Got tons of ham leftovers from last Christmas? The chilly weather calls for a hearty soup and this recipe is a wonderful way of breathing life back to leftovers! My ham and vegetable soup is not only Paleo-friendly, grain-free and delicious, it's also a great way to make fussy eaters eat their greens! I load the soup with diced carrots, leeks, celery, turnips, and cabbage. The key to masking that distinct “green” vegetable flavor that kids do not like is lengthy simmering. The broth has to be intensely rich, flavorful.
Just a couple of notes before you make the soup, the water you'll add to slow cook the ham bone must be enough to cover the entire bone. The longer you stew the bone, the tastier the soup will be so you can definitely keep the soup in the slow cooker for days, just continue adding the veggies and seasonings to make the soup last longer. Finally, if you cannot find Napa cabbage, savoy is fine.
You will need:
Step 1: In a slow cooker, add the water, ham bone, bay leaves, Serrano pepper, and apple cider vinegar then cook on high for 5 hours. Once you're done cooking, take the ham bone out of the slow cooker and place on a cutting board or large plate. Using a couple of forks or your hands, take the meat off the ham bones. Add the meat and bone back into the pot and slow cook for another 2 hours on high.
Step 2: In a small skillet, add a little avocado oil and sauté the leeks, garlic cloves, and onion for at least 7 minutes or until the onions are caramelizing. Add the sautéed ingredients directly into the crockpot along with the remaining ingredients. Cook on high for another 3 hours until the veggies are done. Transfer the broth into serving bowls, serve and enjoy!