Cabbage Soup With Ham & Fresh Herbs

• 1 cup chopped onion
• 8 cups low-fat vegetable broth
• 5 cups shredded green cabbage
• 2 large potatoes, diced
• 8 tablespoons diced lean ham
• 1 teaspoon crushed dill seed
• 2 tablespoons cider vinegar
• 3 fresh parsley sprigs
• 3 fresh sage sprigs
• 1 bay leaf
• salt & freshly ground black pepper
• chopped fresh parsley, for garnish

1. Tie together the sprigs of sage, parsley and bay with cooking twine to make an herb bundle; set aside for later use.
2. Coat a large non-stick pot with cooking spray.
3. Add the onions, cover and cook over medium heat, stirring occasionally, for 5 to 6 minutes, or until the onions start to turn color.
4. Uncover and cook for an additional 3 to 4 minutes, until golden.
5. If necessary, add 1 to 2 tablspoons water to prevent sticking.
6. Add the vegetable broth, cabbage, potatoes, ham or bacon, dill seed and herb bundle.
7. Cover and bring to almost a boil.
8. Reduce the heat to low and simmer for 15 to 20 minutes, or until the potatoes are tender.
9. If a slightly thicker soup is desired, mash some of the potatoes against the side of the pot with the back of a large wooden spoon.
10. Remove the herb bundle and stir in the vinegar.
11. Season to taste with salt and freshly ground black pepper.
12. Serve each bowl garnished with freshly chopped parsley.

onion, lowfat, green cabbage, potatoes, lean ham, dill, cider vinegar, parsley sprigs, sage, bay leaf, salt, fresh parsley

Taken from www.food.com/recipe/cabbage-soup-with-ham-fresh-herbs-6812 (may not work)