| 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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