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26Ingredients
3Hours
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Ingredients
US|METRIC
9 SERVINGS
- 4 lb. ham (meaty, bone)
- 4 cups onion (large dice)
- 4 cups celery (large dice)
- 4 cups carrot (large dice)
- 4 sprigs fresh parsley (with stems)
- 2 bay leaves
- 2 1/2 qt. water
- 4 whole pepper corns
- ham (stock from above, about 1½ – 2 quarts)
- 1 qt. vegetable stock
- 1 Tbsp. olive oil
- 8 slices bacon (diced)
- 1 1/2 cups leeks (white only, cleaned of sand and diced)
- 1 cup celery (small dice, about two large stalks)
- 2 1/2 cups carrots (one inch dice)
- 2 Tbsp. garlic (fresh, minced)
- 2 tsp. thyme
- 3 bay leaves
- 1 Roma tomato (seeded and diced)
- 8 oz. Parmesan cheese (rinds, optional, we save them in the freezer for soups)
- 1 1/2 lb. russet potatoes (peeled and diced into bite sized pieces)
- 1 head Tuscan kale (cleaned from ribs and cut up)
- 2 cups frozen corn (kernel)
- 15.5 oz. small white beans (drained and rinsed)
- 1 1/2 lb. ham (leftover, from bone diced, or purchase a deli ham steak and dice)
- 1 cup light cream
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