Ham Bone Soup
A hearty soup made with leftover ham bone, potatoes, and cabbage in a savory broth. Perfect for using up ham scraps.
Ingredients
Method
Completed steps 0
Set to sauté mode. Spray the pot with cooking spray, then add onion, celery, and garlic. Sauté until softened, 4 to 5 minutes.
Pour in broth and water. Add carrots, potatoes, ham bone, and ham. Lock the lid and cook on high pressure for 20 minutes.
Allow pressure to release naturally. Open the pot, add cabbage, and return to high pressure for 5 minutes. Release pressure naturally or quickly.
In a large pot or Dutch oven, sauté onion, celery, and garlic in a little oil until softened, 4 to 5 minutes.
Add broth, water, carrots, potatoes, ham bone, and ham. Cover and simmer on low for 1 hour.
During the last 10 to 15 minutes, add cabbage and continue cooking until all vegetables are tender.
Notes
Save ham bones from roasted ham to make this soup; they release rich flavor during cooking.
For deeper flavor, sauté the ham bone briefly in step 1 before adding liquid.
Leftover soup keeps refrigerated for 3 days or freezes well for up to 2 months.
Calories: 124 kcal · Carbs: 15 g · Protein: 10.5 g · Fat: 2.5 g · Sodium: 437 mg · Fiber: 3.5 g · Sugar: 4.5 g
Adapted from www.skinnytaste.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.