One of the best things about serving ham on the bone is using the leftover hambone and scraps to make soup. Hambone pairs really well with dried beans or peas to make thick, hearty soups that are especially good when temperatures drop.
This fall and winter, ham has been very affordable, and so my freezer is well stocked with split pea soup, ham & great northern bean soup, ham stock, hambones and even frozen baked ham. So, when I had another hambone leftover from the holiday ham, I wanted to make something a bit different, something hearty but not as heavy. I came up with this fragrant, delicious and healthy soup. It has winter vegetables, a hearty ham stock and bits of kielbasa instead of ham.
Make this soup the next time you have a hambone in the refrigerator, I think you will really like it.
Ham & Cabbage Soup with Kielbasa
1 meaty hambone
8 quarts water
1 small head of green cabbage, shredded
1 cup matchstick carrots
1 small yellow onion, quartered and thinly sliced
4 russet potatoes, diced
16oz. Vegetable juice (you may substitute 1 28oz can of tomatoes)
1 link (approximately 8oz.) Polish kielbasa, diced
3 T olive oil
1 T brown sugar
2oz cider vinegar
1t Kosher salt
1/2t ground black pepper
Tabasco sauce, if desired
Place hambone in large pot and cover with 8 quarts of water.
Simmer on very low heat until liquid has reduced by half (about 3 hours)
Strain stock into a bowl and return pot to heat
Heat olive oil in pot
Add onions and sprinkle with a little salt
Cover pot and heat until onions are translucent
Add remaining vegetables and cover pot again
Heat for 5 minutes
Add remaining ingredients and simmer soup on low heat for 1 hour
Serve with sliced, buttered rye bread or in a bread bowl if desired
This fall and winter, ham has been very affordable, and so my freezer is well stocked with split pea soup, ham & great northern bean soup, ham stock, hambones and even frozen baked ham. So, when I had another hambone leftover from the holiday ham, I wanted to make something a bit different, something hearty but not as heavy. I came up with this fragrant, delicious and healthy soup. It has winter vegetables, a hearty ham stock and bits of kielbasa instead of ham.
Make this soup the next time you have a hambone in the refrigerator, I think you will really like it.
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| Beautiful colors of the vegetables add to the appeal of this soup. |
Ham & Cabbage Soup with Kielbasa
1 meaty hambone
8 quarts water
1 small head of green cabbage, shredded
1 cup matchstick carrots
1 small yellow onion, quartered and thinly sliced
4 russet potatoes, diced
16oz. Vegetable juice (you may substitute 1 28oz can of tomatoes)
1 link (approximately 8oz.) Polish kielbasa, diced
3 T olive oil
1 T brown sugar
2oz cider vinegar
1t Kosher salt
1/2t ground black pepper
Tabasco sauce, if desired
Place hambone in large pot and cover with 8 quarts of water.
Simmer on very low heat until liquid has reduced by half (about 3 hours)
Strain stock into a bowl and return pot to heat
Heat olive oil in pot
Add onions and sprinkle with a little salt
Cover pot and heat until onions are translucent
Add remaining vegetables and cover pot again
Heat for 5 minutes
Add remaining ingredients and simmer soup on low heat for 1 hour
Serve with sliced, buttered rye bread or in a bread bowl if desired
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