Tomato Ham Soup - cooking recipe

Ingredients

2 Tbsp. salad oil
1 medium head green cabbage, coarsely shredded
2 medium onions, sliced
1 (46 oz.) can tomato juice
4 c. water
1 Tbsp. sugar
1 Tbsp. lemon juice
1 tsp. salt
1/2 tsp. cracked pepper
1 (2 lb.) canned ham

Preparation

Make about 1 1/4 hours before serving.
In 8-quart Dutch oven or saucepot over medium-high heat in hot salad oil, cook cabbage and onions until lightly browned, about 10 minutes, stirring often.
Add next 6 ingredients; heat to boiling.
Reduce heat to low.
Cover and simmer 15 minutes.
Serve half of soup immediately.
Ladle remaining soup into freezer-safe container, leaving at least 1 inch of space at top of container.
Freeze to serve later.
Recipe makes 15 cups or 8 main dish servings.