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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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I traced this hearty soup recipe to my great-grandmother, whose parents were potato farmers in Ireland. My mom served many a bowlful of this soup while I was growing up, and I've done the same for my family.—Pat Rimmel, Ford City, Pennsylvania Ingredients:
1 large onion, chopped |
2 tablespoons butter |
10 cups water |
6 cups chopped cabbage |
4 cups diced peeled potatoes |
3 tablespoons chicken bouillon granules |
1/2 teaspoon coarsely ground pepper |
1/2 teaspoon dried minced garlic |
4 cups cubed fully cooked ham |
Directions:
1. In a large saucepan or Dutch oven, saute onion in butter until tender. Add the water, cabbage, potatoes, bouillon, pepper and garlic. Cover and simmer for 20-25 minutes or until potatoes are tender. Stir in ham; heat through. Yield: 12-14 servings (about 3-1/2 quarts).
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