Spring Veggie "Kitchen Sink" Crock Pot Soup
Ingredients
- 1 leftover ham bone with approx 3 cups ham attached or 2 packs salt pork, chopped
- 6 spring onions or small leeks or 1 large leek
- 2 whole kohlrabi
- 4 cloves garlic
- 3 cups carrots I used white and orange
- 1 bunch kale
- 3 cups arugula
- 16 oz chicken sausage
- 1 cup water divided
- 2 cans cannellini beans rinsed and drained
- 1 48oz Low Sodium Chicken Broth plus 1 to 2 cups when adding pasta
- 2 cups ditalini pasta
Instructions
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Slice the onions and carrots. Dice garlic. Prep Kohlrabi (see paragraph above), reserving leaves (discard kohlrabi stems from leaves). Break down greens into smaller pieces. Place in colander and rinse everything well.
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In a very large skillet, saute chicken sausage over medium-high heat, breaking down into small pieces.
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Add half the veggies to the pan along with 1/2 cup water to steam. Cook until veggies start to break down into a smaller size. Add remaining veggies and water and repeat. You may need to do this in 2 batches depending on the size of your pan.
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Add veggies into crock pot, pouring over ham. Drain and rinse beans and place on top of veggies. Pour 48 oz low sodium chicken broth over veggie mix. Cook on low for 8 hours or high for 4 hours.
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Approx 45 min before serving, remove ham bone. Add pasta to crock pot and additional chicken broth if needed. Turn heat to high and mix well. Cook until pasta is al dente. Remove any remaining ham from bone and cut into bite-sized pieces. Return meat to pot and stir well.
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Serve warm with a sprinkle of fresh parmesan cheese if desired!
Recipe Notes
If a ham bone is unavailable, you can sub for ham hocks or 2 packs of diced salt pork
This recipe makes a large amount, but freezes well! Place in a freezer bag to have dinner already made for the following week!