Ingredients

The following ingredients have 8 Servings
  • 4 medium russet potatoes diced ((about 3 cups))
  • 1 1/2 cups chopped cabbage
  • 1 small diced onion ((about 1 cup))
  • 1 whole diced leek ((about 2 cups))
  • 2 large carrots diced ((about 1 cup))
  • 2 cups diced ham ((I used leftover ham))
  • 2 small dried bay leaves
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 64 oz beef broth
  • 1/4 cup chopped fresh parsley
  • 1/2 cup sour cream

Instruction

  • Dice and chop all of the vegetables (except the parsley) and the ham.
  • Add the diced vegetables and cubed ham to the crock pot.
  • Next add the salt, pepper, bay leaves and nutmeg to the crock pot.
  • Pour the beef broth over all of the ingredients in the crock pot and stir to combine.
  • Cook for 4 -5 hours on high or 7-8 hours on low.
  • An hour before done add the chopped parsley to the slow cooker, Recover and continue to cook.
  • Before serving stir the sour cream into the soup or add a tablespoon of sour cream to each serving
  • Makes 8 servings.