by Kathy Hamman Miller
This isn’t your average soup recipe. By roasting the root veggies first, you get an added extra cozy flavor with every spoonful.
Ingredients:
2 tablespoons oil
1 cup celery sliced thin
1/2 of a sweet onion chopped
2 cloves minced garlic
2 cans 14.5 ounce diced tomatoes
1 can 15.25 ounce undrained corn
1 can 15 ounce undrained sliced potatoes
1 can 14.5 chicken broth
1/2 cup water
1/4 cup catsup
1/4 cup brown sugar
2 cups cubed ham
3 cups thinly sliced chopped cabbage
Directions:
in a large stock pot sauté celery, onion, and garlic in oil for 2 to 4 minutes over medium heat. Add remaining ingredients and bring to a boil. Cover and simmer for an hour. Also can be put together in a crockpot on low for 6 to 8 hours. Serve with crackers or warm bread. Enjoy!
