To make ham bone soup, boil a ham bone with ingredients such as carrots, celery, onion, garlic and leafy green vegetables. Season with bay leaf, salt, black pepper, hot sauce and apple cider vinegar. Top with fried bacon. New York Times publishes a recipe for ham bone soup on NYTimes.com.
Cut 4 strips of thick cut bacon into 1/2-inch pieces, then fry in a large pot over medium-high heat. Cook for five to seven minutes until crisp, then remove to a paper-towel lined plate, using a slotted spoon. Add 3 large peeled and sliced carrots, 2 trimmed and sliced celery stalks, and 1 large finely-diced onion to the pot and cook while stirring for about five minutes until they become soft. Add 3 finely chopped garlic cloves, and cook for another minute.
Drop the leftover ham bone into the pot with 1 bay leaf, 8 cups of water and 2 teaspoons of salt. Bring to a boil, then reduce the heat to a simmer, and cook for 20 minutes. In a sequence, stir in 1/2 head of shredded green cabbage, and cook for 30 minutes. Add 3 cups of cooked beans and cook for 15 minutes, then 1 small bunch of chopped kale leaves and cook for 15 minutes. Season to taste with salt, black pepper, hot sauce and vinegar. Top with crumbled bacon.