Ham and Cabbage Soup
There's nothing better than making a fabulous meal using leftovers! This is a great soup to make when you have a leftover ham bone or you can even use leftover corned beef in this recipe.
Equipment
- large kettle or dutch over
Ingredients
- 1 ham bone with some meat left on it
- 6-8 cups water
- 1 small-medium head of cabbage
- 1 medium onion, chopped
- 1/2 green bell pepper, chopped
- 2 cloves garlic, chopped
- 1 medium carrot, sliced into half moons
- 1/2 teaspoons pepper
- 1 teaspoons chicken bouillon
- 1 teaspoon dried parley
Instructions
- Clean as much ham off the bone as you can and put aside.
- Place the ham bone in a large stock pot or dutch oven add just enough water to cover the ham bone. (6-8 cups) On medium-high heat, bring to a boil, then turn the heat down and simmer for 30 minutes
- In the meantime chop up your veggies and add them to the pot. (cabbage, onions, carrots, celery and garlic)
- Bring back to a simmer and cook until all of the vegetables have soften (approximately 20-30 minutes longer). Make sure you have enough liquid to cover all of the veggies and if not, add more water.
- Once the veggies have softened, add the bite size pieces of ham and cook for about 5 minutes more.
- Taste, season with salt and black pepper. NOTE: Ham tends to be salty, so taste the broth before adding any more salt.
- Serve with your favorite crusty bread, and if desired, add little yellow mustard to each bowl of soup.
Tried this recipe?Let us know how it was!