Ham, Potato and Cabbage Soup
By: Sheri Wetherell
Published: Wednesday, January 16, 2013 - 2:04pm

Ingredients




1 tablespoon vegetable oil
2 large onions, chopped (about 2 cups)
1 clove garlic, minced
6 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1/4 teaspoon ground black pepper
3 cups shredded green cabbage
1 large potato, diced (about 2 cups)
1/2 of an 8 ounce cooked ham steak, cut into 2-inch-long strips (about 1 cup)
2 tablespoons chopped fresh parsley
1 teaspoon caraway seed (optional)

Preparation

1 Heat the oil in a 6-quart saucepot over medium-high heat. Add the onions and garlic and cook for 3 minutes or until tender, stirring occasionally. 2 Stir the broth, black pepper, cabbage, potato and ham in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the potato is tender. 3 Stir in the parsley and caraway seed, if desired.

About

This hearty soup is perfect for any meal, especially St. Patrick's Day! Recipe provided courtesy of Campbell's Kitchen.