This recipe assumes you’ve cooked your ham shank already. If that’s not the case, add the ham shank to a baking dish with some liquid, cover and bake for 2-4 hours on low heat (depending on the size of the shank).
Despite the fact that spring has officially sprung, it’s taking its sweet time getting to us here in Chicago.
The unseasonably cold weather is what inspired me to make this hearty soup.
This recipe is easy. All you have to do is add all of the ingredients to a pot on the stove and wait for the vegetables to soften. Even the culinarily challenged can handle this one.
You may be used to seeing white potatoes in stew, but I think sweet potatoes make a better substitute. Not only are they more paleo-friendly, but they’re more flavorful than white potatoes and they help add some color to the stew.
Also, sweet potatoes and ham are a match made in
heaven your kitchen! ;)
This comforting soup makes a wonderful addition to any meal. It warms you from the inside out.
Serve it for breakfast, lunch or dinner to your gluten-free family and friends and be sure to tell them where you got the recipe from. ;)
You don’t have to make your own beef broth, but I highly recommend it. It’s super easy and totally worth it. You can find an excellent recipe for homemade beef broth right here.
Paleo Ham and Sweet Potato Soup
- 2lbs sweet potato, peeled and chopped
- 1 large onion, chopped
- 3 cups beef broth
- 5 cups water
- 1lb cooked ham shank, shredded
- sea salt and black pepper, to taste
- Add sweet potatoes, plus a pinch of sea salt, to a large pot over medium heat. Stir for 2-3 minutes, add onion and stir to combine.
- Add beef broth, water and shredded ham shank to the vegetables. Season with 3-4 more pinches of sea salt and black pepper to taste.
- Cover, bring to a boil, reduce heat and simmer until sweet potato is cooked (45-60 minutes).
- Ladle into bowls and serve.
- Enjoy! :)