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- 6 (14.5 ounce) cans chicken broth
- 4 stalks celery, chopped
- 6 carrots, chopped
- 1 onion, chopped
- 1 medium head cabbage, shredded
- 0.5 cup barley
- 2 cups diced ham
- 1 tablespoon dried parsley
- In a large pot set over high heat, combine chicken broth, celery, carrots, onion, garlic, cabbage, barley, ham, and parsley. Bring to a boil, then reduce heat to low and simmer uncovered for 1 1/2 hours.
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