How To Make Leftover Ham Bone Soup with Potatoes and Cabbage
Put those leftovers to good use with this recipe for leftover ham bone soup. It’s enriched by the addition of veggies like carrots and celery.
Serves:
Ingredients
- Cooking spray
- ½cuponion,chopped
- 2clovesgarlic,minced
- ½cupcelery,chopped
- 2mediumcarrots,peeled and sliced
- 4cupslow sodium chicken broth
- 10ozyukon gold potatoes,peeled and diced small
- 1leftover ham bone
- 5ozleftover ham,chopped
- 13ozcabbage,cored and chopped
Instructions
Instant Pot:
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Press the saute button and spray with oil, add the onions, celery, and garlic and saute for 4 to 5 minutes.
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Add the chicken broth, carrots, 1½ cups water, potatoes, ham bone and ham and cook on High pressure for 20 minutes.
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Let the steam release naturally. Add the cabbage and cook for 5 minutes more under high pressure.
Stove Top:
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Follow the same directions as above in a large pot or Dutch oven, cook covered low for 1 hour adding the cabbage during the last 10 to 15 minutes. Cook until the cabbage and vegetables are tender.
Nutrition
- Calories: 310.24kcal
- Fat: 15.01g
- Saturated Fat: 3.71g
- Trans Fat: 0.06g
- Monounsaturated Fat: 7.49g
- Polyunsaturated Fat: 2.72g
- Carbohydrates: 19.88g
- Fiber: 3.83g
- Sugar: 4.24g
- Protein: 25.65g
- Cholesterol: 59.52mg
- Sodium: 972.76mg
- Calcium: 61.79mg
- Potassium: 875.11mg
- Iron: 2.05mg
- Vitamin A: 176.22µg
- Vitamin C: 35.49mg
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