CROCKPOT (OR STOVETOP) LOW-CARB HAM AND CABBAGE SOUP

INGREDIENTS

  • 1 head cabbage, chopped (about 5-6 cups cabbage after chopping)
  • 1 onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 2 large or 3 small carrots, cut in small rounds or chopped (Use
  • less carrots for lowest carbs)
  • 2 cup diced lean ham (1 1/4 lbs. ham)
  • 1 tsp. Spike Seasoning (or use other all-purpose seasoning mix
  • if you don’t have Spike)
  • 1 tsp. granulated garlic
  • 1 T dried parsley
  • 1 T Vegeta Gourmet Seasoning (If you don’t have this, just use
  • a bit more of the other seasonings or a T of another type of
  • dried soup flavoring)
  • 2 bay leaves
  • coarse ground black pepper to taste (I used a generous
  • amount of pepper)
  • 6 cups ham stock (You can also use chicken or vegetable
  • stock. If you haveGoya Ham Flavor Concentrate, add a couple
  • of packets of that to the stock if you’re not using ham stock.)
  • 2 cup water
  • Parmesan cheese, for serving (optional, but good)

INTRUCTIONS

  1. I used a 3.5 quart “Smart Pot” slow cooker for this recipe, where you can program the time and it switches to warm when the time is up. You can use any slow cooker that’s a 3-4 quart size.
  2. Chop cabbage, onion, red bell pepper, carrots and ham and add to slow cooker. Add Spike Seasoning, garlic, parsley, Vegeta (if using), bay leaves and black pepper. Pour in ham, chicken, or vegetable stock and water. (You may want to add a little salt if you don’t use ham stock.)Cook on high for 4-6 hours, until cabbage is meltingly soft and carrots are tender. Serve hot, sprinkled with Parmesan cheese if desired.
  3. Stovetop Directions:
    Heat about 1 T of olive oil in a heavy soup pot. Add onions and saute 3-4 minutes. Add carrots and bell peppers and cook 3-4 minutes more. Add cabbage, ham, Spike Seasoning, garlic, parsley, Vegeta (if using), bay leaves and black pepper. Pour in ham, chicken, or vegetable stock and water. (You may want to add a little salt if you don’t use ham stock.) Simmer soup on low for about 30 minutes, then check to see if you need to add a little more water, adding if needed. Continue to simmer 15-30 minutes more, until cabbage is meltingly soft and carrots are tender. Serve hot, sprinkled with Parmesan cheese if desired.

 

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