You may also like
Categories:
bacon leeks celery stalks garlic fresh rosemary carrot chips parsnips vegetable broth cabbage ham freshly ground pepper fresh Italian parsley balsamic vinegar
Viewed: 44 - Published at: 7 years agoIngredients
- 5 slices bacon
- 2 large leeks with 2 inches of green top, cut in half lengthwise and thinly sliced (about 5 cups)
- 4 celery stalks, thinly sliced (about 1 1/2 cups)
- 6 garlic cloves, minced
- 2 tablespoons chopped fresh rosemary
- 1/2 (16-ounce) package precut carrot chips or slices (about 2 1/2 cups)
- 1 1/2 pounds parsnips, cubed (about 4 cups)
- 10 cup vegetable broth
- 4 cups coarsely chopped cabbage
- 3 cups diced cooked ham
- 1/2 teaspoon freshly ground pepper
- Chopped fresh Italian parsley
- Garnishes: drizzled balsamic vinegar, grated Parmiggiano-Reggiano
Method
- Cook bacon in a large Dutch oven over medium heat until crisp; crumble and set aside, reserving drippings (about 2 tablespoons) in pan. Add leeks and celery to pan with drippings; cook, stirring occasionally, over medium-high heat 6 minutes or until tender. Add garlic and rosemary; cook 1 minute. Add carrot and next 5 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 25 minutes or until vegetables are tender. Discard ham bone. Ladle into individual soup bowls; sprinkle with reserved crumbled bacon and parsley. Garnish, if desired.
- For added flavor, include the ham bone in the pot. Toss in any other remaining vegetables, including green beans, Brussels sprouts, sweet potatoes, or roasted potatoes.
