Leftover Ham Bone Soup with Potatoes and Cabbage
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
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!
- cooking spray
- 1/2 cup chopped onion
- 2 cloves garlic (minced)
- 1/2 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))
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.
Add the chicken broth, carrots, 1 1/2 cups water, potatoes, ham bone and ham and cook high pressure 20 minutes.
Let the steam release naturally. Add the cabbage and cook 5 minutes high pressure. Natural or quick release.
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.
Serving: 11/2 cups, Calories: 124kcal, Carbohydrates: 15g, Protein: 10.5g, Fat: 2.5g, Saturated Fat: 1g, Cholesterol: 22mg, Sodium: 437mg, Fiber: 3.5g, Sugar: 4.5g
Freestyle Points: 2
Points +: 3