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:
- 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.
- 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.
- 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!
ooo, three of my favorite foods in a soup! we'll definitely have to try this one.
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