'Everything But the Kitchen Sink' Ham Bone Broth and Vegetable Soup (AIP/Paleo)
Prep time
Cook time
Total time
This recipe is AIP-friendly
Serves 8-10
Recipe type: Soup
  • 2 tablespoons duck fat (or happy fat of choice)
  • 2 onions, roughly chopped
  • 2 litres (68 fl.oz) ham bone broth
  • 2 large carrots, peeled and diced into 1 cm cubes
  • 2 stalks celery, washed and diced into approximately 1cm cubes
  • 4 cloves garlic, peeled and finely chopped
  • 1 medium sweet potatoe (approx. 450g/16oz), peeled and chopped into 1cm dice
  • 1 teaspoon turmeric
  • 2 zucchini, washed and chopped into 1cm dice
  • ½ bunch of chard/silverbeet, washed, stalks removed and shredded into ribbons
  • 450-500g (1 lb) shredded ham off the bone
  • Salt to taste
  • Parsley for garnish
  1. Heat your fat in a large saucepan over a medium heat. Add chopped onion and sauté until translucent, about 8 minutes.
  2. Add ham bone broth, diced carrot and celery, garlic, sweet potato and turmeric. Bring to the boil, reduce the heat to a simmer for 30 minutes.
  3. Add zucchini and cook for a further 10 minutes.
  4. Add chard ribbons and shredded ham off the bone and simmer until the greens are wilted, about 3 minutes.
  5. Taste for seasoning and add salt as needed.
  6. Serve hot garnished with freshly chopped parsley.
Recipe by joannafrankham.com at https://joannafrankham.com/everything-but-the-kitchen-sink-ham-bone-broth-and-vegetable-soup-aippaleo/