Ham and Cabbage Soup
A hearty, one-pot soup with tender cabbage, potatoes, carrots, and savory ham, all simmered in a simple, flavorful broth.
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
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.