1/2 of an 8 ounce cooked ham steak, cut into 2-inch-long strips (about 1 cup)
2 tablespoons chopped fresh parsley
1 teaspoon caraway seed (optional)
Instructions
Heat the oil in a 6-quart saucepot over medium-high heat. Add the onions and garlic and cook for 3 minutes or until tender, stirring occasionally.
Stir the broth, black pepper, cabbage, potato and ham in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the potato is tender.
Stir in the parsley and caraway seed, if desired.
Originally Submitted
11/11/2010
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