Cabbage Soup

Name: Cabbage Soup
Ingredients: 1/2 lb. Italian sausage (hot or mild); 2 small carrots, coarsely grated; 1 small onion, chopped; 1/2 tsp. caraway seed; 2 or more (14 1/2 oz.) cans chicken broth; 1/2 small cabbage, sliced thin (about 4 c.); salt and pepper to taste; 1 lb. dried yellow split peas; 2 qt. water; 1 smoked ham hock; 1 c. celery, finely chopped; 2 onions, finely chopped; 2 carrots, finely chopped or shredded; 1 Tbsp. Worcestershire sauce; 2 Tbsp. parsley; 3 beef or chicken bouillon cubes; salt and pepper to taste

17 ingredients

7 steps

Ingredients

1/2 lb. Italian sausage (hot or mild)
2 small carrots, coarsely grated
1 small onion, chopped
1/2 tsp. caraway seed
2 or more (14 1/2 oz.) cans chicken broth
1/2 small cabbage, sliced thin (about 4 c.)
salt and pepper to taste
1 lb. dried yellow split peas
2 qt. water
1 smoked ham hock
1 c. celery, finely chopped
2 onions, finely chopped
2 carrots, finely chopped or shredded
1 Tbsp. Worcestershire sauce
2 Tbsp. parsley
3 beef or chicken bouillon cubes
salt and pepper to taste

Directions

1

Combine peas and water. Bring to a boil and boil 2 minutes. Remove from heat.
2

Cover and let set for 1 hour.
3

Add remaining ingredients.
4

Bring to a boil.
5

Reduce heat and simmer 2 1/2 to 3 hours until peas look creamed and ham hock is tender.
6

Remove ham hock. Trim meat from bone.
7

Dice and return to soup. Heat thoroughly and serve.