Shaker Gourmet: Crockpot Ham Bone Soup

Our recipe this wekk comes from Shaker tricia, who used made it after Thanksgiving this year. Perfect for leftover ham bones from your holiday dinners!

Crockpot Ham Bone Soup
1 ham bone (with some meat left on)
16 oz fresh frozen tomatoes (or 1-2 small cans diced)
1 can of large red kidney beans
1 small head of cabbage
1 medium yellow onion
1 Tablespoon "Better than Bouillon" ham flavor
2 bay leaves
paprika to taste
dried red pepper to taste
1 Tablespoon of olive oil
1/4 cup vinegar (I used apple cider) or cooking wine
1 - 2 cups of water

Put the ham bone, bouillon, tomatoes, beans, about 1 cup of water, and spices in the crockpot and turn on high.

Chop the cabbage into bite size pieces and put in crockpot.

Chop the onion and sweat in a pan with the olive oil. When the onion is soft add the vinegar and cook until most of the liquid is absorbed. Add the onion and any liquid to the crockpot.

Add more water if needed. Let the soup cook on high for about 4 hours or turn the crockpot to low and cook overnight.

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