A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Ham And Cabbage Soup
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- #83725
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
4 tablespoons butter, divided
2 tablespoons diced green bell pepper, more to taste
1 cup diced celery with tops
3/4 cup diced onion
3 cloves garlic, minced
2 tablespoons flour
2 cups diced ham
1 bay leaf, crushed
1 teaspoon sugar
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
4 cups chicken stock or water, more as needed
3 cups diced cabbage
1 tablespoon water
Garnish
sour cream
freshly grated Parmesan cheese
directions
Melt half of the butter in a 3 to 4 quart pan. Add the green pepper, celery, onion and garlic and saute until limp, about 10 minutes.
Add the flour and stir to blend well. Cook for 2 to 3 minutes. Add the ham, bay leaf, sugar, pepper and oregano. Gradually add the chicken stock and bring to a boil. Reduce heat, cover and simmer for 30 minutes.
Melt the remaining butter in a large skillet and saute the diced cabbage. Add water and cook just until the cabbage is bright green and still crisp, about 3 minutes. Add the cabbage to the soup.
Put a dollop of sour cream and Parmesan cheese on top of individual servings.
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nutrition data
Nutritional data has not been calculated yet.
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