There was a fleeting little tease of spring weather the other day and it was unexpected and of course wonderful. But now we are back to bluster, cold, rain and wind, and will have to get our warmth from a pot of soup rather than the sun. Here is an adaptation of a wonderful recipe from the New York Times a few years ago. It uses up a leftover ham bone, and is full of fiber, green vegetables and flavor. The bacon could be eliminated to save fat and calories but it sure does add a wonderful smokiness, and besides a little indulgence can also brighten up a grey day.
Ham bone soup
Heat a large pot over medium high. Cook bacon until crisp and remove to paper towel lined plate.
Add carrots, celery and onion to pot and cook until softened, a few minutes. Add garlic and cook for one minute. Add ham bone, bay leaf, salt and 8 cups of water. Bring to a boil, reduce heat to medium low and simmer for 30 minutes. Stir in the cabbage and simmer for 20 minutes. Add the beans and simmer 15 minutes. Stir in the kale and simmer for 10 minutes. Season with salt, pepper, Worchestershire and vinegar.
Serve with crumbled bacon on top.