Ham Soup

I know I have said this before, but I make a lot of soups…  mostly for lunches, but sometimes for dinner as well.

And last night, we ate soup for dinner, along with some gluten-free (but not low carb) bread.  The bread was not AIP, the soup however is.

And tbh the bread was more there to wipe the remainders out of the bowl once we were done as the soup itself was filling and very satisfying.   In fact it was really only the girls that ate the bread…  Hubby and I didn’t need it.  And I think they had it more because it was there.

Tonight’s soup featured a very rich ham-bone broth that I had made.  Each time I have been cooking the hams we obtained from our half of a pastured pig, I popped the bone into the freezer.  By the time I had four of them, I made some ham bone broth.

You could also use the stock/liquid that you obtain from cooking a boiled ham.

And then I used this broth to make this delicious soup.

Even though we ate this for dinner, it would make a fantastic lunch, and if you had an insulated food jar, you could even send it into school with your kids as part of a packed lunch (actually, that is most likely what will happen to our leftovers!).  Older kids and adults that have access to a microwave could also be given this in a small mason jar.  Just remind them to remove the lid before microwaving!

Ham Soup

serves 6 with leftovers for lunch


1-2 tbsp of fat of your choice (I used bacon/ham fat)

1 onion – chopped

2 cloves garlic – crushed

2 large carrots – peeled and chopped

2 sticks of celery – chopped

2 small sweet potatoes – peeled and chopped

4 cups of ham stock/broth

2 tbsp chopped parsley

2 cups shredded leftover ham

sea salt to taste (if your ham broth is salty, you may not need this – taste it first!)

This recipe is simplicity itself, much like a lot of soup recipes.

First of all you need to melt your fat in a pan ad add the veggies (onions, garlic, celery, carrots, sweet potato).  They don’t need to be cut too finely as you are going to puree the soup once the veg is tender.

Allow the veg to cook over a medium-high heat for around 5-10 minutes to soften slightly, then add the ham stock/broth.  Allow to simmer for 30 minutes until the vegetables are all tender, then puree with a stick blender.

Add the parsley and leftover ham, heat through, then taste and season if needed with sea salt.


Serve hot…