Yield: 6 servings
|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!!