Description
Hearty and warming, this paleo-friendly soup is perfect for chilly evenings. Packed with ham and root vegetables, its a simple yet satisfying meal.
Ingredients
Units
Scale
- 4 cups (950 ml) chopped cooked ham
- 2.5 cups (590 ml) chopped celery
- 2 cups (470 ml) chopped carrots
- 4 cups (950 ml) chopped leeks
- 2 cloves garlic minced
- 8 cups (1900 ml) low sodium chicken stock
- 2 cups (470 ml) water
- 1 tsp dried thyme
- 2 dried bay leaves
- 1 tsp ground black pepper
- 2 cups (470 ml) peeled and diced potato
- chopped fresh flat-leaf parsley
Instructions
- In a large pot over medium heat, saute the ham until it begins to brown and release some fat and moisture, 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 the 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.
Notes
- For a richer flavor, use bone-in ham hock instead of pre-cooked ham, and simmer it with the vegetables for the first 30 minutes before removing.
- If you don’t have leeks, substitute with an equal amount of yellow onion for a similar savory flavor.
- To make this soup ahead, cool completely before storing in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Soup
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 5
- Protein: 20
- Cholesterol: 60