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Ham, Alpiste and Vegetable Soup

10 Minutes Prep + 75 Minutes Cooking

10 Servings (1 cup/250 mL)



Measure 1 cup (250 mL) alpiste into a fine mesh strainer. Briefly sort to remove any foreign   material (i.e. small stones, lentils, wheat, barley, rye). Thoroughly rinse with water and strain well.

In a large saucepan add   canary seed, ham bone, water and bay leaves. Bring to a boil, cover, reduce heat and simmer.

Add onions, carrots and cabbage to soup mixture.

Simmer 1 hour or until vegetables and alpiste are tender.

Remove ham bone from saucepan and remove meat from bone. Return meat to soup. Serve hot.


1 cup (250 mL) alpiste

1 meaty ham bone

10 cups (2 1/2 L) water

2 bay leaves

1 cup (250 mL) celery with leaves, diced

1 medium onion, diced

2 medium carrots, grated

2 cups (500 mL) cabbage, shredded

salt and pepper to taste

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