This soup is inexpensive, full of nutritious ingredients, easy to make, and cooks in less than an hour. It also tastes really, really good. The combination of smoky-savory ham pieces, plenty of vegetables, and sweet raisins is incredibly tasty. We like it for dinner with bread, a salad, and fruit for dessert (okay, and some cookies, too). Of course, the soup also makes great leftovers during the week for lunches, etc.. Enjoy!
Cabbage and Ham Soup -- Makes About 3 Quarts
2 teaspoons of canola oil
1 large chopped onion
2-3 cups of ham chopped into 1/2-1-inch pieces
14-16-ounce package of cole slaw mix (preferably with carrots)
1 28-ounce can of diced tomatoes
3 1/2 - 4 cups of water
1 8-ounce can of tomato sauce
1/4 cup of cider vinegar
1/3 cup of raisins
1 teaspoon of Worcestershire sauce
1/4 teaspoon of pepper
1/2 teaspoon of salt
1/2 teaspoon of garlic powder
1 teaspoon of dried parsley
1/2 cup of rice
In a large Dutch oven heat the oil until hot. Add the onion and saute it for about 5 minutes to soften it. Add the ham and saute it for about 5 minutes until it browns a little. Stir in the cole slaw mix and saute it with the onion and ham for a few minutes until it wilts down by about half. Stir in the remaining ingredients and bring everything to a boil. Stir the soup mixture and reduce the heat to medium low. Cover the pot and let the soup simmer, stirring it occasionally, until the rice and vegetables are tender--about 30 minutes.
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