Leftover Ham Bone Soup with Potatoes and Cabbage
If you’re making a big bone-in ham for the holidays this year, don’t throw away the leftover ham bone once all the meat’s been cut off. It’s a key ingredient in this soup that adds instant flavor with minimal effort!
½ cup chopped onion
2 cloves garlic, minced
½ 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)
1. 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.
2. Add the chicken broth, carrots, 1 1/2 cups water, potatoes, ham bone and ham and cook high pressure 20 minutes.
3. Let the steam release naturally. Add the cabbage and cook 5 minutes high pressure. Natural or quick release.
4. 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.
Source: Skinny Taste (6 servings)