On Christmas Day the ham bone calls my name. My mother-in-law has a delicious Cabbage Soup recipe that we make together every year. I look forward to sharing this time with her and taking in a lifetime of experience from her kitchen. She has taught me that the little things that you may not think hold significance are actually quite helpful, and contribute to successful cooking.
In her kitchen, I can always tell that second-nature cooking has come from generations teaching each other the love of food. One of the many little things she has taught me is cooking a ham bone in chicken broth and water prior to adding the remaining ingredients in soup. She always tells me “honey this is the difference in a good soup and a great soup.” She is exactly right! So from my mother-in-law’s kitchen to yours, enjoy a bowl of delicious Cabbage Soup.
1 left over ham bone
2 stalks of celery (chopped)
3 c diced onions
¼ c diced bell pepper
1 can of tomato paste
1 15 oz. can of petite tomatoes with liquid
2 cans of red kidney beans with liquid
1qt of hot water
1 can of chicken broth
2 T of Worcestershire sauce
1 small cabbage (finely chopped)
Pinch of salt, pepper and sugar
Place your ham bone in a large stockpot. Add chicken broth and water to cover and cook on low until ham starts to fall off the bone. Remove the bone. Add remaining ingredients except the cabbage and cook to a rolling boil. Add cabbage and simmer for 20 minutes. You can freeze leftovers. Pears with feta are a delicious side to go along with this soup.
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