Slow Cooker Ham Soup With Kale
Ready In: 7 hrs 15 mins
Serves: 8
Ingredients
- 1 leftover ham bone
- 8 cups boiling water
- 1⁄2 yellow onion
- 1 large celery rib
- 1 large carrot
- 3 stems fresh parsley
- 1 teaspoon black peppercorns
For the Ham Soup
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and chopped
- 1 1⁄2 teaspoons minced garlic
- 2 lbs yukon gold potatoes, peeled and diced
- 1⁄2 teaspoon dried thyme leaves
- 1 lb leftover ham, cubed
- 1 cup heavy cream
- 3 tablespoons flour
- 3 cups roughly chopped kale leaves, stems and ribs discarded
- 1⁄2 teaspoon salt (to taste)
- 1⁄2 teaspoon pepper (to taste)
- 1⁄2 teaspoon cayenne pepper (to taste)
Directions
- In a slow cooker, combine the hambone, water, half yellow onion, celery, carrot, parsley, and peppercorns.
- Cook on high heat for 1 to 2 hours.
- Afterwards, strain through a fine mesh strainer, making sure to reserve the broth.
- Discard the onion, celery, carrot, ham bone, and peppercorns.
- Return the broth to the slow cooker and set aside.
- For the soup, in a large saute pan or cast iron skillet, heat the olive oil.
- Add the onion and carrot and saute for 3 to 4 minutes.
- Add the garlic and saute for another minute.
- Transfer the sauteed vegetables to the slow cooker.
- Add the potatoes, thyme, and ham.
- Cover with the lid and cook on low for 3 to 5 hours, or until the vegetables are tender.
- Meanwhile, whisk the flour and the cream together.
- After the veggies become tender, slowly whisk in the heavy cream and flour mixture.
- Stir in the kale, salt, and pepper to taste, and cayenne pepper.
- If the slow cooker insert is stovetop safe, transfer it to the stove and bring the soup to a boil, stirring periodically, until it thickens slightly.
- Alternatively, if the insert is not stovetop safe, you can transfer the soup to a stock pot to bring it to a boil. and serve.
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