Ham Bone Soup Recipe

• servings: 6 servings
• active time: 10 minutes
• total time: 40 minutes

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 reduced sodium chicken broth

10 ounces yukon gold potatoes, peeled and diced small (from 2 medum)

1 leftover ham bone

5 ounces chopped leftover ham

1 small head cabbage (cored and chopped, 13 oz)

Directions

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.

Notes

Ham hock if no leftover ham bone is available

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 124 kcal
• Total Fat: 2.5 g
• Saturated Fat: 1 g
• Cholesterol: 22 mg
• Sodium: 437 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 3.5 g
• Total Sugars: 4.5 g
• Protein: 10.5 g