Ham and Vegetable Soup
INGREDIENTS
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4 pounds meaty ham bone
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4 cups onion, large dice
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4 cups celery, large dice
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4 cups carrot, large dice
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4 sprigs fresh parsley with stems
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2 bay leaves
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2 1/2 quarts water
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4 whole pepper corns
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Ham stock from above, about 1 1/2 - 2 quarts
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1 quart vegetable stock
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1 tablespoon olive oil
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8 slices bacon, diced
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1 1/2 cups leeks, white only, cleaned of sand and diced
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1 cup celery, small dice, about two large stalks
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2 1/2 cups carrots, one inch dice
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2 tablespoons fresh garlic, minced
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2 teaspoons dry thyme
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3 bay leaves
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1 Roma tomato, seeded and diced
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8 ounces Parmesan cheese rinds, optional (we save them in the freezer for soups)
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1 1/2 pounds russet potatoes, peeled and diced into bite sized pieces
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1 head Tuscan kale, cleaned from ribs and cut up
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2 cups frozen kernel corn
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1 15.5-ounce can small white beans, drained and rinsed
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1 1/2 pounds leftover ham from bone diced (or purchase a deli ham steak and dice)
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1 cup light cream
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