Its several weeks after the holidays now and spiral hams are on clearance in many stores. I usually buy an extra ham for after the holidays. They have a long shelf life and they make great soup. Spiral hams are fully cooked and taste great as-is. I just discard the sugary glaze package that comes with it. After we have had a few dinners from it – I love to make soup with the leftovers.
Below is a recipe for a mock version of split-pea soup. This delicious soup replaces the split peas with pureed cauliflower and green beans…… It actually tastes like split pea soup!! I have served this to non-low carbers. They all said that if I hadn’t told them it was without peas – they would have never known.
This soup should be made in a 5 quart or larger slow cooker. It makes about 12 cups of soup. You can freeze the leftovers in individual portions. I calculated this soup to have approx. 3 grams of net carbs per cup (if you are using ham without any sugary glaze on it).
(1) 32 ounce container of chicken broth (this is approx. 4 cups)
4 cups of hot tap water
2 chicken bullion cube (I used the Knorr brand – adds approx. 1 gram of carbs)
16 ounces frozen cauliflower
16 ounces frozen green beans
1 1/2 cups of diced celery
2 cloves of minced garlic
1/2 cup of diced onion
carrot (optional – not included in my carb count)
2 cups of diced ham
1 teaspoon of ground rosemary
1 teaspoon of ground thyme
Salt and pepper, to taste (I used a 1 teaspoon of pepper and 1 teaspoon of salt)
Put the frozen cauliflower, frozen green beans, chicken broth, water and chicken bullion in your slow cooker and cook on high for at least 3 hours until the veggies are soft. Puree the soup with an immersion / stick blender until smooth.
Add the diced celery, onion, garlic and ham and continue to cook on high for an additional 4 hours or until the veggies are soft and the flavors have melded together. Salt and pepper the soup to taste.
*For extra flavor you could saute the celery, onion and garlic before adding it to the soup. This is not necessary, but just gives it that extra touch if you have the time.
I like to serve this soup with a little bit of parmesan cheese mixed in.
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