Classic Ham Bone Soup
This is the coziest thing to make will all that leftover Easter ham.
- 3 strips thick-cut bacon, cut into ½" strips
- ½ large yellow onion, chopped
- 2 celery stalks, chopped
- 2 medium shallots, chopped
- 1 tsp. ground cumin
- ½ tsp. chili powder
- ½ tsp. crush red chili flakes
- Kosher salt
- Freshly ground black pepper
- 1 ham bone
- 1 (15.5-oz.) can cannellini beans, drained and rinsed
- 1 (15.5-oz.) can pinto beans, drained and rinsed
- 1 bay leaf
- 3 sprigs thyme
- ½ small green cabbage, shredded into ½" strips
- Fresh parsley leaves, for garnish
- Heat a large pot over medium heat and add bacon. Cook, stirring occasionally, until bacon is crisp. Remove bacon from pot and drain on a paper towel–lined plate.
- Add onion, celery, and shallots to pot. Cook, stirring occasionally, until vegetables have softened, about 6 minutes. Add cumin, chili powder, and chili flakes and season with salt and pepper. Cook until spices are fragrant, 1 minute.
- Add ham bone, beans, bay leaf, and thyme to the pot. Add 8 cups of cold water and bring to a simmer. Let simmer 30 minutes, then add cabbage and simmer 10 minutes more. Season to taste with more salt and pepper.
- Remove bay leaf and thyme sprigs and ladle soup into bowls. Top with cooked bacon and parsley leaves.