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CABBAGE SOUP WITH HAM




List of Ingredients



• 3 CUPS BEEF BROTH
  
• 2 CUPS FINELY SHREDDED CABBAGE
  
• 2 MEDIUM LEEKS, WASHED AND THINLY SLICED
  
• 1 MEDIUM CARROT, THINLY SLICED
  
• 8 OUNCES COOKED BONELESS VIRGINIA HAM, DICED
  
• 1 SMALL GRANNY SMITH APPLE, PARED, CORED AND FINELY DICED
  
• 2 TABLESPOONS DRY WHITE WINE
  
• 1/4 CUP COOKED RED POTATO, PEELED AND DICED
  
• 2 TABLESPOONS CHOPPED PARSLEY
  






Instructions



1. IN A LARGE SAUCEPAN, BRING BROTH TO A BOIL, ADD CABBAGE, LEEKS, CARROT AND HAM. REDUCE HEAT TO LOW AND SIMMER COVERED FOR 15 MINUTES OR UNTIL CARROT IS JUST TENDER.
   
2. ADD APPLE AND WINE TO BROTH MIXTURE, SIMMER UNCOVERED 3 MINUTES OR UNTIL APPLES ARE JUST TENDER. STIR IN POTATO AND PARSLEY SIMMER 2 TO 3 MINUTES OR UNTIL HEATED THROUGH.
   
3. DIVIDE SOUP AMONG BOWLS AND SERVE.
   
4. YOU CAN ADD SOME CARAWAY SEEDS IF YOU LIKE, ABOUT 1/4 TEASPOON OR TO TASTE.