In a large soup pot, saute green pepper, celery, onion and parsley in 2 tablespoons butter until soft.
Add ham and cook until heated.
Blend flour and chicken stock or broth in a bowl. Add to ham mixture.
Bring to a boil, stirring constantly. Decrease to low heat and simmer.
Melt remaining 1 tablespoon butter in a pan.
Add cabbage and water and cook until soft.
Add to broth mixture and cook for another 5 minutes.
Garnish each serving with sour cream.
Cook cabbage, ham and onion in pot filled with water and ketchup.
Cook until cabbage is done and take ham off bone. Meanwhile, cook potatoes until done (not overdone).
Cut up and add to soup.
br>Add remaining vegetables, seasonings, ham shank, drained beans, parmesan rind
In a large pot, combine the first 9 items and cook on high heat bringing mixture to a boil Reduce heat to medium/low (just a simmer) for about 40 minutes or until vegetables are tender.
Stir in the can of evaporated milk.
mix flour and water until smooth and add slowly to soup mixture.
Cook, stirring occasionally until mixture comes to a boil.
Season with salt and pepper to taste.
Add water to ham soup bone to make 2-quarts of stock or more. Cook vegetables until done, then add kale and a little parsley. You can add cabbage also if you like.
nd add cheese and ham.
Simmer potato ham soup over low heat
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
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.
Combine ham and onion and saute in 1/2 stick butter until tender, approximately 10 minutes.
In large soup kettle, combine 2 cups water, celery salt, pepper, soup base, 1/2 stick butter, milk and parsley flakes.
Heat mixture to simmering point.
Add cabbage, ham and onion.
Thicken with cornstarch and water.
Steam cabbage till tender crisp.
Drain if necessary.
Arrange cabbage and ham in alternate layers in a 2-quart casserole sprayed with cooking spray.
Mix together soup and milk.
Pour over cabbage and ham.
Top with buttered bread crumbs.
Bake at 350\u00b0 for 30 minutes.
Place ham bone, onion, celery, carrots and
Heat olive oil in a soup pot over medium-high heat. Cook and stir onion in hot oil until tender, about 5 minutes.
Season onion with Italian seasoning. Continue to cook and stir for 1 more minute.
Stir chicken broth, white beans, tomatoes, cabbage, ham, and celery into the pot. Bring to a boil, then reduce heat to low; simmer until celery and cabbage are tender, 15 to 20 minutes.
Place the ham in a pan of gently boiling water and simmer for 40-45 mins. Add the potatoes and celeriac to the pan 20 mins before the end of cooking.
Cook the carrot and leek in a separate pan of salted, boiling water for 3-4 mins. Drain.
Remove the meat from the soup and set aside. Mash the potato and celeriac in the soup until chunky then season. Cut the ham into small cubes. Divide the soup between 4 bowls then top each bowl with the carrots, leeks and the ham. Serve sprinkled with parsley.
Boil the ham in 2 cups water.
When ham is tender and broth is formed, add all ingredients (undrained), except cabbage.
Cook about 45 minutes.
Add cabbage and cook 15 minutes more.
If tangy, add a touch of sugar.
Bring 3 quarts water and ham bone to a boil in
Combine cabbage, orange segments, pepper and ham in a large bowl.
Whisk orange juice and mustard in a small bowl. Whisk in oil and season to taste.
Pour dressing over salad. Add walnuts and toss to coat. Serve.
Heat oil in a large saucepan over medium heat. Cook celery, onion and carrot, stirring, until soft. Add bay leaf, garlic, ham hock, stock and 8 cups water, Bring to a boil then reduce heat and simmer for 1 hour.
Add peas to soup. Simmer for 1 hour, or until black-eyed peas are tender.
Remove ham hock from soup. When cool enough to handle, shred meat coarsely and discard bone. Return shredded meat to soup.
Add chard and cook, stirring, until wilted. Remove soup from heat and stir in vinegar. Season to taste.
2 cups, so adjust the recipe as necessary for the size
arge soup pot, melt the butter. Add chopped onion, shredded cabbage and