WE RECIEVED TWO HAMS FRON THE CLINTON FOOD MART FOR THE SOUP KITCHEN ENJOY DAN:

 ANGIE"S HAM, POTATOE-CORN AND CABBAGE SOUP by CHEF DAN:


Serves 30-40



INGREDIENTS:



20 cups ham, cubes

3 tablespoons butter

12 onions, chopped

8 garlic cloves, minced

40 cups beef broth

3 heads cabbage, shredded,

17 new potatoes, peeled and diced

15 cups of corn

2 tablespoons caraway seeds

2 tablespoons dried parsley

1 tablespoon each black pepper and salt



DIRECTIONS:



1. Heat the butter in a stock pot over medium-high heat.

2. Add onions and garlic and cook for 3-4 minutes or until tender; stirring occasionally.

3. Stir in broth, ham, cabbage, potatoes, corn, salt and pepper.

4. Heat to a boil.

5. Reduce heat and simmer for45 minutes to 1 hour or until potatoes are tender.

6. Stir in caraway seeds and parsley.

ENJOY DAN: hallelujah