Cabbage And Ham Bone Soup
1 medium-sized yellow onion, chopped
1 stalk celery, sliced thin
1 qt. All-purpose vegetable broth or low-sodium canned broth
1 meaty cooked or roasted ham bone
1 bay leaf
2 large carrots, diced
2 large white turnips, peeled and diced
1/2 green cabbage (about 1 pound), cored and chopped into 1-inch pieces or coarsely shredded (about 4 cups)
3 Tbsp. Fresh lemon juice or cider vinegar
1/2 tsp. Freshly ground black pepper
1/8 tsp. Cayenne pepper
1 tsp. Caraway seeds (optional)
Optional garnish: chopped or sliced flat-leaf parsley
In large pot coated with nonstick cooking spray, sauté` onion and celery just until onion is transparent. Add broth ham bone, and bay leaf; bring to simmer. Cook several minutes to season all.
Stir in carrots, turnips, cabbage, lemon juice, black pepper and cayenne. Simmer until vegetables are tender but not mushy, about 15 minutes. Remove ham bone and set aside until cook enough to handle. Meanwhile, using large, shallow spoon, skim and discard any fat from surface of soup. Remove and discard bay leaf.
Cut ham from bone and chop into small pieces; return meat to soup pot. Stir in caraway seeds if you wish; mix well. Cook just until heated through. Ladle into tureen or bowls; sprinkle with parsley and serve. Makes 8 servings.
A Southern classic, be sure to serve with homemade cornbread.
Per Serving: 63 calories, 1 g. fat, 4 g. protein, 163 mg sodium, 2 mg cholesterol
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