This recipe makes a big batch of main-dish type hearty soup that would freeze well for a quick dinner at the end of a long day. Serve over cooked rice, egg noodles, or orzo. I’ve kept the original ingredients list and added possible CSA-share oriented substitutions. I’m sure that other vegetables would be yummy in here as well!
- 6 (14.5 ounce) cans chicken/veggie broth
- 4 stalks celery, chopped
- 6 carrots (or parsnips), peeled and chopped
- 1 onion (or 2 leeks), chopped
- 2 cloves garlic, minced
- 1 head cabbage, shredded
- 1/2 cup barley
- 2 cups diced ham
- 1 tablespoon dried parsley
Place the chicken broth, celery, carrots, onion, garlic, cabbage, barley, ham and parsley in a large pot over high heat. Bring to a boil, reduce heat to low and simmer for 1 1/2 hours.
