I was trying to use up a ham shank and honor my New Year's resolution to eat low-carb. The result is a yummy and hearty winter soup, chock-full of rich, smoky flavor and chunks of veggies and ham. You won't even miss the carbs!


Recipe Summary

1 hr 40 mins
2 hrs 10 mins
30 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat olive oil over medium heat in a large soup pot. Add onion and celery; saute until onion begins to soften, 3 to 4 minutes. Add garlic and saute until fragrant, about 1 minute. Transfer onion mixture to a bowl.

  • Add broth and ham shank to the same pot and bring to a boil. Reduce heat to low, cover, and simmer until ham is tender and falling off the bone, about 1 hour. Transfer ham and bone to a plate. Chop ham when cool enough to handle. Discard bone.

  • Add onion mixture to the broth, along with 1/2 of the sweet potato, 1/2 of the cauliflower, and bay leaf. Bring to a boil, then reduce heat to medium and cook until vegetables are tender, about 10 minutes. Remove from heat, discard bay leaf, and use emulsion blender to blend until smooth.

  • Add remaining potatoes and cauliflower and bring to a simmer. Cook until vegetables are tender, 10 to 15 minutes. Add ham, liquid smoke, salt, and pepper. Ladle into bowls and garnish with parsley.

Cook's Note:

Carrots also work great in this recipe in place of 1/2 of the sweet potatoes, if you like.

Nutrition Facts

334 calories; protein 17.7g; carbohydrates 16.7g; fat 21.7g; cholesterol 60.9mg; sodium 976.3mg. Full Nutrition