Saturday, August 10, 2019

Ham and Cabbage Soup

1 tablespoon and 1 teaspoon butter
1/2 cup diced onion
1 garlic clove, minced
8 ounces of cubed cooked ham
1/2 cup shredded green cabbage
2 cups sliced carrots
1 bay leaf
1/4 teaspoon caraway seed and pepper
2 cups water
2 packets instant beef broth
1 tablespoon cornstarch, dissolved in 2 tablespoons of water

In a large pot, heat butter until bubbly and hot; add onion and garlic and saute.  Add ham and mushrooms and saute for 2 minutes.  Add cabbage, carrots, bay leaf, caraway seed and pepper and continue sauteing for 5 minutes.  Stir in water and broth mix; bring to a boil  Reduce heat, cover, and let simmer, stirring occasionally for 30 minutes.  Stir in dissolved cornstarch and let simmer, uncovered until mixture thickens about 5 minutes.  Remove bay leaf before service.

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