Description

Cooler weather is on its way so hearty, comforting soups are a must. This soup is a great way to use leftover ham and veggies if you have them, but it's not necessary.

Ingredients

• Ham Stock:
• 4 lb. meaty ham bone
• 4 c. onion, large dice
• 4 c. celery, large dice
• 4 c. carrots, large dice
• 4 sprigs fresh parsley, with stems
• 2 bay leaves
• 2 1/2 qt. water
• 4 whole peppercorns
• Soup:
• ham stock, about 1 1/2 – 2 qt.
• 1 qt. vegetable stock
• 1 T. olive oil
• 8 slices bacon, diced
• 1 1/2 c. leeks, white parts only, cleaned and diced
• 1 c. celery, small dice, about 2 large stalks
• 2 1/2 c. carrots, 1 inch dice
• 2 T. garlic, minced
• 2 t. dry thyme
• 3 bay leaves
• 1 Roma tomato, seeded and diced
• 8 oz. Parmesan cheese rinds, optional
• 1 1/2 lb. Russet potatoes, peeled and diced into bite sized pieces
• 1 head Tuscan kale, cleaned from ribs and cut up
• 2 c. frozen kernel corn
• 15.5 oz. can small white beans, drained and rinsed
• 1 1/2 lb. ham from bone diced (or a deli ham steak, diced)
• 1 c. light cream

Steps

1. Ham Stock:
2. Add all stock ingredients to a pot; bring to a boil; reduce to a simmer; cook uncovered for 2 hours. Strain stock; remove meat from bone, discard the rest. If desired, this can be done in advance. Freeze the stock until needed, cooling and freezing in zip lock gallon bags.)
3. Soup: