Quick Ham and Cabbage Soup

Got Easter left overs? How about a quick soup! No tackling the ham bone here folks... I'm talking about thinly slicing the relish tray leftovers, the bit of cabbage that wasn't used for cole slaw and a few stray slices of ham. This is a manageable meal that can be made well within an hour and is easily frozen.

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

1. Heat olive oil to medium.
2. Add onion, celery, carrot, pepper and celery seed, saute until onion gets translucent.
3. Saute garlic for one minute more.
4. Add chicken stock and heat to a simmer.
5. Toss in cabbage and cook until it just begins to wilt, about 15-20 minutes.
6. Add ham and heat through.
7. Adjust salt and pepper to taste.

Notes:

• 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.

Have a happy day:@)
I'm joining:
Foodie Friday