Recipe Collection: Ham and Potato Soup
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This recipe was sort of an accident. I was planning to make ham and bean soup, but discovered a few days earlier that both my kids are allergic to beans. So, that was a no-go. Ben suggested potatoes as a substitute and I ran with it. This is what I came up with.
1/4 c. coconut oil
1/2 medium yellow onion, diced
2 stalks celery, chopped
3 carrots, diced
4 medium potatoes, chopped
1 c. leftover ham, chopped
6 c. ham stock (I made mine from a ham we’d had a couple nights earlier)
1 tsp. salt (or to taste)
1 tsp. thyme
1 – 2 c. coconut milk
1 c. kale
Heat the coconut oil in a large soup pot. Add onion, celery, and carrot and sautee until slightly softened. Add potatoes, ham, ham stock, and spices. Cook for 2 – 3 hours, until all vegetables are soft. Add coconut milk and kale and allow the soup to simmer for 30 – 40 minutes longer, until kale is wilted. I served mine with green onions on top. You could add bacon, or cheese if you eat that.
It’s yummy and a good source of vegetables with the kale! Next time I might try adding mushrooms too! I’m betting you could use chicken stock if you didn’t have ham stock but I haven’t tried.
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