Ham and Cabbage Noodle Soup

I had no plan for dinner tonight other than wanting to use up the leftover ham and cooked cabbage from New Year's Day. I went to the kitchen, hoping to make some magic out of leftovers and was wildly successful. While it's still fresh in my mind I'm going to write down how I made it in the hopes I can duplicate it someday.

Now, if you are the sort of cook who needs precise measurements and instructions, this recipe probably isn't for you. But I'll do the best I can to explain how I made it.

Ingredients:

• 1-2 tablespoons butter
• 1/2 large onion, diced
• approx. 1.5 cups diced cooked ham
• 2 small potatoes, diced
• approx. 1 cup cooked cabbage (cooked with bacon, onion and bell pepper)
• 1 quart organic chicken broth
• Creole seasoning, garlic salt, pepper
• 1 tablespoon powdered chicken flavored broth (may use chicken bouillon) 
• 6 ounces dried egg noodles

Method:

 

Melt butter in large pot. Add diced onion and cook a couple of minutes. Add diced ham and potatoes, season with Creole seasoning and a bit of garlic salt. Cook, stirring often until potatoes are beginning to brown a bit. Add cooked cabbage and chicken broth. Simmer about 10 minutes. Add powdered chicken broth and egg noodles. Cook until noodles are tender, about 10 more minutes. Add a couple of pinches of fresh black pepper. Ladle into soup bowls.

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David and I each had two bowls of this. The only problem is that I didn't make enough for tomorrow!