1 leftover ham bone
1 sweet onion, diced
3 bay leaves
2 cups leftover diced ham
2 russet potatoes, peeled and diced
2 carrots peeled and diced OR 1 cup shredded carrots
1 15 oz can cannellini beans, drained and rinsed
1 cup organic frozen corn
6 cloves garlic, minced
3 sprigs fresh thyme
1 Tbsp all-purpose seasoning
Himalayan sea salt and ground black pepper to taste
2 green hot peppers, cut in half lengthwise
1 cup frozen riced cauliflower
1 cup split peas
1 15 oz can crushed and seasoned tomatoes
3 cartons chicken or beef bone broth
Place ham bone, diced onion, and bay leaves into Instant Pot. Add bone broth making sure to mostly cover ham bone without exceeding the max fill line. Select manual setting mode and adjust the pressure to high and time for 30 minutes. When the cooking time is complete, quick-release the pressure according to the manufacturer’s instructions. Remove and discard the ham bone.
Add ham, carrots, potato, corn, garlic, peppers, thyme, cauliflower, split peas, tomatoes, and all-purpose seasoning. Season with salt and pepper to taste. Replace the lid and select the manual setting, high pressure, 10 minutes. When cooking time is complete, quick-release the pressure according to the manufacturer’s instructions. Remove and discard the thyme, bay leaves and hot peppers. Serve hot!
Can top with fresh parsley, sour cream, Simply Mills almond crackers or Siete cassava tortilla chips.