In Response to Re: Left over Ham??????:
This is SO good and it would be a great way to use the ham scraps and bone. (I never have a ham bone so I use chunks of boneless ham or small bone-in ham slices -- whatever I can get) HAM AND CABBAGE SOUP (it doesn't look or taste like it sounds) 1 meaty ham bone or 2 large ham hocks About 6 cups of water -- (I use canned chicken broth) 1 (16 oz) can whole tomatoes (I buy the already chopped tomaatoes) 1/2 tsp dried thyme, crushed 1/2 tsp dried marjoram crushed 1 large onion chopped 1 cup diced carrots 1 cup diced potatoes 3 cups shredded cabbage salt and pepper to taste Put ham and water in a stock pot. Chop tomatoes and add along with their liquid. Add thyme and majoram. Bring to a boil, lower heat, cover and simmer for about 1 1/2 hours or until ham is falling off bone. Remove ham and set aside until cool enough to handle. Add vegetables*, except cabbage, simmer about 30 minutes or until vegetables are tender. Meanwhile remove skin and bones from ham and cut into bite sized pieces. Add to pot along with cabbage. Simmer 25-30 minutes or until cabbage is tender. Season with salt and pepper. Makes about 6 servings. This freezes very well - I always double the recipe and freeze in heavy plastic bags. *I save all my leftover veggies in a jar in the freezer. I dump those into any soup I'm making.
Posted by Nancy G
Hi Nancy, my niece made a soup very much like this one and she told me it was excellent.They don't like thick soups like bean soup so this was a good alternative I will have to try this one.Thanks for sharing.