Potato-Cabbage Soup with Ham
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 315.9
- Total Fat: 13.1 g
- Cholesterol: 40.5 mg
- Sodium: 584.9 mg
- Total Carbs: 43.0 g
- Dietary Fiber: 7.8 g
- Protein: 9.8 g
View full nutritional breakdown of Potato-Cabbage Soup with Ham calories by ingredient
Introduction
The vegetables for this soup are finely diced so that they will cook quickly, but the 1/4-inch dimension specified should not send you scrambling for a ruler; it' merely an indication that the dice should be small. If your family is iffy about cabbage, leave it out and add one more potato, tow more carrots, several more scallions (to taste) and two stalks of diced celery. The vegetables for this soup are finely diced so that they will cook quickly, but the 1/4-inch dimension specified should not send you scrambling for a ruler; it' merely an indication that the dice should be small. If your family is iffy about cabbage, leave it out and add one more potato, tow more carrots, several more scallions (to taste) and two stalks of diced celery.Number of Servings: 4
Ingredients
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Cabbage, Potatoes, Carrots, Scallions, Lean Ham, Butter, Flour, Water, Chicken Broth, Dill, Pepper
Directions
1). shred the cabbage
2). Peel the potatoes and cut them into 1/4 inch dice. Cut the carrots into 1/4 inch dice. Coaresly chop the scallions. Cut the ham into 1/4 inch dice.
3). in a medium sauce pan, melt the butter over medium heat until hot but not smoking. Add the potatoes, carrots, and scallions and saute' until the scallions are wilted , about 5 minutes.
4). Stir in the flour and cook, stirring, for 1 minute
5). Add the cabbage, water, broth, dill and pepper and bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low, coverand simmer for 20 minutes, stirring occasionally.
6). Just befor serving, gently mash the vegetables with a potato masher to thicken the liquid, if desired. Stir in the ham.
Serving Size: makes 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user EEDAVISJR.
2). Peel the potatoes and cut them into 1/4 inch dice. Cut the carrots into 1/4 inch dice. Coaresly chop the scallions. Cut the ham into 1/4 inch dice.
3). in a medium sauce pan, melt the butter over medium heat until hot but not smoking. Add the potatoes, carrots, and scallions and saute' until the scallions are wilted , about 5 minutes.
4). Stir in the flour and cook, stirring, for 1 minute
5). Add the cabbage, water, broth, dill and pepper and bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low, coverand simmer for 20 minutes, stirring occasionally.
6). Just befor serving, gently mash the vegetables with a potato masher to thicken the liquid, if desired. Stir in the ham.
Serving Size: makes 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user EEDAVISJR.
