Cabbage Soup with Ham

1-2 ham bones with some ham still on them
1 medium head of cabbage, chopped
2-3 large potatoes, diced small
1 large onion, thin sliced
1/4 to 1/2 cup of pearl barley
4-6 cloves fresly chopped garlic 2-3 tablespoons of brown sugar
freshly ground black pepper
1/4 cup (more or less) apple cider vinager

Place the ham bones in an 8 quart soup pot, then add enough water to fill pot to 7 quarts. Bring water to boil then reduce to simmer, let simmer for at least 2 hours, I usually let mine cook for 4-6 so I get a good ham stock. When done, remove ham and bones from broth and, if you like, cool broth enough to easily skim any fat from the top. Separate the ham from the bones, shred ham and return ham to stock. Add cabbage, potatoes, onion, barley and garlic. Cook another 2 hours or until vegetables are fork soft. Season with brown sugar, black pepper and apple cider vinager, adjusting amounts to taste. Simmer another 15 minutes to let seasoning blend in. Great when served with fresh baked bread.

If your looking to add more fiber and nutrition to your diet, you can also add freshly ground flax seed to your soup. To keep it's health properties intact, add the flax seed to your soup just before serving.

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