Cabbage Soup With Ham & Fresh Herbs

Submitted by Carla C.

"Another hearty low-fat soup from Lynn Fischer's "Fabulous Fat-Free Cooking" I've altered it slightly, adding the use of fresh herbs for additional flavor."

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 4

ingredients

• 236.59 ml chopped onion
• 1892.72 ml low-fat vegetable broth
• 1182.95 ml shredded green cabbage
• 2 large potatoes, diced
• 118.32 ml diced lean ham
• 4.92 ml crushed dill seed
• 29.58 ml cider vinegar
• 3 fresh parsley sprigs
• 3 fresh sage sprigs
• 1 bay leaf
• salt & freshly ground black pepper
• chopped fresh parsley, for garnish

directions

1. Tie together the sprigs of sage, parsley and bay with cooking twine to make an herb bundle; set aside for later use.
2. Coat a large non-stick pot with cooking spray.
3. Add the onions, cover and cook over medium heat, stirring occasionally, for 5 to 6 minutes, or until the onions start to turn color.
4. Uncover and cook for an additional 3 to 4 minutes, until golden.
5. If necessary, add 1 to 2 tablspoons water to prevent sticking.
6. Add the vegetable broth, cabbage, potatoes, ham or bacon, dill seed and herb bundle.
7. Cover and bring to almost a boil.
8. Reduce the heat to low and simmer for 15 to 20 minutes, or until the potatoes are tender.
9. If a slightly thicker soup is desired, mash some of the potatoes against the side of the pot with the back of a large wooden spoon.
10. Remove the herb bundle and stir in the vinegar.
11. Season to taste with salt and freshly ground black pepper.
12. Serve each bowl garnished with freshly chopped parsley.

Reviews

[Gabe Geber]

I didn't have a turnup so I substituted diced rutabaga instead. I also increased the water from two cups to four. I like this soup very much. gabe geber

 

[Terri F.]

This was very good. I fried the bacon a little first (right in the pot) before I added the other ingredients. It made the bacon a little less mushy, and I think added a little more bacon flavor to the finished soup.

 

[clyde poole]

Very good and really easy!!!

 

[Chef Jeff II]

This has been a favorite soup of mine for many years. Like Sugar Jen, I had a ham-bone to toss in. Along with that, I used 1 cup of low-sodium beef broth, and 1 cup of low-sodium chicken broth - instead of the vegetable broth. I don't use onion in my cooking, so I substituted a clove of garlic, and also added a little basil and rosemary, to go with the fresh sage - and a carrot.

 

[Elvishdreamer]

Thank you for posting this recipe. We tried it tonight using leftover Easter ham, the only change I made was to add some carrots, and the whole family gives it 5 stars and declared it a Keeper for sure.