Recipe: Ham Bone Soup (using bacon, beans, carrots, cabbage and kale)

HAM BONE SOUP

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
8 cups water
2 1/2 teaspoons salt, plus additional, to taste, divided use
1/2 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-sized pieces (6 cups)
Ground black pepper, to taste
Hot sauce or apple cider vinegar, to taste

Heat a large pot over medium-high heat. Add the bacon and cook until crisp, 5 to 7 minutes; remove with a slotted spoon to a paper towel-lined plate.

Add the carrots, celery and onion to the pot. Stir until softened, about 5 minutes. Add the garlic and cook 1 minute.

Drop in the ham bone and bay leaf. Cover with 8 cups water and 2 teaspoons salt. Bring to a boil over high heat; reduce heat to medium-low and simmer for 20 minutes.

Stir in the cabbage and simmer 30 minutes.

Add the beans and simmer 15 minutes.

Stir in the kale and simmer until soft, but vibrantly green, about 15 minutes. Season with the remaining 1/2 teaspoon salt (or more to taste). Add lots of pepper and a dash of hot sauce or vinegar.

Serve with crumbled bacon on top.

Makes 6 to 8 servings
Adapted from source: Melissa Clark, New York Times, January 2011