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Ham Bone Soup with Potatoes and Cabbage




Source of Recipe


Recipe Collection


Recipe Introduction


If you’re making a big bone-in ham for the holidays this year, don’t throw away the leftover ham bone once all the meat’s been cut off. It’s a key ingredient in this soup that adds instant flavor with minimal effort!


List of Ingredients




cooking spray
1/2 cup chopped onion
2 cloves garlic, minced
1/2 cup chopped celery
2 medium carrots, peeled and sliced
4 cups (1 carton) less sodium chicken broth
10 ounces (2 medium) Yukon gold potatoes, peeled and diced small
1 leftover ham bone
5 ounces chopped leftover ham
1 small head cabbage, cored and chopped (13 oz)

Recipe



Instant Pot:

Assuming your electric pressure cooker has a saute option, press the saute button and spray with oil, add the onions, celery, and garlic and saute, 4 to 5 minutes.
Add the chicken broth, carrots, 1 1/2 cups water, potatoes, ham bone and ham and cook high pressure 20 minutes.
Let the steam release naturally. Add the cabbage and cook 5 minutes high pressure. Natural or quick release.

To cook on the stove top:

Follow the same directions as above in a large pot or Dutch oven, cook covered low 1 hour adding the cabbage during the last 10 to 15 minutes. Cook until the cabbage and vegetables are tender.



Yield: 6 servings