Ham Bone Soup Recipe
For those in search of creative ways to use leftover ham, this Ham Bone Soup featuring potatoes and cabbage is sure to delight! It's robust, packed with flavor, and simple to whip up.
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Ingredients
- cooking spray
- 2 cloves garlic
- 4 cups reduced sodium chicken broth
- 10 ounces yukon gold potatoes, peeled and diced small
- 1 leftover ham bone
- 5 ounces chopped leftover ham
- 1 small head cabbage
- 1/2 cup chopped celery
- 2 medium carrots
- 1/2 cup chopped onion
Instructions
- 1
Instant Pot:
- 2
If your electric pressure cooker features a sauté function, activate it by pressing the sauté button. Lightly coat the bottom with oil, then introduce the chopped onions, diced celery, and minced garlic. Sauté these ingredients for about 4 to 5 minutes until they soften.
- 3
Incorporate the chicken broth, sliced carrots, 1 1/2 cups of water, cubed potatoes, the ham bone, and any leftover ham. Secure the lid and set it to cook on high pressure for 20 minutes.
- 4
Allow the steam to escape naturally. After that, add the chopped cabbage and cook at high pressure for an additional 5 minutes. You can choose to release the pressure naturally or quickly.
- 5
To prepare on the stove top:
- 6
Use a large pot or Dutch oven to replicate the same steps as above. Cover the pot and let it simmer on low heat for 1 hour, adding the cabbage during the final 10 to 15 minutes. Continue cooking until the cabbage and other vegetables reach a tender consistency.