Nourishing ham bone broth with cabbage, carrots, onion and celery give this simple soup a great depth of flavour.
Put ham bone in instant pot and slow cook for 12 hours to make a flavourful broth.
Remove the bone and strain the liquid through a fine strainer. There will be a bit of sediment at the bottom of the pot to dump out. Put the broth back into the instant pot or slow cooker once complete.
Chop up your vegetables and add them all to the broth except the cabbage. Let slow cook for 20 minutes.
Add the cabbage and let slow cook for another 40 minutes.
Add salt to taste. My ham was salty enough and the bone gave out so much flavour I dint need any salt.
Note: My cabbage was very thin this time of year and cooked very quickly. If you like the cabbage firmer then take 10 minutes off the cooking time. If you have thicker cabbage pieces it may take an extra 10 minutes to soften up.