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–+ servings
a close up photo of ham and cabbage soup

Old Fashioned Ham and Cabbage Soup

Yield: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Author: Michelle Goth
This Old Fashioned Ham and Cabbage Soup (with potatoes) is a great way to use up leftover ham!
4.84 from 85 ratings
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Ingredients
 

  • 2 teaspoon olive oil
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced*
  • 6 cups chicken stock, or ham or vegetable stock
  • 1.5 teaspoons salt
  • 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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