Recipe: Potato-Cabbage Soup with Ham

POTATO-CABBAGE SOUP WITH HAM

4 tbsp. butter or margarine
3 medium potatoes, about 1 lb., peeled, diced in 1/4-inch cubes
2 medium carrots, peeled, diced in 1/4-inch cubes
1 bunch green onions (6 to 8), chopped, including tops
4 cups shredded cabbage, about 1/3 medium head
3 tbsp. flour
2 cups water
1 (14 oz.) can College Inn or Swanson's chicken broth
1 tsp. dill weed
1/2 tsp. pepper
1/4 lb. lean ham, diced in 1/4-inch cubes

In a heavy pot, melt butter over medium heat. Add potatoes, carrots, and green onions. Saute about 5 minutes.

Add cabbage. Stir and saute 10 minutes.

Sprinkle flour over all and stir well. Saute 2-3 minutes.

Add the water, chicken broth, dill and pepper. Bring to a boil over medium high heat. Reduce heat to medium low. Cover and simmer 20-30 minutes, stirring occasionally. Vegetables should be tender.

Just before serving, gently mash vegetables with a potato masher to thicken the liquid, if desired. Stir in the ham. Heat 10 minutes more.