Ham & Cabbage Soup

 Great way to use your leftover ham.  

HAM & CABBAGE SOUP

(serves 8)

Ingredients:

*2 tablespoons olive oil

*1 medium-small sweet potato, peeled and chopped small

*2 large carrots, peeled and chopped

*2 stalks celery, chopped

*1 medium yellow onion, chopped

*2 garlic cloves, minced

*2 cups cooked ham, shedded or chopped

*5 cups ham broth (can use chicken broth)

*1 (32 ounce) container chicken stock (or make your own)

*2 cups stewed tomatoes (I make my own)

*1/2 cabbage, cored and shredded

*1 (15.5 ounce) can northern beans, drained and rinsed (or your favorite beans)

*2 bay leafs

*1/2 teaspoon garlic powder

*1/2 teaspoon onion powder

*1 1/2 teaspoon Italian seasoning

*2 teaspoons Worcestershire sauce 

*1 teaspoon ground black pepper

*Only add salt if needed.  

Stove Top Directions:

~In a large stockpot over medium heat, heat olive oil.

~Sauté sweet potatoes, carrots, and celery for about 3 minutes.

~Add onion and sauté another 2-3 minutes.

~Add garlic and sauté for another minute.

~Add ham, chicken stock, ham stock, stewed tomatoes, ham, bay leaves, onion powder, garlic powder, Italian seasoning, Worcestershire sauce, and pepper. 

~Cover and simmer for 10 minutes.

~Add cabbage and beans and simmer cover for 15-20 minutes or until cabbage is wilted and potatoes are tender.

~Remove bay leafs before serving.

Instant Pot Directions.

~In liner of instant pot, heat olive oil.

~Once hot, sauté sweet potatoes, carrots, and celery for about 3 minutes.

~Add onion and sauté another 2-3 minutes.

~Add garlic and sauté for another minute.

~Add chicken stock, ham stock, stewed tomatoes, ham, bay leaves, onion powder, garlic powder, Italian seasoning, Worcestershire sauce, and pepper. 

~Cover, seal and pressure cook for 10 minutes.

~Do a quick release.

~Add cabbage, ham and beans.

~Cover and seal.

~Pressure cook for another 2 minutes.

~Do a quick release.

~Remove bay leafs before serving.