Ham Bone Soup By NYT Cooking

Author: Melissa Clark

Time: 1 hour 45 minutes
Yield: 6 to 8 servings

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/1013444-ham-bone-soup

INGREDIENTS

4 strips bacon, thick cut, sliced into 1/2-inch pieces
3 large carrots, peeled and sliced
2 celery stalks, trimmed and sliced
1 large onion, peeled and diced
3 garlic cloves, finely chopped
1 ham bone 1 1/4 pounds, cut in half or in thirds ask your butcher to do this
1 bay leaf
2 ½ teaspoons salt, plus additional to taste
½ head green cabbage, shredded about 8 cups
3 cups cooked beans rinsed and drained if canned, such as cannellini, navy or pinto
1 small bunch kale, ribs removed and leaves chopped into bite-size pieces 6 cups
Black pepper, to taste
Hot sauce or apple cider vinegar, to taste

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