Hearty Ham Bone Soup with Potatoes and Cabbage Delight

Ingredients

• 1 large ham bone (leftover from a cooked ham)
• 6 cups low-sodium chicken broth
• 2 medium potatoes, peeled and diced
• 1 small head green cabbage, chopped
• 2 medium carrots, sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 leaf bay leaf
• to taste salt and pepper
• 2 tablespoons olive oil
• to taste fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant (about 3-4 minutes).
2. Stir in the sliced carrots and place the ham bone into the pot. Cook for another 2-3 minutes to let the flavors blend.
3. Carefully add the chicken broth into the pot and bring it to a gentle boil.
4. Add the diced potatoes, dried thyme, bay leaf, salt, and pepper. Reduce the heat to low and cover the pot. Let it simmer for about 30 minutes or until the potatoes and carrots are tender.
5. In the last 10 minutes of cooking, stir in the chopped cabbage. Cook uncovered until the cabbage is tender but still slightly crisp, about 5-7 minutes.
6. Remove the ham bone from the pot. If the ham on the bone is still good and tender, use a fork to shred any remaining meat into the soup. Taste the soup and adjust salt and pepper as needed.
7. Ladle the soup into bowls and garnish with fresh parsley for a pop of color.