Ham Bone and Cabbage Soup - Oregon Valley Farm

Ham Bone and Cabbage Soup

Ham Bone & Cabbage Soup recipe from Oregon Valley Farm

When you make a bone in ham, you then make a ham bone soup when it’s down to leftovers (we added ham hocks as an extra because there was not much meat left on the bone. The bones are so good for all the minerals and nutrients they release)! This is such a good, healthy soup especially for this time of year (just crossing over into Fall) when kids are barely back in school and all the germs are running amuck! Plus, it’s a very rainy day here in Oregon and there’s nothing quite like soup in a crockpot on a rainy day!

INGREDIENTS

  • 2 cups chopped onion
  • 2 cups chopped carrot
  • 2 ham hocks, from pasture raised pork of course!
  • 1 ham bone
  • 2 Tbsps minced garlic
  • 1 Tbsp fresh Rosemary, chopped
  • 1/2 tsp fresh ground Black Pepper
  • Pinch crushed red pepper flakes
  • 8 cups chopped cabbage
  • 1 (15 oz) can diced tomatoes (include the juices)
  • 6 cups chicken broth, organic
  • 2 Bay leaves
  • Pink Himalayan Salt, to taste
  • 1/2 lemon, sliced (optional for taste and as a garnish)

DIRECTIONS

Add all ingredients, minus the sliced lemon, into your crockpot and cook on high for 6 hours (clearly you can cook it longer at a lower setting). Add more salt as needed.

Garnish with lemons slices and enjoy this immune boosting, antioxidant rich soup!!

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