This hearty cabbage and ham soup is great tasting and simple and inexpensive to make. It cooks in about 30 minutes, and chopping time is minimal. Nonetheless, the soup is loaded with vegetables that will supply you with significant vitamins and minerals--such as Vitamin K, Vitamin C, Vitamin B6, folate, and manganese. Cabbage--the featured vegetable--also is rich in antioxidants and insoluable and soluable fiber, which has an important role in increasing beneficial gut bacteria that help protect the immune system. But that's not all. The soup includes tomatoes, onions, and other good things that add additional nutrients and micronutrients that will aid your body's processes. Okay, so the soup really is nutritious. Even better, with it's combination of smoky-savory ham pieces, plenty of vegetables, and a handful of sweet raisins, it will keep even picky eaters happy and well fed. Enjoy!
Cabbage and Ham Soup -- Makes About 3 Quarts
2 teaspoons of canola oil
1 large chopped onion
2-3 cups of ham chopped into 1/2-1-inch pieces
14-16-ounce package of cole slaw mix (preferably with carrots)
1 28-ounce can of diced tomatoes
3 1/2 - 4 cups of water
1 8-ounce can of tomato sauce
1/4 cup of cider vinegar
1/3 cup of raisins
1 teaspoon of Worcestershire sauce
1/4 teaspoon of pepper
1/2 teaspoon of salt
1/2 teaspoon of garlic powder
1 teaspoon of dried parsley
1/2 cup of rice
In a large Dutch oven heat the oil until hot. Add the onion and saute it for about 5 minutes to soften it. Add the ham and saute it for about 5 minutes until it browns a little. Stir in the cole slaw mix and saute it with the onion and ham for a few minutes until it wilts down by about half. Stir in the remaining ingredients and bring everything to a boil. Stir the soup mixture and reduce the heat to medium low. Cover the pot and let the soup simmer, stirring it occasionally, until the rice and vegetables are tender--about 30 minutes.
