Ham, Potato and Cabbage Soup

AllRecipes.com by Campbell’s Kitchen

1 T Oil

2 Large Onions, chopped

1 clove garlic, minced

6 cups Chicken Broth

¼ t ground black pepper

3 cups shredded green cabbage

1 large potato, diced

½ (8oz) cooked ham steak, cut into 2-inch long strips

2 T chopped fresh parsely (I did not use)

1 t caraway seed (optional – I did not use)

Directions:

1. Heat oil in a 6-quart saucepot over medium-high heat. Add the onions and garlic and cook for 3 minutes or until tender, stirring g occasionally.
2. Stir the broth, black pepper, cabbage, potato and ham in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the potato is tender.
3. Stir in the parsley an caraway see, if desired.

Amy’s Notes:

I used two medium red potato’s and simmered for over an hour. Served with biscuits. It was yummy!