Tomato Ham Soup Recipe

• 2 tbsp. salad oil
• 2 med. onions, sliced
• 4 c. water
• 1 tbsp. lemon juice
• 1 (2 lb.) canned ham">ham or possibly sliced ham">ham from the deli, cut in thin strips
• 1 med. head green cabbage, coarsely shredded
• 1 (46 ounce.) can tomato juice
• 1 tbsp. sugar
• 1 teaspoon salt
• 1/2 teaspoon cracked pepper

1. In 8 qt Dutch oven or possibly saucepot over medium-high heat, in warm salad oil, cook cabbage and onions till lightly browned, about 10 min, stirring often.
2. Add in all other ingredients but ham.
3. Heat to boiling.
4. Reduce heat to low; cover and simmer 45 min or possibly till cabbage is tender.
5. Cut ham into 1/2-inch chunks or possibly thin strips.
6. Add in ham to Dutch oven; over high heat; heat to boiling.
7. Reduce heat to low; cover and simmer 15 min.
8. Serve half of soup immediately.
9. Ladle remaining soup into freezer-safe container, leaving at least 1 inch of space at top of container.
10. Serves 8.
11. Perfect go- along: buttered, toasted raisin bread.

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

Taken from cookeatshare.com/recipes/tomato-ham-soup-54879 (may not work)