Ham and Cabbage Soup

Serves: 4
Total Calories: 663


1 cup ham cubed
1 vegetable oil to 2 tablespoons
1 onion large, diced
1/2 cabbage small, coarsely shredded
1 carrot large, coarsely shredded
3 3/4 cups chicken broth or turkey broth
1 1/4 cups tomato juice
1/2 teaspoon sugar
1/2 teaspoon lemon juice
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon summer savory dried
2 cloves whole
1 tablespoon parsley minced fresh


In a large heavy kettle or skillet over high heat, sauté ham in oil 5 minutes or until lightly browned. Remove with a slotted spoon and set aside.

Add onion to hot oil and sauté 5 minutes. Add cabbage and carrot sauté 5 minutes. Pour in broth, tomato juice, sugar, lemon juice, pepper, salt, savory, and cloves. Bring to a boil reduce heat to medium-low, cover, and simmer 30 to 45 minutes or until vegetables are tender, stirring occasionally. Remove cloves. Add ham and cook until heated through.

Sprinkle parsley over each serving.

Nutritional Facts:

Serves: 4
Total Calories: 663
Calories from Fat: 38

This Ham and Cabbage Soup recipe is from the The Soup Collection Cookbook. Download this Cookbook today.

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