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Awesome Cabbage Soup

Contributed By: Dale | See all of Dale's recipes
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RECIPE INGREDIENTS
1 med. head of cabbage - core removed and chopped into bite size pieces
4 cups of water (use the water that you boiled the cabbage in)
4 0r 5 of the 900ml containers of beef broth
2 950 ml containers of V-8 Juice
2 28oz cans of diced "Italian Seasoned" Tomatoes (including the juice)
6 stalks of celery, sliced
1 10oz bag of shredded carrot
1 sweet white onion the size of a softball, sliced
1 2lb Black Forest Ham, cut into bite size chunks
225 g of Pearl Barley
1 package of dried onion soup mix
3 tsp dried minced parsley
Generous dash of pepper
Salt to taste
2 cubes Vegetable Bouillon
DIRECTIONS
Chop the cabbage up and parboil it for 20 minutes. Take 4 cups of the water from the boiled cabbage and put into a very large stock pot. Discard the rest. Add all of the other ingredients except the vegetable bouillon and stir. Bring to a boil. Using 1 cup of the hot broth from the pot, dissolve the vegetable bouillon cubes. Add to pot and stir again. Cover pot with a slotted or vented lid. Simmer 6 to 8 hours until cabbage is done. It will thicken up on its own. Refridgerate over night, then reheat bowl by bowl.


I put my stock pot and all into my cold garage (this was January) and took bowls of soup as desired. The pot sat in the garage for 7 days. I then froze the balance. Tastes better as time goes on.


Makes a lot of soup but it is nice to share with family and friends. Cut ingredients in half or more to make a lesser amount. Can also be frozen and thawed at room temperature at a later date.


Date Added: 09/06/2010
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