READY IN: 7hrs 15mins

INGREDIENTS

  • 1 leftover ham bone
  • 8cupsboiling water
  • 12 yellow onion
  • 1largecelery rib
  • 1largecarrot
  • 3 stems fresh parsley
  • 1teaspoonblack peppercorns
  • For the Ham Soup
  • 1tablespoonolive oil
  • 1yellow onion, diced
  • 2carrots, peeled and chopped
  • 1 12 teaspoons minced garlic
  • 2lbsyukon gold potatoes, peeled and diced
  • 12 teaspoondried thyme leaves
  • 1lb leftover ham, cubed
  • 1cupheavy cream
  • 3tablespoonsflour
  • 3cups roughly chopped kale leaves, stems and ribs discarded
  • 12 teaspoonsalt (to taste)
  • 12 teaspoonpepper (to taste)
  • 12 teaspooncayenne pepper (to taste)
  • NUTRITION INFO

    Serving Size: 1 (521) g

    Servings Per Recipe:8

    Calories: 345

    Calories from Fat 147 g 43 %

    Total Fat 16.4 g 25 %

    Saturated Fat 8.3 g 41 %

    Cholesterol 70.3 mg 23 %

    Sodium 1064.5 mg 44 %

    Total Carbohydrate33.5 g 11 %

    Dietary Fiber 4 g 15 %

    Sugars 3.2 g 12 %

    Protein 17.1 g 34 %

    DIRECTIONS

  • In a slow cooker, combine the hambone, water, half yellow onion, celery, carrot, parsley, and peppercorns.
  • Cook on high heat for 1 to 2 hours.
  • Afterwards, strain through a fine mesh strainer, making sure to reserve the broth.
  • Discard the onion, celery, carrot, ham bone, and peppercorns.
  • Return the broth to the slow cooker and set aside.
  • For the soup, in a large saute pan or cast iron skillet, heat the olive oil.
  • Add the onion and carrot and saute for 3 to 4 minutes.
  • Add the garlic and saute for another minute.
  • Transfer the sauteed vegetables to the slow cooker.
  • Add the potatoes, thyme, and ham.
  • Cover with the lid and cook on low for 3 to 5 hours, or until the vegetables are tender.
  • Meanwhile, whisk the flour and the cream together.
  • After the veggies become tender, slowly whisk in the heavy cream and flour mixture.
  • Stir in the kale, salt, and pepper to taste, and cayenne pepper.
  • If the slow cooker insert is stovetop safe, transfer it to the stove and bring the soup to a boil, stirring periodically, until it thickens slightly.
  • Alternatively, if the insert is not stovetop safe, you can transfer the soup to a stock pot to bring it to a boil. and serve.
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