Cabbage-Potato Soup

Serves: 4
Total Calories: 72


1 pound pork hock fresh
4 cups water
2 cups cabbage thinly sliced
1 cup potato new,cubed
1/2 cup onion chopped
1/2 cup celery sliced
1 tablespoon chicken bouillon
1 garlic large, minced
1/4 teaspoon each pepper, dried rosemary, sage and thyme leaves, crushed
1/4 cup flour
1/2 cup water
sour cream Dairy


In a 3-quart saucepan over medium-high heat, bring meat and 4 cups water to a boil. Reduce heat to low, cover and simmer for 1 hour or until meat is very tender. Remove meat set aside. Add vegetables, bouillon granules and seasonings. Bring to a boil over high heat reduce heat to low, cover and simmer for 20 minutes or until vegetables are tender. Meanwhile, cut meat from bones and cube add meat to soup.

In a small bowl, stir flour and 1/2 cup water until smooth. Increase heat to medium, stir flour mixture into boiling soup and boil for 3 minutes or until slightly thickened.

To serve, top each serving with a dollop of sour cream and sprinkle with paprika.

Nutritional Facts:

Serves: 4
Total Calories: 72
Calories from Fat: 3

This Cabbage-Potato Soup recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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