Servings per Recipe
Calories : 70
Fat : 3 g
Sodium : 65 mg
Total Carbohydrates : 10 g
Fiber : 3 g
Protein : 2 g
1 medium onion, chopped
3 stalks celery, chopped
2 tablespoon butter
4 cup water
1 roasted ham bone
2 large carrots, diced
2 large white turnips, peeled, diced
1/2 green cabbage, chopped or shredded
3 tablespoon lemon juice
Wash hands with soap and water.
Gently rub produce under cool running water.
In large pot, sauté onion and celery in butter until onion is clear.
Add water and ham bone and bring to simmer. Cook 5-7 minutes.
Stir in carrots, turnips, cabbage, and lemon juice.
Simmer until vegetables are tender but not mushy, about 15 minutes.
Remove ham bone and set aside until cool enough to handle.
Skim and discard any fat on top of soup.
Serve hot and refrigerate leftovers