Ham steak cabbage soup

Yield: 6 servings

Measure Ingredient
12 ounces Can V-8 juice
1 medium Onion, diced
4 \N Stalks celery in 2\" pieces
1 \N Env onion soup mix
2 \N 14 oz. cans sliced stewed tomatoes, undrained
1 teaspoon Dry minced parsley
¼ \N Of 2 1/2 lb. head of cabbage, diced
2 cans Clear beef broth
\N \N Generous dash of pepper
1 \N Broth can water
\N \N Salt, if desired, to taste
¾ pounds Ham steak, in bits

Put V-8 and celery into a blender, high speed until minced. Combine with all other ingredients in a soup kettle. Bring to a boil. At once, turn to a gentle simmer and let it simmer covered for 2 hours or until cabbage is tender. Makes 6 to 8 servings. Leftovers can be frozen and thawed to use within a year.

We add a bit of hot sauce to ours. Is a good soup to eat when it's cold outside!!

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