Recipe by Timothy H.
This was from a friend that lived down the street. She was about 75 in 1965. She always had a nice garden and would share the items she grew. The women would come over and visit just about everyday to say hello to my mom, brother and I. She would always bring us some of this soup when she made it. My mom is now 83. The lady that gave us this soup has long since passed! This has been passed down for a very, very long time. This could be the best soup I have ever tasted, thanks to Mrs Vollmer!
Top Review by FloridaNative
While this looked a little intimidating, it has an AWESOME flavor. Very easy to put together - I cooked it in the crockpot - and very hearty. I used a smoked turkey wing in place of the ham hock as we don't eat pork, and I also used beef kielbasa. Thanks Timothy for a great recipe. Made for FALL 2008 PAC.
- 1 -2 lb kielbasa
- 1 head cabbage
- 2 -15 ounces chili beans
- 6 potatoes
- 2 (64 ounce) cans tomato juice
- 1 ham hock
- 2 tablespoons chili powder
- 2 tablespoons salt
- 3 tablespoons pepper
Directions See How It's Made
- First empty the tomato juice into a large pot or crock pot. Add Smoked ham hock.
- Slice the sausage in bite size pieces. Quarter the cabbage and then quarter it again adding it to the pot.
- Peel potatoes, cutting into bite sized pieces. Add all the remaining ingredients.
- Cook on low for 6 hours in the crock pot or simmer for 2 hours on the stove.