We always have a nice ham dinner for Easter and Christmas and Grandma and Grandpa’s house. Even with our ever-growing family, there always seems to be some leftover. You can only do so much with leftover ham. Whenever I leave I yell “Let me know when you’re making soup!” Mom’s or Grandpa’s…either way it’s a meal that brings back some of the memories of your childhood. At least it does for me!
I plan to make a double batch of this soup 🙂
1 tablespoon Mazola vegetable oil
2 large onions, chopped (about 2 cups)
1 clove garlic, minced
6 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic)
1/4 teaspoon Mccormick’s ground black pepper
3 cups shredded green cabbage
1 large potato, diced (about 2 cups)
1/2 of an 8 ounce cooked ham steak, cut into 2-inch-long strips (about 1 cup)
2 tablespoons chopped fresh parsley
1 teaspoon caraway seed (optional)
Heat the oil in a 6-quart saucepot over medium-high heat. Add the onions and garlic and cook for 3 minutes or until tender, stirring 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 and caraway seed, if desired.
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Quick Tip: Put all ingredients in the slow cooker for the day.
Thank you Kitchen Bounty for this great photo.