Garbure (French Ham & Vegetable Soup)

1 leftover ham bone with meat

10 cups water, enough to cover the ham bone

2 T. apple cider vinegar

3-4 bay leaves

1 Serrano pepper, sliced but still intact

2 T. avocado oil

1 onion, chopped

2 medium leeks, chopped

4 garlic cloves, minced

¼ cup dry white wine (I used Chardonnay)

1 large sweet potato, diced

2 carrots, diced

2 celery, diced

2 turnips, diced

½ head napa or savoy cabbage, cut into strips

1 small handful of parsley, chopped

1 T. minced fresh thyme

1 teaspoon cumin

¼ teaspoon black pepper

 

Add the ham bone, water, apple cider vinegar, bay leaves and serrano pepper to the slow cooker. Set on high for 5 hours. Remove the bone from the pot and take the meat off it. Add the meat and bone back to the pot and cook for another 2 hours on high. Next, add oil to a sauté pan over medium heat, then add the onion, leeks and garlic cloves. Sauté for 7-8 minutes, or until the onions have started to caramelize. Add this to the slow cooker along with the remaining ingredients. Cook for 3 hours on high, or until the vegetables are tender.