suemunzlinger's Recipe

Deep South Cabbage Soup

Category: Soup and Salad

4 slices of bacon, chopped
1 cup of chopped onion
1 cup of chopped carrots
1/4 cup of chopped celery
1 teaspoon of minced garlic
2 cups of chopped ham
1 medium ham hock* optional
1 quart of chicken stock or broth
1 quart of water
1/2 tablespoon of chicken base (like Better Than Bouillon)
3 cups of peeled, chopped potatoes (not diced)
4 cups of thickly shredded cabbage
1/4 teaspoon of freshly ground black pepper
1/4 teaspoon of Cajun seasoning
1 large bay leaf
1/2 teaspoon of dried thyme

Instructions

Add the bacon to a Dutch oven or large heavy pot and cook until fat is rendered. Add the onion, carrot and celery and cook about 5 minutes until softened. Add the garlic and ham. Slash the ham hock lightly with a knife and add that; pour in the chicken stock and water. Bring mixture to a boil, reduce and simmer for 1 hour if possible; 30 minutes at minimum.

Stir in the chicken base, potatoes, cabbage, salt, pepper, Cajun seasoning and bay leaf; bring to a boil. Reduce heat, cover and simmer on low for 20 minutes, or until potatoes are tender. Stir in the thyme; taste and adjust seasonings as needed. Remove bay leaf and serve.

*If not using ham hock, add more ham