Tomato Ham Soup

• 2 Tbsp. salad oil
• 1 medium head green cabbage, coarsely shredded
• 2 medium onions, sliced
• 1 (46 oz.) can tomato juice
• 4 c. water
• 1 Tbsp. sugar
• 1 Tbsp. lemon juice
• 1 tsp. salt
• 1/2 tsp. cracked pepper
• 1 (2 lb.) canned ham

1. Make about 1 1/4 hours before serving.
2. In 8-quart Dutch oven or saucepot over medium-high heat in hot salad oil, cook cabbage and onions until lightly browned, about 10 minutes, stirring often.
3. Add next 6 ingredients; heat to boiling.
4. Reduce heat to low.
5. Cover and simmer 15 minutes.
6. Serve half of soup immediately.
7. Ladle remaining soup into freezer-safe container, leaving at least 1 inch of space at top of container.
8. Freeze to serve later.
9. Recipe makes 15 cups or 8 main dish servings.

salad oil, head green cabbage, onions, tomato juice, water, sugar, lemon juice, salt, cracked pepper, ham

Taken from www.cookbooks.com/Recipe-Details.aspx?id=628627 (may not work)