The Shopping List: Ham, Savoy cabbage (the wrinkly cabbage), onions, carrots, celery, chicken broth, garlic, petite diced tomatoes, pearl barley or quinoa, dark red kidney beans, fresh rosemary (optional), fresh grated Parmesan

1 cup ham

3 cups savoy cabbage
1 onion
2 cup carrots
3 stalks celery
1 teaspoon garlic

In a large stock pot, saute chopped vegetables and ham in:
2 tablespoon olive oil

When the vegetables are partially soft add:
8 cups chicken broth
1 (28 oz.) can petite diced tomatoes
1/2 cup pearl barley or quinoa
2 teaspoons oregano

Simmer about 40 minutes until the barley is soft. Add and heat through:
1 (14 oz.) can kidney beans, rinsed

This recipe is an adaptation from Kaylyn’s Kitchen