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Chicagoland Ham celebrating 49 years. Same family, same great taste and quality!

Cabbage Soup

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Ingredients

  • 1 Honey Baked Ham bone
  • 1 onion, chopped
  • 1 can stewed tomatoes
  • 1 can chick peas with liquid
  • 1 potato, diced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1/2 Teaspoon Accent
  • Salt and pepper to taste
  • 3 Cups (1/2 head) cabbage, chopped

Instructions

  1. Place ham bone, onion and stewed tomatoes in a large pot.
  2. Add enough water to barely cover the bone.
  3. Bring to a boil and simmer 2-3 hours.
  4. Discard ham bone saving 1 Cup or more of chopped Honey Baked Ham to put in soup when finished.
  5. Measure 4 Cups stock (freeze remainder).
  6. Add all other ingredients to stock.
  7. Bring to a boil and simmer for 1 hour.
  8. Make a roux with 3 Tablespoons margarine and 3 Tablespoons flour.
  9. Add to soup and cook for 3 minutes.
  10. Season to taste.
  11. For a heartier soup, add the 1 or more cups Honey Baked Ham bits.

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