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For added flavor, include the ham bone in the pot. Toss in any other remaining vegetables, including green beans, Brussels sprouts, sweet potatoes, or roasted potatoes.
MAKES: 16 cups
PREP: 20 minutes
COOK: 32 minutes
5 slices bacon
2 large leeks with 2 inches of green top, cut in half lengthwise and thinly sliced (about 5 cups)
4 celery stalks, thinly sliced (about 1 1/2 cups)
6 garlic cloves, minced
2 tablespoons chopped fresh rosemary
1/2 (16-ounce) package precut carrot chips or slices (about 2 1/2 cups)
1 1/2 pounds parsnips, cubed (about 4 cups)
10 cups vegetable broth
4 cups coarsely chopped cabbage
3 cups diced cooked ham
1/2 teaspoon freshly ground pepper
Chopped fresh Italian parsley
Garnishes: drizzled balsamic vinegar, grated Parmiggiano-Reggiano
1. Cook bacon in a large Dutch oven over medium heat until crisp; crumble and set aside, reserving drippings (about 2 tablespoons) in pan. Add leeks and celery to pan with drippings; cook, stirring occasionally, over medium-high heat 6 minutes or until tender. Add garlic and rosemary; cook 1 minute. Add carrot and next 5 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 25 minutes or until vegetables are tender. Discard ham bone. Ladle into individual soup bowls; sprinkle with reserved crumbled bacon and parsley. Garnish, if desired.
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