Description
A warming winter soup, packed with delicious vegetables and ham, this is a paleo friendly recipe that's perfect for a chilly evening.
Ingredients
Scale
- 4 cups chopped cooked ham (trimmed of excess fat)
- 2 ½ cups chopped celery
- 2 cups chopped carrots (about 5 carrots)
- 4 cups leeks chopped (about 2 leeks)
- 2 cloves garlic minced
- 8 cups of low sodium chicken stock (two 32 oz boxes)
- 2 cups water
- 1 tsp dried thyme
- 2 dried bay leaves
- 1 tsp ground black pepper
- 2 cups peeled and diced potato (about 1 medium sweet potato)
- chopped fresh flat-leaf parsley for garnish
Instructions
- In a large pot over medium heat, saute the ham until it begins to brown and release some fat and moisture into the pan, about three minutes.
- Add the carrots and celery and saute until they begin to soften, about four minutes.
- Add the leeks and saute until they begin to soften, about two minutes.
- Add the garlic and saute until fragrant, about one minute.
- Add the chicken stock, water, thyme, bay leaves, and ground black pepper. Stir, raise heat to high and boil.
- Lower heat and simmer mixture, uncovered for 50 minutes.
- Add sweet potatoes, raise heat and bring to a boil. Lower heat to simmer and cook until sweet potatoes can be pierced easily with a fork 15-20 minutes.
- Garnish with chopped parsley and serve!
- Category: Appetizer, fall food, Main Course, Soup
- Cuisine: American, American-Italian