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    Ham Bone Soup with Potatoes and Cabbage

    Source of Recipe

    Recipe Collection

    Recipe Introduction

    If youíre making a big bone-in ham for the holidays this year, donít throw away the leftover ham bone once all the meatís been cut off. Itís 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)


    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




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