Ingredients

The following ingredients have 7 Servings
  • 4 slices bacon, chopped
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1/4 cup chopped celery
  • 1 teaspoon minced garlic
  • 1 cup chopped ham
  • 1 medium ham hock
  • 1 quart chicken stock or broth
  • 1 quart water
  • 1/2 tablespoon chicken base (like Better Than Bouillon)
  • 3 cups peeled, chopped potatoes (not diced)
  • 4 cups thickly shredded cabbage
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon Cajun seasoning (like Slap Ya Mama)
  • 1 large bay leaf
  • 1/2 teaspoon dried thyme

Instruction

  • Add the bacon to a Dutch oven or large heavy pot and cook until fat is rendered. Add the onion, carrot and celery and cook about 5 minutes until softened. Add the garlic and ham.
  • Slash the ham hock lightly with a knife and add that to soup pot. Pour in the chicken stock and water. Bring mixture to a boil, reduce and simmer for 1 hour if possible; 30 minutes at minimum.
  • Stir in the chicken base, potatoes, cabbage, salt, pepper, Cajun seasoning and bay leaf; bring to a boil. Reduce heat, cover and simmer on low for 20 minutes, or until potatoes are tender.
  • Stir in the thyme; taste and adjust seasonings as needed. Remove bay leaf and serve.