This ham and cabbage soup is a straightforward and satisfying dish, full of familiar flavors. It features tender vegetables like cabbage, potatoes, and carrots, plus savory chunks of ham in a light, seasoned broth. It’s a comforting meal that feels both wholesome and nourishing.
You can have this soup on the table in about 40 minutes, and it all comes together in one pot. It’s a great recipe for a busy weeknight and an ideal way to make good use of leftover cooked ham.
Why is Ham and Cabbage Soup a Must-Try?
One-Pot Meal: Everything cooks in a single large pot or Dutch oven, which means preparation is streamlined and cleanup is minimal.
Uses Leftover Ham: This soup is an excellent way to transform leftover cooked ham from a holiday or Sunday dinner into a completely new meal.
Simple & Quick: The method involves basic chopping and simmering, with most of the cooking time being hands-off. The soup is ready in about 40 minutes.
Ingredients for Ham and Cabbage Soup
• Ham: Leftover holiday ham is great for this. You can also buy a cooked ham steak from the grocery store and dice it yourself.
• Cabbage: Standard green cabbage works best as it holds up well during cooking. In a pinch, you can use a pre-shredded coleslaw mix, but add it during the last 10 minutes of simmering.
• Potatoes: Waxy potatoes like Yukon Gold or red potatoes are good choices because they hold their shape well and do not become mushy in the soup.
• Chicken Broth: Using a low-sodium chicken broth allows you to control the final saltiness of the soup, which is helpful since ham is already salty.
Exact quantities are in the recipe card below.
How to Make Ham and Cabbage Soup
Step 1: Build the Flavor Base
In a large pot, start by heating olive oil and cooking the onion, carrots, and celery. This step, known as sweating the vegetables, softens them and creates a flavorful foundation for the soup.
Step 2: Add Ham, Vegetables, and Broth
Next, stir in the diced ham to warm it. Add the chopped cabbage and potatoes to the pot, followed by the chicken broth and all the seasonings, including the bay leaf.
Step 3: Simmer and Finish
Bring the mixture to a boil, then immediately lower the heat to maintain a gentle simmer. Cover the pot and let it cook for about 20-25 minutes, or until the potatoes are tender. Before serving, remove the bay leaf and taste to see if it needs any final adjustments.
What to Serve with Ham and Cabbage Soup
This soup is a complete meal on its own. A side of crusty bread or simple crackers is a good addition for dipping.
Expert Tips for Ham and Cabbage Soup
The amount of broth can be adjusted. For a thicker, more stew-like consistency, start with 5 cups. For a soupier dish, use up to 7 cups.
If you have a leftover ham bone, you can add it to the pot along with the broth for extra flavor. Just remember to remove it before serving.
Taste the soup before adding all the salt. Ham and chicken broth can both be quite salty, so you may need less than the recipe calls for.
When reheating leftovers, ensure the soup reaches an internal temperature of 165°F (74°C) for safe consumption.
How to Store and Freeze Ham and Cabbage Soup
Store leftover soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months, though the texture of the potatoes may become slightly softer upon reheating. Reheat gently on the stovetop or in the microwave until it reaches an internal temperature of 165°F (74°C).
Ham and Cabbage Soup Recipe FAQs
Can I use a different kind of cabbage?
Yes, you can use savoy or Napa cabbage. Savoy cabbage can be substituted directly. Napa cabbage is more delicate, so you should add it during the last 5-10 minutes of cooking to prevent it from getting too soft.
Can I make this soup in a slow cooker?
Yes. Sauté the onion, carrots, and celery on the stovetop as directed, then transfer them to the slow cooker. Add all remaining ingredients, stir, and cook on low for 6-8 hours or on high for 3-4 hours, until vegetables are tender.
How can I make this soup creamier?
For a creamier texture, you can stir in ½ cup of heavy cream or half-and-half at the very end of cooking. Heat through gently, but do not let it boil after adding the dairy.
Ham and Cabbage Soup
Ingredients
- 1 tbsp olive oil 15 ml
- 1 medium yellow onion diced
- 2 medium carrots sliced
- 2 celery stalks sliced
- 2 cups diced cooked ham about 10 oz / 280g
- 4 cups chopped green cabbage about ½ medium head
- 12 oz baby potatoes diced, 340g
- 6 cups chicken broth 1.4 L
- 1 tsp kosher salt or to taste, 6g
- ½ tsp ground black pepper
- ½ tsp dried thyme
- ½ tsp garlic powder
- 1 bay leaf
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook, stirring occasionally, for about 5 minutes until they begin to soften.
- Add the diced ham to the pot and stir for 2 minutes to warm it through.
- Stir in the chopped cabbage, diced potatoes, chicken broth, salt, pepper, dried thyme, garlic powder, and the bay leaf.
- Increase the heat to high and bring the soup to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 20 to 25 minutes. The soup is ready when the potatoes and carrots are tender when pierced with a fork.
- Remove the bay leaf before serving. Taste the soup and add more salt or pepper if needed. Ladle into bowls and serve warm.
Notes
