I like soup for a meal–if it’s a good hearty soup with lots of veggies and maybe some meat in it. All it takes is cold weather and I’m especially interested in soup. Well, we’ve got the cold weather right now and it’s apparently going to last a while, too. I’ve a small “dinner” ham–I’ve sliced part of it to use for sandwiches, and cubed part–some will go in mac ‘n’ cheese (in the rice cooker), and it seemed that part of it would be good for soup–some to eat now and some to freeze for later meals.
Looking in the fridge, I discovered a head of cabbage and some red potatoes, and, of course, ham.
- a medium yellow onion, chopped and lightly browned in a scant tablespoon of bacon fat (or oil).
- Two good serving of ham, in 1/2-inch cubes, browned.
- Garlic, about 6 good-size cloves, coarsely chopped, and cooked with the ham and onion until it starts to smell fragrant.
- several healthy shakes of hot red pepper flakes added and “toasted” with the ham an onions.
- about 1/2 teaspoon of kala jeera (black cumin) added to toast just a bit with the contents of the pan.
- Two bay leaves added to the pan.
- Three cups water to degaze the good brown fond from the bottom of the pan (add more later if needed when all the ingredients are in the pot). Bring to a simmer.
- Three medium red potatoes cut into 1/2- to 3/4-inch cubes and added to the pot.
- Cabbage, 1/2 small head cut into 3/4-inch pieces, or shredded if you prefer, added to the simmering pot. Add more water if needed to just barely cover.
- Put the pot into a 250°F oven, and ignore for about 2 hours (I was working on an index and didn’t want to have to mind the pot on the stovetop).
Since cabbage keeps so well, I almost always have it in the crisper, and potatoes, too. I’ve done similar soups (starting with the onions, potatoes, and cabbage–varying the seasoning, of course) with various sausages–kielbasa being a particular favorite. I’ve used leftover roast, steak, chicken, or chops in similar soups as well. If the meat is already cooked, I’ll use broth (vegetable, chicken, or beef) instead of water.
The kala jeera has a rather flowery flavor (and you want to use it in small amounts as it could be a bit overwhelming, but the hint of the floweriness was a nice contrast to the smokiness of the ham and the earthiness of the cabbage.