Cabbage soup

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.

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