Ham & Cabbage Soup
Courtesy of National Pork Board 12 Servings • 20 Min. Prep Time • 40 Min. Cook Time| Ingredients |
|---|
| 2 c. ham, diced or shredded |
| 2 Tbsp. olive oil |
| 1 onion, finely diced |
| 2 large carrots, diced |
| 2 stalks celery, diced |
| 3 cloves garlic, minced |
| 10 c. chicken broth, OR ham broth* |
| 2 lb. head cabbage, cored and roughly diced |
| 2 bay leaves |
| salt and pepper |
Directions:
1. In a large saucepan or small stockpot over medium heat, warm the oil. Add the onion and cook, stirring occasionally, until starting to become translucent, about 5 min. Add the carrots, celery, and garlic and cook, stirring occasionally, until the carrots and celery are crisp-tender, about 3 min. Add the ham, broth, cabbage, and bay leaves and bring to a boil over high heat.
2. Reduce to a simmer, cover, and cook until the cabbage is tender, 15-20 min. Add salt and pepper to taste. Remove the bay leaves before serving.
* To make ham broth, combine 2 smoked ham hocks, 1 carrot, 1 celery stalk, 1 onion (quartered), 2 bay leaves, 1 tsp. whole peppercorns and 4 quarts water in a large stockpot. Bring to a boil over low heat, reduce to a very gentle simmer, cover and cook until the meat falls off the ham hocks, 3-4 hr. Strain the broth and add salt and pepper to taste. Makes about 3 quarts.
* Serve this soup with warm dinner rolls or a half sandwich on the side.
* To vary the recipe, vary the vegetables in the soup. Add broccoli or cauliflower florets, diced potato, or shredded chard. You can also add beans like cannellinis or black-eyed peas.
* Courtesy of Ali Ebright, gimmesomeoven.com
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
