Quick Ham and Cabbage Soup
1 Tblsp olive oil
1/2 C chopped onion
1/2 C thinly chopped celery
1/2 C thinly chopped carrot
1/8 C chopped red bell pepper
3 shakes of celery seed
2 cloves garlic, minced
3 C chicken stock
3 C shred cabbage (about 1/4" thick and 1" long)
1 C diced ham
heaping tsp of Chicken Better Than Bullion
S&P to taste
- Heat olive oil to medium.
- Add onion, celery, carrot, pepper and celery seed, saute until onion gets translucent.
- Saute garlic for one minute more.
- Add chicken stock and heat to a simmer.
- Toss in cabbage and cook until it just begins to wilt, about 15-20 minutes.
- Add ham and heat through.
- Adjust salt and pepper to taste.
- The thing that takes the longest is for the carrots to soften up, make sure you slice them thin.
- If you don't have enough chicken stock use approx 1 C water to 1 tsp Chicken Better Than Bullion.
- It's important to add salt to this soup.
We had a lovely dinner with friends. The downside of that is, no leftover ham!!
ReplyDeleteBest,
Bonnie
This sounds great. I am bookmarking this recipe!
ReplyDeletexo,
RJ
Yes, I do have leftover ham! I bought a large one just for this reason. Your recipe is printed and on the kitchen counter for this weekend. Thanks, Lynn.
ReplyDeleteLooks delicious!!
ReplyDeleteUmmmm ummnm ummnmm I am coming for supper!!!
ReplyDeleteYour the soup Nazi now! :o) Great way to use up leftovers!
ReplyDeleteLooks like my kind of soup! Nice recipe :-)
ReplyDeleteMy family loves cabbage - will have to give it a try as boiling it is getting old and no one likes old cabbage!
ReplyDeleteLooks so good. I love cabbage. Next time I make ham I'll be making this soup!
ReplyDeleteRefrigerator soups are often the best. Cook up whatever is left in there.
ReplyDeleteYUMMY! sandie
ReplyDeleteI have never used Chicken Better Than Bullion before. Will check it out.
ReplyDeleteI always love to see what's cookin' in your soup pot!! Wish we were neighbors!! Did I ever tell you that I was born in Greensburg, PA?
ReplyDeleteLooks delish! We're having a cool spell and that puts me in the mood for soup! And I do have a bit of leftover ham in the freezer ......... hmmmm ......
ReplyDeleteCabbage is so filling in a soup and ham is a natural partner to cabbage too. I love using leftovers.
ReplyDeleteI did get a free ham from the super market. I have never made cabbage soup, or kapusta as my mil used to call it!
ReplyDelete