SOUPS ON AT HE SOUP KITCHEN ENJOY DAN:

ENJOY DAN: hallelujah


HAM AND CABBAGE SOUP WITH BARLEY by CHEF DAN

Serves 40 at the soup kitchen

INGREDIENTS:

6 ONIONS, CHOPPED

14 STALKS CELERY, CHOPPED

25 CARROTS, CHOPPED

12 CLOVES GARLIC, MINCED

3 HEADS CABBAGE, SHREDDED

4 GREEN PEPPERS, DICED

4 CUPS BARLEY, TOASTED IN DRY FRY PAN

15 CUPS DICED HAM

2 GALLONS CHICKEN BROTH

1/4 CUP DRIED OREGANO

1/4 CUP CUMIN

1/4 CUP DRIED PARSLEY

DIRECTIONS:

1. PLACE THE CHICKEN BROTH, ONIONS, CELERY, CARROTS, GARLIC, CABBAGE, GREEN PEPPERS, BARLEY, HAM, OREGANO, CUMIN,AND PARSLEY IN A LARGE SOUP POT OVER HIGH- HEAT.

2. BRING TO A BOIL, REDUCE HEAT TO LOW AND SIMMER FOR ABOUT 2 HOURS.

3. PUT A DOLLOP OF SOUR CREAM ON TOP EACH BOWL OF SOUP.

ENJOY DAN: hallelujah