A great way to use your leftover ham bone from Easter! I made this soup from our Christmas ham, with a little hesitation, because I never made it before. But it turned out to be a huge hit with both my husband and my little boy! Here is the recipe:
4 strips of uncured, no-nitrate bacon (healthier version than regular bacon)
3 large organic carrots peeled
2 organic celery stalks
1 organic onion
3 organic garlic cloves minced
1 ham bone (left over from your Easter ham)
1 bay leaf
2 tsp of sea salt
2 cans of beans (I used 1 can organic pinto and 1 can organic black, but any type will do)
1 small bunch of organic kale, shredded, ribs removed
black pepper to taste
6 cups of organic chicken broth
My Dutch Oven is something I turn to often when I cook soups, ribs, roasts or even a whole chicken. #ad It is easy to clean and makes a great tool for one-pot meals, which I am a big fan of as a busy Momma.
Heat the pot over medium heat and cook the bacon in the bottom. This will give you a nice base to sauté the vegetables in.
While the bacon is cooking, chop your carrots, celery, and onion. Remove the
bacon and add the garlic to sauté it. Once it is golden brown, add the rest of your vegetables.
Stir the vegetables so they can absorb bacon grease on all sides. This will give your soup so much flavor!
Add your ham bone and any leftover ham you may have cut into cubes. When I added the beans, I used the entire can, juice and all. Since the bean juice had sea salt, I did not need to add additional salt. Add the rest of the ingredients and stir it up.
Switch to high heat to bring it to a boil. Once it boils, lower and simmer covered for 1 hour.
Cut up the cooked bacon into bite-sized pieces. This will be sprinkled on top of your bowl of soup.
Serve with crackers or a piece of toast. This is a hearty meal that is perfect bringing family together! Enjoy and be sure to share your pictures of your soup!
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