If you still have your leftover ham bone from Christmas dinner, you need to use it for this soup. I realize I probably should have reminded you to save your ham bone, but you can easily substitute two ham hocks from your local grocer. It’s a paleo twist on traditional ham and bean soup and it got thumbs up from everyone in my family.
one ham bone (mine still had some meat on it)
1 medium onion, chopped
3 stalks celery, chopped
4 large carrots, chopped
1 large head cauliflower, chopped
1 1/2 cups butternut squash, diced**
1 tsp garlic powder
1/2 tsp pepper
2 bay leaves
water to fill your crockpot
leftover ham, diced
Place all chopped vegetables in crockpot and top with ham bone. I had to rearrange the vegetables a bit to actually get the lid to close on my crock pot. Add water until almost full. Add spices and mix around. Cook on high for 4-6 hours, or low for 6-8 hours. Take ham bone out with tongs and use a slotted spoon to pick out any fragments that may have fallen off the bone. Put back any usable meat off the bone. Toss in cubed leftover ham for more meat.
I served mine with these almond flour crackers and a batch of these coconut flour biscuits from Wellness Mama. The biscuits are super versatile and always yummy. This time I tweaked them like this: 1. replace the baking powder with 1/2 tsp baking soda and 1/2 tsp salt, 2. omit the honey and use 2 Tbsp of plain Greek yogurt, and 3. add 1/2 tsp each of garlic powder, onion powder, rosemary and thyme.
**Optional or replace with two sweet potatoes or just extra cauliflower and carrots. I just happened to have leftover cubed butternut squash.