Tomato Ham Soup Recipe

1. 1

   In 8 qt Dutch oven or possibly saucepot over medium-high heat, in warm salad oil, cook cabbage and onions till lightly browned, about 10 min, stirring often.

2. 2

   Add in all other ingredients but ham.

3. 3

   Heat to boiling.

4. 4

   Reduce heat to low; cover and simmer 45 min or possibly till cabbage is tender.

5. 5

   Cut ham into 1/2-inch chunks or possibly thin strips.

6. 6

   Add in ham to Dutch oven; over high heat; heat to boiling.

7. 7

   Reduce heat to low; cover and simmer 15 min.

8. 8

   Serve half of soup immediately.

9. 9

   Ladle remaining soup into freezer-safe container, leaving at least 1 inch of space at top of container.

10. 10

    Perfect go- along: buttered, toasted raisin bread.

No additional tips available.