Ham and Cabbage Soup
Inspired by
The Once and Future Witches
by Alix E Harrow
Cook Time:
35 minutes
Total Time:
50 minutes
Equipment:
measuring cup
measuring spoon
Dutch oven with lid
garlic mincer
knife
cutting board
vegetable peeler
wooden spoon
Ingredients
1 tbsp. oil
1/2 medium onion, peeled and diced
1 medium carrot, peeled and sliced
2 cloves garlic, minced
3 medium Yukon gold potatoes, diced with skins on
1 small head green cabbage, chopped
1-1/2 c. ham, diced
1/2 tbsp. fresh thyme, copped
3/4 tsp. salt
1/2 tsp. black pepper
1/4 tsp. celery salt
8-9 c. unsalted chicken stock
2 bay leaves
1-2 tbsp. chicken bouillon, optional
Directions
Heat oil in a Dutch oven, over medium heat.
Add onion and carrot to the oil, saute for 3-4 minutes or until slightly softened.
Stir in the garlic and saute for 30-60 seconds.
Add potatoes, cabbage, and ham. Stir to combine.
Stir in thyme, salt, black pepper, and celery salt.
Add chicken stock and bay leaves, bringing the mixture to a simmer.
Once simmering, reduce heat to medium-low.
Cover the Dutch oven and cook for 20-25 minutes, or until the potatoes are tender.
Remove the bay leaves and discard.
Stir the chicken bouillon into the mixture. Taste and adjust seasoning to taste.
Enjoy!