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!!