Guess what?? I still have lots of cabbage from this weekend. Sooooo.... I cook!! This is a really simple recipe that is really filling and great from a cold winter day. My Dad used to whip up this soup after a holiday or any time we had a left over ham bone. He still does. I called him for the basic recipe and then added some of my special touches. No matter how you make this soup it will be great!
|One of my cabbages- after 1 month in the garden. I just love the pic!|
Ham Cabbage and Potato Soup
1 medium head of cabbage
2 ham steaks, cut into chucks
5 russet potatoes, cubed
4-5 carrots, sliced
3 cloves garlic, minced
2 medium onions, chopped
2 bay leaves
1/2 tsp liquid smoke
80 oz chicken stock
2 Tbsp olive oil
Salt and Pepper to taste
Cut all ingredients as listed above. Heat olive oil in a large stockpot over medium high heat. Add onion and garlic and cook until translucent. Add ham and cook for about 4-5 min browning slightly. Add the chicken stock.
Add carrots and potatoes. Add bay leaves, salt, pepper and liquid smoke and cook for about 20 minutes; stirring occasionally.
Add cabbage and stir making sure that it is submerged. Place the lid on the pot and simmer on medium heat for about 20 more minutes or until carrots and potatoes are softened and cabbage is wilted.
This recipes is great with some homemade bread or biscuits.
Leftovers can be frozen in individual containers and thawed out as needed.