Serves: 4
Total Calories: 691
1. In a large heavy kettle or skillet over high heat, sauté ham in oil 5 minutes or until lightly browned. Remove with a slotted spoon and set aside.
2. Add onion to hot oil and sauté 5 minutes. Add cabbage and carrot sauté 5 minutes. Pour in broth, tomato juice, splenda, lemon juice, pepper, salt, savory, and cloves. Bring to a boil reduce heat to medium-low, cover, and simmer 30 to 45 minutes or until vegetables are tender, stirring occasionally. Remove cloves. Add ham and cook until heated through.
3. Sprinkle parsley over each serving.
This Ham and Cabbage Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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