- 2 celery stalks, sliced
- 1 large onion, diced
- 3 garlic cloves, finely chopped
- 8 cups of water (may need more)
- 1 ham bone with some meat still on it
- 1 bay leaf
- 1/2 tsp Italian seasoning
- 1 15oz can pinto beans, rinsed and drained
- 1/2 head green cabbage, shredded (about 8 cups)
- 1 14.5oz can diced tomatoes
- 1 bunch kale, stems removed and leaves torn or chopped into bite-sized pieces
- salt and freshly ground pepper to taste
Heat oil in a large stock pot, over medium-high heat. Toss in the carrots, celery, and onion. Cook until softened, approximately 5 minutes. Add the garlic and cook for an additional 1 minute.
Add 8 cups of water to the pot and the ham bone. You may need more water to cover up the ham bone. Add the bay lead and Italian seasoning and bring to a boil.
Reduce heat to medium-low and add the beans. Allow to simmer for 30 minutes. Add the cabbage and diced tomatoes and allow to simmer for an additional 30 minutes. Stir in the kale and allow to simmer for about 15 minutes, until the kale is soft but still vibrant.
Remove the ham bone from the soup and cut off the pick into bite sized pieces. Put the ham back into the pot and season with salt and pepper to taste. (I found that it didn’t need any additional seasoning since the ham provided so much!) Before serving, if you can spot the bay leaf, remove it.
Yields 64 oz.
Source: Seen on Christine’s Kitchen Chronicles, modified from Cook This Now
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