Bacon-Veggie Ham Bone Soup

Bacon-Veggie Ham Bone Soup


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This soup has a great blend of flavors, and is a great way to use up leftover ham.

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Serving Size / Yield

6-8 servings


  • 4 strips bacon, thick cut, sliced into 1/2-inch pieces
  • 3 lg. carrots, peeled and sliced
  • 2 celery stalks, trimmed and sliced
  • 1 lg. onion, peeled and diced
  • 3 garlic cloves, finely chopped
  • 1 ham bone (1 1/4 pounds), cut in half or in thirds (ask your butcher to do this)
  • 1 bay leaf
  • 2 1/2 tsp. salt, plus additional to taste
  • 1/2 head green cabbage, shredded (about 8 cups)
  • 3 C. cooked beans (rinsed and drained if canned), such as cannellini, navy or pinto
  • 1 small bunch kale, ribs removed and leaves chopped into bite-size pieces (6 cups)
  • 1 large pinch Black pepper, to taste
  • 1 dash Hot sauce or apple cider vinegar, to taste

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

2. Add the carrots, celery and onion to the pot. Stir until softened, about 5 minutes. Add the garlic and cook 1 minute. Drop in the ham bone and bay leaf. Cover with 8 cups water and 2 teaspoons salt. Bring to a boil over high heat; reduce heat to medium-low and simmer for 20 minutes. Stir in the cabbage and simmer 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 (or more to taste). Add lots of pepper and a dash of hot sauce or vinegar. Serve with crumbled bacon on top.

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