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<\/a><\/p>\n1 leftover ham bone with meat<\/p>\n
10 cups water, enough to cover the ham bone<\/p>\n
2 T. apple cider vinegar<\/p>\n
3-4 bay leaves<\/p>\n
1 Serrano pepper, sliced but still intact<\/p>\n
2 T. avocado oil<\/p>\n
1 onion, chopped<\/p>\n
2 medium leeks, chopped<\/p>\n
4 garlic cloves, minced<\/p>\n
\u00c2\u00bc cup dry white wine (I used Chardonnay)<\/p>\n
1 large sweet potato, diced<\/p>\n
2 carrots, diced<\/p>\n
2 celery, diced<\/p>\n
2 turnips, diced<\/p>\n
\u00c2\u00bd head napa or savoy cabbage, cut into strips<\/p>\n
1 small handful of parsley, chopped<\/p>\n
1 T. minced fresh thyme<\/p>\n
1 teaspoon cumin<\/p>\n
\u00c2\u00bc teaspoon black pepper<\/p>\n
<\/p>\n
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 saut\u00c3\u00a9 pan over medium heat, then add the onion, leeks and garlic cloves. Saut\u00c3\u00a9 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 \u00c2\u00bc cup dry white wine (I used Chardonnay) 1 large sweet potato, diced 2 carrots, diced 2 celery, diced 2 turnips, diced \u00c2\u00bd head napa or savoy cabbage, cut…<\/p>\n