Ingredients:
5 cups chicken broth
1 lb cooked ham, cubed
6 cups roughly chopped cabbage
4 medium baking potatoes, peeled and cut into 1/2 inch cubes ( about 4 cups)
1 large onions, chopped
3 carrots, peeled and chopped
1 bay leaves
2 teaspoons dried parsley
1 (16 ounce) packages frozen corn
1 cup light cream
salt & freshly ground black pepper
1 teaspoon salt
1/2 teaspoon pepper
Directions:
Add broth, ham, cabbage, potatoes, onion, carrot, bay leaf and parsley to a soup pot, cover and bring to a boil.
Reduce heat and simmer 20 minutes or until potatoes are tender.
Add corn and cream, simmer uncovered until corn is tender.
Season with salt and pepper and ladle into soup bowls.
Servings: 4-6
Time preparation: 20 min.
Time total: 45 min.