Ham and Cabbage Soup
Add ham, cabbage, carrots, onion, celery, broth, garlic, bay leaves, salt and pepper to a slow cooker. cook on high for 1 hour or low for 2 hours.
Uncover, stir, and check the liquid. Add more broth to cover the ingredients. Cook for an additional 2 to 3 hours on high.
After the soup finishes cooking, check the cabbage and vegetables to ensure they are cooked to the desired doneness.
Remove the bay leaves and enjoy hot. Store any leftovers in the refrigerator for up to 3 days.
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