My heritage is largely Scotch-Irish and growing up we frequently had a concoction called cabbage, ham and potatoes. It was a richly fragrant soup that was wonderful in the hard winter. It's very Noom-friendly so I dug the recipe back out and made it just in time for St. Patty's Day. I know there's a lot of people that don't like cooked cabbage, but this is a very filling and flavorful soup worth a try.
Cabbage, Ham and Potatoes: 383 Calories
2 Cups Imagine Organic low sodium
vegetable broth, 40 calories
1-1/2 oz John Morrell Diced Ham, 105 calories
213 g of small red or yellow potatoes halved
or quartered, 149 calories
2 Cups coarsely chopped cabbage, 45 calories
1 medium onion coarsely chopped, 44 calories
Garlic powder
Salt, pepper, bay leaf
Place potatoes, seasoning, and broth in a medium saucepan. If needed, add water to cover potatoes. Bring to a boil, then reduce heat and simmer till potatoes are tender. Add ham, onion and cabbage and cook till cabbage and onion are crisp tender. Adjust seasonings.
Cabbage, Ham and Potatoes: 383 Calories
2 Cups Imagine Organic low sodium
vegetable broth, 40 calories
1-1/2 oz John Morrell Diced Ham, 105 calories
213 g of small red or yellow potatoes halved
or quartered, 149 calories
2 Cups coarsely chopped cabbage, 45 calories
1 medium onion coarsely chopped, 44 calories
Garlic powder
Salt, pepper, bay leaf
Place potatoes, seasoning, and broth in a medium saucepan. If needed, add water to cover potatoes. Bring to a boil, then reduce heat and simmer till potatoes are tender. Add ham, onion and cabbage and cook till cabbage and onion are crisp tender. Adjust seasonings.
