Description
I was trying to use up a ham shank and honor my New Year’s resolution to eat low-carb. The result is a yummy and hearty winter soup, chock-full of rich, smoky flavor and chunks of veggies and ham. You won’t even miss the carbs!
Ingredients
- 1 tablespoon olive oil
- ¾ cup diced yellow onion
- ½ cup chopped celery
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (1 1/2) pound meaty ham shank
- 3 cups diced sweet potato, or more to taste, divided
- 1 head cauliflower, chopped, divided
- 1 bay leaf
- 1 tablespoon liquid smoke
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup chopped fresh parsley, or to taste
Instructions
- Heat olive oil over medium heat in a large soup pot. Add onion and celery; saute until onion begins to soften
- 3 to 4 minutes. Add garlic and saute until fragrant
- about 1 minute. Transfer onion mixture to a bowl.
- Add broth and ham shank to the same pot and bring to a boil. Reduce heat to low
- cover
- and simmer until ham is tender and falling off the bone
- about 1 hour. Transfer ham and bone to a plate. Chop ham when cool enough to handle. Discard bone.
- Add onion mixture to the broth
- along with 1/2 of the sweet potato
- 1/2 of the cauliflower
- and bay leaf. Bring to a boil
- then reduce heat to medium and cook until vegetables are tender
- about 10 minutes. Remove from heat
- discard bay leaf
- and use emulsion blender to blend until smooth.
- Add remaining potatoes and cauliflower and bring to a simmer. Cook until vegetables are tender
- 10 to 15 minutes. Add ham
- liquid smoke
- salt
- and pepper. Ladle into bowls and garnish with parsley.
Prep Time: 30 mins
Cook Time: 1 hr 40 mins
Total Time: 2 hrs 10 mins
Servings: 8