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| | Cabbage Soup with Ham 3 cups low-sodium beef broth
2 cups finely shredded green cabbage
2 medium leeks, well-washed and thinly sliced
1 medium carrot, thinly sliced
6 ounces cooked boneless lean Virginia ham, diced
1/4 teaspoon caraway seeds
1 small Granny Smith apple, pared, cored and finely diced
1 fluid ounce (2 tablespoons) dry white wine
4 ounces cooked red potato, peeled and diced
2 tablespoons minced fresh flat-leaf parsley |
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In large saucepan, bring broth to a boil; add cabbage, leeks, carrot, ham and caraway seeds. Reduce heat to low; simmer, covered, 15 minutes, until carrot is just tender. Add apple and wine to broth mixture; simmer, uncovered, 3 minutes, until apple is just tender. Stir in potato and parsley; simmer 2-3 minutes, until heated through. Divide evenly among 4 bowls and serve. Makes 4 servings |
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