Potato Cabbage Soup With Ham |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I found this in a magazine and fell in love with it. It is a great thing to have for leftover ham, quick to fix, and very tasty. Ingredients:
5 -6 cups cabbage, shredded (about 1/2 med. head) |
3 medium potatoes |
2 medium carrots |
6 -8 scallions (one bunch) |
1/4 lb lean ham, chopped |
4 tablespoons butter |
3 tablespoons flour |
2 cups water |
1 (13 3/4 ounce) can chicken broth |
1 teaspoon dill |
1/2 teaspoon pepper |
Directions:
1. Peel potatoes and cut them into 1/4 dice. Cut carrots into 1/4 dice. Coarsely chop scallions. Cut ham into 1/4 dice. Shred cabbage.
2. In a medium saucepan, melt butter over medium heat until hot but not smoking. Add potatoes, carrots and scallions and saute until scallions are wilted, about 5 minutes.
3. Stir in flour and cook, stirring, for 1 minute.
4. Add cabbage, water, broth, dill and pepper, and bring the mixture to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer 20 minutes, stirring occasionally.
5. Just before serving, gently mash vegetables with a potato masher to thicken liquid if desired. Stir in the ham. .
6. (Notes: I don't mash the potatos because I prefer potato soup that way, and it is already pretty thick for me. I also have used chicken bullion and water to make the broth called for, and it has worked fine for me.).
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