This warming and nutritious winter soup comes together quickly.
It uses ingredients readily available in the cold winter months like cabbage, carrots, onions and potatoes.
It’s a welcome weeknight meal that is easy on the budget too.
Typically we think ham and split pea soup or ham and bean soup but this one doesn’t use any legumes.
My oldest kiddo recently did a food sensitivity test with our naturopath and we found out he was reacting to all types of bean, tomatoes and dairy. My husband did the same test and he has a whole slew of ingredients to avoid also.
Thank heavens I’m confident in the kitchen and cook from scratch regularly. Swapping out ingredients is no problem for me.
So we found this recipe which is gluten free, dairy free, and avoids the beans and tomatoes.
It surprised me how much I loved it, so I’m sharing it with you too!
Ingredients:
2 lbs Nourished With Nature Ham Hocks
4 large carrots, peeled and chopped
1 yellow onion, chopped
4-6 red potatoes, chopped
1 head savoy green cabbage
3-4 bay leaves
1 bunch fresh parsley
1/2 tsp black pepper, or to taste
2 quarts bone broth (chicken, turkey or pork)
*If you don’t have bone broth on hand, just use water. The ham hocks make their own bone broth as they cook.
Directions:
In an Instant Pot set to sauté, sear the ham hocks on the two flattest sides.
Chop onion, potatoes and carrots into bite sized cubes and add to the pot
Chop the cabbage into long strips and add to the pot
Add the broth or water, bay leaves and fresh pepper
Secure lid, set to meat/stew setting and pressure cook for 45 minutes
Let it do it’s natural release for 5 min, then release the pressure
Remove the ham hocks and pick the meat off the bone. I like to separate the fat and skin off too. Chop the ham into bite size chunks and return to pot.
Garnish with fresh chopped parsley and enjoy!
Do you have a favorite way to use ham hocks? I’d love to hear about it in the comments!