Ingredients
- 12 v
- 8 juice
- 4 stalks celery in
- 1 onion
- 1 env onion soup mix
- 425 gr head
- 325 gr ham steak
- 260 gr cans stewed (sliced)
- 1 gr dry parsley (minced)
- 1 ml clear beef broth generous of pepper
Put V-8 and celery into a blender, high speed until minced. Combine with all other ingredients in a soup kettle. Bring to a boil. At once, turn to a gentle simmer and let it simmer covered for 2 hours or until cabbage is tender. Makes 6 to 8 servings. Leftovers can be frozen and thawed to use within a year. We add a bit of hot sauce to ours. Is a good soup to eat when it's cold outside!!