CrockPot Low-Carb Ham and Cabbage Soup

Ingredients

• 1 head cabbage, chopped
• 1 onion, finely chopped
• 1 red bell pepper, finely chopped
• 2 large or 3 small carrots, cut in small rounds or chopped
• 2 cup diced lean ham
• 1 tsp. Spike Seasoning
• 1 tsp. granulated garlic
• 1 T dried parsley
• 1 T Vegeta Gourmet Seasoning
• 2 bay leaves
• 2 cup water
• Parmesan cheese, for serving

Directions

1. Cut up the cabbage, onion, red bell pepper, carrots, and ham, then place everything in the slow cooker.
2. Stir in the Spike Seasoning, garlic, parsley, Vegeta Gourmet Seasoning if you’re using it, bay leaves, and black pepper.
3. Add the ham stock, chicken, or vegetable stock, along with the water. If you aren’t using ham stock, you may want to season with a little salt.
4. Cover and cook on high for 4-6 hours, until the cabbage is very soft and the carrots are tender.
5. Ladle the soup into bowls while it’s hot, and add Parmesan cheese on top if you’d like.
6. For the stovetop version, warm about 1 T of olive oil in a heavy soup pot.
7. Add the onions and cook for 3-4 minutes, stirring as they soften.
8. Stir in the carrots and bell peppers, and cook for another 3-4 minutes.
9. Add the cabbage, ham, Spike Seasoning, garlic, parsley, Vegeta if you’re using it, bay leaves, and black pepper.
10. Pour in the ham, chicken, or vegetable stock and the water. If you skipped the ham stock, a little salt may be needed.
11. Cook the soup gently over low heat for about 30 minutes, then take a look and add a bit more water if it seems necessary. Let it keep simmering for 15-30 minutes more, until the cabbage is very soft and the carrots are tender.
12. Serve the soup hot, with Parmesan cheese sprinkled over the top if desired.