Ingredients
1 cup thinly sliced celery1/2 cup chopped onion2 garlic cloves, minced2 tablespoons vegetable oil3 cups shredded cabbage2 cups (1 pound) cubed fully cooked ham1 can (28 ounces) diced tomatoes, undrained1 can (15-1/4 ounces) whole kernel corn, drained1 can (15 ounces) whole potatoes, drained and quartered1 can (10-1/2 ounces) condensed chicken broth, undiluted1 cup water1/2 cup ketchup1/4 cup packed brown sugar
Preparation
In a Dutch oven or large soup kettle, saute celery, onion and garlic in oil for 2 minutes, stirring constantly. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until heated through.
