Ham & red cabbage soup--turned out great!

[bif]

Last edited Wed Dec 4, 2013, 01:06 PM - Edit history (1)

http://cookingwiththemark.blogspot.com

Ingredients
7 slices ham, minced
1/4 chopped purple/red cabbage
3 carrots, chopped
1 onion, chopped
3 celery stalks, chopped
1 large jar Northern beans, rinsed
1 32 oz. box reduced sodium chicken broth
32 ounces water
1 t garlic powder
2 t thyme
1 t marjoram
1 t oregano
1 t black pepper
1 large potato, chopped into 1/2 inch cubes

Directions
Saute the onions in a big soup pot in a bit of olive oil. Then add cabbage and cook until softened, about 15 minutes. Add the rest of the ingredients except for the potato and simmer for an hour. Turn off. Let cool over night. The next day, add the potato and cook for a half hour.

[pinto]

1. +1

[rdharma]

2. I'm going to give this a try using a 1/2 size recipe.

I'm going to use Italian Coronas instead of the Northern beans (because I have them on hand and think they'll work).

How much chopped ham is 7 slices ( cup or weight)? TIA.

[bif]

3. About a cup and a half. Roughly.

[rdharma]

4. Thanks!

About 8 oz.

I've got a good ham base bullion if I need to adjust.

[alfie]

5. I made this soup this weekend....YUM

I didn't have any chicken stock and left that off but the broth was still quite hardy. i will add it next time if I have it. I did feel the cabbage became too mushy so will add it when I add the potatoes next time. It was delish...a definate keeper.

Thanks for the recipe.

[bif]

6. You're welcome.

Glad you liked it.