TRADER JOES BONE BROTH RECIPES

Name: Leftover Ham Bone Soup with Potatoes and Cabbage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: cooking spray; 1/2 cup chopped onion; 2 cloves garlic (minced); 1/2 cup chopped celery; 2 medium carrots (peeled and sliced); 4 cups 1 carton less sodium chicken broth; 10 ounces 2 medium yukon gold potatoes, peeled and diced small; 1 leftover ham bone; 5 ounces chopped leftover ham; 1 small head cabbage (cored and chopped (13 oz))

LEFTOVER HAM BONE SOUP WITH POTATOES AND CABBAGE - SKINN…

Leftover Ham Bone Soup with Potatoes and Cabbage - Skinn… image

If you're making a big bone-in ham for the holidays this year, don’t throw away the leftover ham bone once all the meat’s been cut off. It’s a key ingredient in this soup that adds instant flavor with minimal effort!

Provided by Gina

Categories Dinner Soup

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 10

Ingredients

cooking spray
1/2 cup chopped onion
2 cloves garlic (minced)
1/2 cup chopped celery
2 medium carrots (peeled and sliced)
4 cups 1 carton less sodium chicken broth
10 ounces 2 medium yukon gold potatoes, peeled and diced small
1 leftover ham bone
5 ounces chopped leftover ham
1 small head cabbage (cored and chopped (13 oz))

Steps:

Instant Pot:
Assuming your electric pressure cooker has a saute option, press the saute button and spray with oil, add the onions, celery, and garlic and saute, 4 to 5 minutes.
Add the chicken broth, carrots, 1 1/2 cups water, potatoes, ham bone and ham and cook high pressure 20 minutes.
Let the steam release naturally. Add the cabbage and cook 5 minutes high pressure. Natural or quick release.
To cook on the stove top:
Follow the same directions as above in a large pot or Dutch oven, cook covered low 1 hour adding the cabbage during the last 10 to 15 minutes. Cook until the cabbage and vegetables are tender.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 124 kcal, CarbohydrateContent 15 g, ProteinContent 10.5 g, FatContent 2.5 g, SaturatedFatContent 1 g, CholesterolContent 22 mg, SodiumContent 437 mg, FiberContent 3.5 g, SugarContent 4.5 g

SPINACH TORTELLINI EN BRODO (IN BROTH) - SKINNYTASTE

Spinach Tortellini en Brodo (in Broth) - Skinnytaste image

Spinach Tortellini en Brodo (in broth) is an Italian soup made with spinach and cheese tortellini and vegetables in a light broth.

Provided by Gina

Categories Soup

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 8

Number Of Ingredients 14

Ingredients

2 tsp butter
2 stalks of celery (chopped)
1 small onion (chopped)
1 carrot (peeled & chopped)
2 cloves of garlic (minced)
8 cups chicken broth ((or sub vegetable broth))
3 cups water
1 small Parmigiano Reggiano Rind (optional)
18 oz spinach cheese tortellini
1/2 tsp fresh ground pepper
1/2 tsp ground nutmeg
2 cups baby spinach
salt to taste
Parmigiano Reggiano (grated (optional))

Steps:

In a large pot, melt the butter over medium-low heat.
When melted, add the celery, onion, carrot & garlic.
Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.
Add the chicken broth, water, parmesan cheese rind and increase heat to medium-high and bring to a boil.
When broth boils, add salt (to taste), pepper and nutmeg. Stir to combine.
Reduce heat to low and add tortellini. Simmer until tortellini cooks to al dente according to package directions.
Once cooked, remove the rind, and add the baby spinach.
Stir to combine then serve with freshly grated Parmigiano Reggiano!

Nutrition Facts : ServingSize 1 -1/2 cups, Calories 228 kcal, CarbohydrateContent 33 g, ProteinContent 11.5 g, FatContent 5.5 g, SaturatedFatContent 2.5 g, CholesterolContent 32.5 mg, SodiumContent 915.5 mg, FiberContent 2.5 g, SugarContent 3.5 g

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