Great way to use the Easter ham bone.
Ingredients
- 3 quarts water
- 1 ham bone
- 5 potatoes, cut into 1-inch cubes
- 4 cups chopped cabbage
- 2 large stalks celery, chopped
- 5 green onions, chopped, or more to taste
- ½ cup water
- 1/3 cup all-purpose flour
- 1 cup light whipping cream
Directions
Step 1
Bring 3 quarts water and ham bone to a boil in a large stock pot. Boil until meat from the bone comes off easily, about 1 hour. Remove bone from broth. Allow bone to cool enough to touch; remove as much meat from as possible. Transfer meat to a resealable plastic bag, seal, and refrigerate.
Step 2
Pour broth into a large bowl; cover and refrigerate overnight. Skim and discard any fat from the top of the chilled broth; transfer broth to a large pot.
Step 3
Bring broth to a boil; add potatoes, cabbage, celery, and reserved ham. Continue to simmer until potatoes are tender, about 45 minutes.
Step 4
Whisk 1/2 cup water and flour in a bowl; whisk into potato-ham soup until thickened. Add light cream; stir.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 111 | |
% Daily Value * | |
Total Fat0g | 0% |
Saturated Fat0g | 1% |
Sodium33mg | 1% |
Total Carbohydrate25g | 9% |
Dietary Fiber4g | 13% |
Total Sugars2g | |
Protein3g | |
Vitamin C36mg | 179% |
Calcium47mg | 4% |
Iron1mg | 7% |
Potassium570mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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