Ingredients
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3 cups low sodium beef broth
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2 cups green cabbage, finely shredded
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2 medium leeks, well-washed and thinly sliced
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6 ounces ham, diced cooked boneless lean Virginia
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1/4 teaspoon caraway seed
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2 tablespoons dry white wine
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4 ounces red potatoes, cooked, peeled and diced
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2 tablespoons fresh flat-leaf parsley, minced
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1 medium carrot, thinly sliced
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1 small granny smith apple, pared, cored and finely diced
Instructions
- Using a large saucepan or dutch oven, bring broth to a boil and add the cabbage, leeks, carrot, ham, and caraway seeds. Reduce the heat to low, cover, and simmer for approximately 15 minutes or until carrot is tender.
- Add apple and wine to mixture and simmer uncovered for approximately 3 minutes or until apple is just tender.
- Stir in cooked potato and parsley, simmer 2-3 minutes or until soup is heated through. Divide evenly into 4 soup bowls and serve.