Ham and Cabbage Soup

This soup makes use of the ham bone that is left over after a wonderful Easter dinner.  It is extremely hearty so perfect to chase away a chill, and based on very inexpensive ingredients, so inexpensive to boot!

Ham and Cabbage Soup

1 teaspoon olive oil
1 ham bone, left from Easter Ham (make sure to leave some meat on the bone)
1 cup onion, chopped
1 cup carrots, chopped
1 cup left over ham, chopped
4 cups cabbage, thinly sliced
2-3 cloves garlic, chopped
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1.5 cartons chicken or vegetable stock (about 6 cups)
2 small sweet potatoes, peeled and chopped

Directions:
Heat oil in the bottom of a large dutch oven or soup pot.  Add onions, celery and garlic and cook for 3-4 minutes until starting to soften.  Add ham bone to the pot and brown on on all sides for 2-3 minutes.  Add chicken or vegetable stock.  Bring to a low boil, cover and simmer for about 1 hour.

Remove ham bone and pick any ham remaining on the bone.  Chop and add to the soup.  Add in cabbage, sweet potatoes and cut ham.  Return to a simmer and cook for about half an hour or until the cabbage is soft and wilted and the sweet potatoes are disintegrating a bit.

Serve in large bowls topped perhaps with a few homemade or store bought croutons!