Ham and Cabbage Soup

Ingredients

• 2 tablespoons butter
• 1 large onion (chopped)
• 1 bell pepper (seeded and chopped)
• 1 cup chopped celery
• 1 1/2 cups chopped carrots
• 4 cups chopped green cabbage (or shredded)
• 2 cups diced potato
• 2 cups diced ham (or shredded ham)
• 3 tablespoons fresh chopped dill (divided)
• 10 cups water
• Salt and pepper
• Optional: 1-2 tablespoons cornstarch for thickening

Instructions

1. 1

   Set a large 6-8 quart soup pot over medium heat. Add the butter to the pot. Then add the onions, peppers, and celery. Sauté the veggies for 5 minutes.

2. 2

   Stir in the chopped carrots, cabbage, potatoes, ham, and half of the chopped dill to the pot. Pour in the water. Add 1 teaspoon of salt and ½ teaspoon of pepper to the pot.

3. 3

   Partially cover the pot and bring to a boil. Stir the soup, then partially cover again, lower the heat, and allow the soup to simmer for 45 to 55 minutes, stirring occasionally.

4. 4

   Once the carrots and potatoes are tender, and the soup has cooked down to thicken, it's ready to serve. If you would like a thicker soup base, scoop out a small portion of broth, stir in 1- 2 tablespoons of cornstarch, and stir the cornstarch slurry back into the bubbling broth.

5. 5

   Add the remaining chopped dill to the soup pot. Stir well, then taste. Add additional salt and pepper if needed.