| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups | 6 | Servings | |
INGREDIENTS
| 12 | oz | Can V-8 juice |
| 1 | md | Onion, diced |
| 4 | Stalks celery in 2" pieces | |
| 1 | Env onion soup mix | |
| 2 | 14 oz. cans sliced stewed tomatoes, undrained | |
| 1 | ts | Dry minced parsley |
| 1/4 | Of 2 1/2 lb. head of cabbage, diced | |
| 2 | cn | Clear beef broth |
| Generous dash of pepper | ||
| 1 | Broth can water | |
| Salt, if desired, to taste | ||
| 3/4 | lb | Ham steak, in bits |
INSTRUCTIONS
Put V-8 and celery into a blender, high speed until minced. Combine with all other ingredients in a soup kettle. Bring to a boil. At once, turn to a gentle simmer and let it simmer covered for 2 hours or until cabbage is tender. Makes 6 to 8 servings. Leftovers can be frozen and thawed to use within a year. We add a bit of hot sauce to ours. Is a good soup to eat when it's cold outside!! From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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