Ham Bone Soup

In our continued use of the leftovers of our huge Ham, we made Ham Bone Soup. It was hearty and good and lasted for several lunches! Good soup!

Ham Bone Soup

New York Times

This hearty soup requires a good afternoon simmer, filling your house with the aromas of all things good and warming. The marrow imbues the broth with a silkiness and richness, and the kale is thrown in for color and health. You might want hot sauce, or not. Either way, a bowl of this is the kind of thing that cures what ails you.

Ingredients

4          strips bacon, thick cut, sliced into 1/2-inch pieces

3          large carrots, peeled and sliced

2          celery stalks, trimmed and sliced

1          large 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

2-½      teaspoons salt, plus additional to taste

½         head green cabbage, shredded about 8 cups

3          cups 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

Black pepper, to taste

Hot sauce or apple cider vinegar, to taste

PREPARATION

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.

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.