Cabbage Soup With Ham
photo by Leggy Peggy
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 3 cups low sodium beef broth
- 2 cups green cabbage, finely shredded
- 2 medium leeks, well-washed and thinly sliced
- 1 medium carrot, thinly sliced
- 6 ounces ham, diced cooked boneless lean Virginia
- 1⁄4 teaspoon caraway seed
- 1 small granny smith apple, pared, cored and finely diced
- 2 tablespoons dry white wine
- 4 ounces red potatoes, cooked, peeled and diced
- 2 tablespoons fresh flat-leaf parsley, minced
directions
- Using a large saucepan or dutch oven, bring broth to a boil and add the cabbage, leeks, carrot, ham, and caraway seeds. Reduce the heat to low, cover, and simmer for approximately 15 minutes or until carrot is tender.
- Add apple and wine to mixture and simmer uncovered for approximately 3 minutes or until apple is just tender.
- Stir in cooked potato and parsley, simmer 2-3 minutes or until soup is heated through. Divide evenly into 4 soup bowls and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
A glorious soup indeed. We now have polished off the rest of the Holiday ham, and this was perfect way to use that last bits. I did have a *ham bone* so I stuck it right into the pot but let it simmer for about 40 minutes, just to get the essence right out of bone, but otherwise, made it as directed, and it filled our stomachs and our souls with goodness. None left, or else I would have some for breakfast!
see 4 more reviews
RECIPE SUBMITTED BY
lauralie41
United States