Old Fashioned Ham and Cabbage Soup is ready in about 45 minutes! This soup recipe is a great way to use up leftover ham, is gluten free and keto friendly.

Staying at home this year has proved to be a challenge in so many ways!  One thing that been a particular challenge for me is groceries! I am having to be more resourceful and use what I have, considering limited inventory in the stores. This is a bit hard for me. I’m “that person” that goes to the grocery store 5 times a week! But I’m getting there. Last week, I found myself the proud owner of two heads of cabbage and quickly learned that my family can only tolerate so much coleslaw. So, I whipped up this Ham and Cabbage Soup (with potatoes)!

an overhead photo of ham and cabbage soup in a blue pot

This Ham and Cabbage Soup actually took care of two problems for me; leftover ham from Easter, and my overabundance of cabbage!

Ham and Cabbage Soup

I was surprised at how easy it was. It’s a hearty, simple soup but the ham gives it a LOT of good flavor! 

Ham and Cabbage Soup

If you’d like to customize this soup with additional vegetables, dice them small and add them alongside your onions. Carrots, celery, peas, mushrooms and green beans would all be welcome additions!

Ham and Cabbage Soup

To make this soup keto friendly, simply omit the potato. Instead of potato, try diced mushrooms!

a close up photo of ham and cabbage soup

If you have a leftover ham bone from your ham, keep it! You can use it to make simple ham stock, and replace the stock in this soup with your homemade stock. I think ham stock is one of the simplest and tastiest stocks you can make at home.

an overhead photo of a pot of ham and cabbage soup

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Ham and Cabbage Soup

a close up photo of ham and cabbage soup

Old Fashioned Ham and Cabbage Soup

This Old Fashioned Ham and Cabbage Soup (with potatoes) is a great way to use up leftover ham!
4.84 from 85 ratings

Ingredients
 

  • 2 teaspoon olive oil
  • 1 large yellow onion, diced
  • 1 clove garlic, minced*
  • 6 cups chicken stock, or ham or vegetable stock
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon dried mustard
  • 2-3 cups cabbage, finely shredded
  • 2 russet potatoes, peeled, cubed
  • 1.5 cups ham, cubed into bite sized pieces

For garnish:

  • 2 teaspoons parsley, dried
  • 1/2 teaspoon caraway seed
  • 1 tablespoon green onion, diced

Instructions
 

  • Add olive oil to large saucepot and heat on medium high heat.
  • Once oil is heated, add onions and sauté for 3-4 minutes, until the onions begin to soften and are fragrant. Add garlic and sauté for 30 seconds. Do not allow to burn.
  • Add broth, black pepper, dried mustard, cabbage, potato and ham to the pot, stir well to combine.
  • Bring it to a boil, cover the pot, and reduce to low heat. Allow to simmer for 30 minutes.
  • Uncover the soup, and stir in parsley, caraway seeds and green onion.
  • Serve hot!

Notes

If you don't have fresh or minced garlic, you can add 1 teaspoon garlic powder in it's place.
After the potatoes are tender, you can choose to lightly mash them by gently working a potato masher through the soup. This will help to thicken the soup naturally. Totally optional!
If you have a leftover ham bone, try making your own homemade ham stock with it, then use it in this soup in place of the chicken broth!
Serving: 1, Calories: 692kcal, Carbohydrates: 36g, Protein: 66g, Fat: 32g, Saturated Fat: 8g, Polyunsaturated Fat: 20g, Cholesterol: 223mg, Sodium: 833mg, Fiber: 7g, Sugar: 10g
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Ham and Cabbage Soup