I can't get enough of this soup! One of my all-time most favorite recipes is this old-fashioned ham and cabbage soup with potatoes.
Could it be the cozy, warm bowl of broth when it's chilly outside? Or the fact that it's a one-pot meal, meaning fewer dishes? Or is it the hearty, perfectly cooked veggies that are flavored juicy ham and fresh herbs?
I'm not entirely sure, but I'm just going to say soup is cozy and delicious, and it's all I ever want in life.
About This Recipe
- The soup du jour is this amazing ham and cabbage soup, inspired by leftover ham and the bag of Yukon golds sitting on my kitchen counter.
- I had to make a trip to the store for cabbage, but let me tell you - it's absolutely necessary for this soup, and worth the trip.
- I love how it melts into the soup and creates a luscious broth that I wanna drink all day long.
- It reminds me of boiled dinner, and I LOVE boiled dinner.
Ingredients
- Aromatics. We need onion and garlic for this soup to give it that heavenly deep rich soup flavor.
- Also throw in a few carrots for flavor, color and even more texture.
- Ham. I tend to have leftover ham from the holidays that I pop into a Ziploc and save in the freezer.
- This is a good place to use it!
- But if you don't have any saved, grab a small ham from the grocery store and dice it up.
- Cabbage. A big head of green cabbage chopped into big chunks will work perfectly here.
- It seriously makes this soup.
- Potatoes. Use whatever you have on hand, but I like Yukons and I leave the skins on.
- Reds will work too!
- Broth enhancers. Start with a good stock and add some good bouillon (I like Better Than Bouillon).
- Also add celery salt, thyme, bay leaves and just the right amount of salt and black pepper.
- You'll be sippin' on this broth, trust me.
Equipment
- A pot. Use a Dutch oven or your favorite soup pot.
- A knife and cutting board. This is to chop up your onion, garlic, cabbage, ham and potatoes.
- Measuring cups and spoons if you're into that sorta thing. 😉
- A wooden spoon for cooking.
- A regular spoon so you can taste your broth as the soup cooks. Always a necessity!
- A soup ladle and bowls for serving.
Step-By-Step Instructions
- The first step is to saute the onion and carrot in a little bit of oil.
- Once they're a little soft, stir in the garlic just until fragrant (we don't want it to burn!).
- Next, add the diced potatoes.
- I leave the skins on for texture and the added fiber. Plus, it's one less prep step!
- Add the chopped cabbage (it looks like a ton, but it'll cook down) and the diced ham.
- You can use leftover ham from a holiday or party or grab a small ham or pre-diced ham at the grocery store.
- If you have the ham bones, you can simmer them in the soup to make the broth even more flavorful.
- Now, add the fresh thyme, salt, black pepper and celery salt.
- Then, add the stock and bring it to a boil (this is when you'd add the ham bones, if you have them).
- Add a few bay leaves and the bouillon and let it simmer.
- The longer it's at a slow simmer, the better it will taste!
- When you're ready to eat, remove and discard the bay leaves, taste and adjust seasoning if you need to, and enjoy!
Storage Instructions
- Refrigerator. This soup can be store in airtight containers up to 7 days in the refrigerator.
- Reheat in microwave-safe containers or in a saucepan on the stove until heated through.
- Freezer. This soup can be stored in airtight containers in the freezer for 6-12 months.
- Thaw in the refrigerator overnight and reheat in microwave-safe containers or in a saucepan on the stove until heated through.
Chef's Tips
- Soup always tastes better the next day.
- Actually, the next next day.
- My point is, as it simmers and then sits, the flavors meld and become deeper and richer.
- If you can, whip up a batch the day before (or the day before the day before), then reheat to serve.
If you love soup and want more of my soup recipes, check out my
Simple Soups eCookbook
Other soup recipes I know you’ll love:
- Instant Pot Split Pea & Ham Soup
- Italian Sausage & Tortellini Soup
- Old-Fashioned Chicken Noodle Soup
- Zuppa Toscana
- Loaded Cheesy Potato Soup
- Instant Pot Beef & Barley Soup
Old-Fashioned Ham and Cabbage with Potatoes
Delicious old-fashioned chunky ham and cabbage soup with potatoes that's comforting and flavorful.
- Prep Time: 15 mins
- Cook Time: 35 min
- Total Time: 50 mins
- Yield: Serves 8
- Category: Soup
- Method: Stove-Top
- Cuisine: American
Ingredients
Units
Scale
- 1 tablespoon butter or oil
- 1 small yellow onion, diced
- 1 large carrot, peeled and sliced
- 2 cloves garlic, minced
- 3 medium Yukon gold potatoes, diced (peels left on)
- 1 small head green cabbage, chopped
- 1-1 ½ cup(s) diced ham
- 1 tablespoon fresh thyme leaves, chopped
- ¾ teaspoon coarse salt + more for tasting
- ½ teaspoon ground black pepper + more for tasting
- ¼ teaspoon celery salt
- 2 32-ounce containers unsalted chicken stock
- 1-2 bay leaves
- 1-2 tablespoons all-natural chicken bouillon
Instructions
- In a large Dutch oven or stock pot, heat butter or oil to medium-high heat. Add onion and carrot and saute until just starting to soften, about 3-4 minutes. Stir in garlic.
- Add potatoes, cabbage and ham and stir to combine. Stir in thyme leaves, salt, black pepper and celery salt.
- Add the chicken stock and bay leaf and bring to a simmer. Place lid on pot and reduce to a very low simmer. Allow to cook 30-35 minutes, until potatoes and cabbage are soft. Stir in bouillon.
- Taste and adjust seasoning, if necessary.
Notes
Cooking Tip: Soup will taste better the next day, or after simmering for several hours.
Nutrition
- Serving Size: ⅛ of recipe
- Calories: 202
- Sugar: 5 g
- Sodium: 645 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 25 mg
Dawn Miller says
This is so so so good! I actually made this on a hot summer day because the 17 year old said he was craving ham and cabbage soup. (Who does that?) It turned out amazing and so very rich and satisfying. I did add more ham than was called for, but just a personal thing. There is a lot of soup! I hope it freezes well because that's where the leftovers went!
Julie Andrews says
That's so amazing, Dawn! This message made my entire week. 🙂 This is one my favorite soups and my family also goes nuts over it. And there's nothing wrong with more ham!! Hope you make it again soon.
Julie says
This looks and sounds so hearty and comforting. I could go for a big bowl right now.
Julie Andrews says
Me too!!
Bev says
What if the soup is too salty?
Julie Andrews says
Hi Bev! It's a little tough once the soup is finished, but you could try adding some additional unsalted broth to bring down the salt level of the broth overall. You can also try adding some additional cooked diced potatoes that are not salted. Here are a few other tips for rescuing a dish that you feel is too salty: https://www.thekitchn.com/soup-too-salty-5-tips-for-fixing-it-making-sure-it-doesnt-happen-again-178694. I hope that helps!
frank morganti says
The picture of this recipe looked gorgeous compared to all the others. I made it like a hunter stew with large cuts of vegetables but followed the recipe. It was fantastic. It didnt stop my craving for ham and cabbage soup or stew because I still keep eating it! thanks for the recipe.
Julie Andrews says
That sounds fantastic, Frank! This is also one of my very favorite soups/stews and you can really never get enough!
Susie Creamcheese says
Absolutely delicious soup! I didn't expect it to turn out so well- next time I will definitely make a double batch b/c it was even better the next day!
Julie Andrews says
Thank you, Susie! So glad to hear you enjoyed! Happy holidays!
Rakhinationwide says
Great Post!! Absolutely amazing.
veenaazmanov says
Perfect Bowl of light meal for Dinner. Yummy veggies and I love the addition of Ham too.
Julie Andrews says
The ham adds another delicious element, for sure!
Tawnie Kroll says
So comforting and delicious, we love this recipe! Thank you!
Julie Andrews says
Thanks, Tawnie! And you're welcome. 🙂
Tara says
Such a warming and comforting soup! I can see why you can't get enough of it. The flavors sound amazing!
Julie Andrews says
It really is so amazing! I hope you get to make a pot sometime soon. 🙂
Irina says
We are soup lovers and really appreciated this new version of cabbage soup. I have never added ham, but this addition is a brilliant idea! I will be making this soup again. Thanks!!!
Julie Andrews says
I hope you get a chance to try it, Irina!
Heidi says
Hi! Could kale work in this for some greens?
Julie Andrews says
Yes, you can absolutely add greens!
Wendy says
Delicious! This was my first time making a boiled dinner is what I always called it I didn't either the thyme or bay leaves it was delicious!!
Julie Andrews says
It makes me so happy to hear your loved my ham and cabbage soup! It's one of our all-time favorite recipes! Enjoy the leftovers. 🙂
Nancy Provancher says
I added a couple of cans of diced tomatoes to it this time. What a difference!! Sooooo good.
Julie Andrews says
YUM! Enjoy!!
Christine says
Delicious! I increased the carrots to three, added celery and a can of navy beans. Yum!
Julie Andrews says
Yummy!! That sounds delish, Christine!
Shannon says
Can you use russet potatoes? Or insist I go to the store to get Yukon gold?
Julie Andrews says
You absolutely can! I just use Yukon or red because I keep the peels on. For russets, I would suggest peeling. Enjoy!
Shannon says
I got Yukon gold potatoes and added some green beans! Cooking on the stove top now. My dad makes it his own way and keeps it on for a couple hours to make everything very soft! Can't wait to try it
Julie Andrews says
YUM! Love the addition of green beans. Enjoy, Shannon!
Anne H says
It was minus 11 below with a wind chill factor of 29 below in Massachusetts yesterday, so it was the perfect day to make this soup. I did as written and it was delicious. Thank you.
Julie Andrews says
You're so welcome, Anne! Stay warm! 🙂
Elizabeth Townsend says
I also made this a little like a stew… Added extra potatoes, and carrots and onions. I love using the celery salt. We had it every single night all week long…My oldest son kept stopping by for dinner to eat the same thing, he loved it so much. It was absolutely delicious. I adjusted the seasoning up and added a little extra chicken stock to allow for the extra vegetables… but still was a little conservative with the chicken stock, so as to have more of a stew rather than a soup. And I cut the cabbage in big chunks rather than chopping in little pieces. But basically, I used exactly the same ingredients that your recipe called for, including the fresh thyme. It was the most flavorful ham and cabbage dinner I have ever fixed… and it’s hard to beat my mama! I also used my Le Creuset Dutch oven, which is wonderful for one dish meals… Each night I let it cool and then put it in the refrigerator in the Dutch oven pan… and the next night I just took it out of the refrigerator and put it on the stove and put the heat on low. I love a one dish dinner that will last all week. The next time I make it I’m going to fix hot, homemade fresh cornbread to go with it. Thank you for sharing this recipe with us!
Julie Andrews says
Hi Elizabeth! Thanks so much for sharing! I am very happy to hear your entire family loved it so much. It makes me happy to hear it's your favorite ham and cabbage dinner! That's a huge compliment, in my book. 🙂 I hope you make it again and again! Enjoy!
Cindy Ciorra says
This recipe is absolutely delicious! I had leftover ham in the freezer wondering what to do with it. I followed the recipe except for adding a couple extra carrots and since I didn't have fresh herbs, I used the dry/jarred that I had in the pantry. It's a keeper, thank you!
Julie Andrews says
You're welcome, Cindy! So happy you loved it!
Sherri says
I made this soup and it was a hit. I needed to lower the potassium, so I boiled the potatoes and carrots separately and drained them before adding them. Otherwise I followed the directions. It was even better the next day, what little was left!
Julie Andrews says
Glad you all loved it, Sherri! We don't usually have much for leftovers, either. 😉
Becky says
Thanks for the recipe. I made two changes, one was adding celery, since I had some that needed using up. I doubt that changed it much. But we found the broth a bit bland, even with the added boullion, so I added a little apple cider vinegar, which gave it just the zing it needed. I added a little at a time until I had the taste I liked. My family loved it. I think rice vinegar would have worked well to, and maybe white wine vinegar, but I have used that kind of vinegar rarely, so I am less sure about that.
Julie Andrews says
Sounds like a yummy addition, Becky! The flavor of the broth depends on a lot of things, including the type of broth/stock used, the type and amount of bouillon used, how long it's cooked/held, how much and type of salt used, etc. Nonetheless, a splash of an acidic ingredient like vinegar is a great idea to add a nice punch at the end!
Nina says
My first batch is simmering right now. I used leftover mashed potatoes and ham from Easter dinner yesterday, added the rest of the ingredients fresh. Can't wait!
Julie Andrews says
Yum! Enjoy, Nina!!
Patricia says
Great soup! I froze a bunch of containers to leave in the freezer at work my boss 'stole' one because he loves soup and asked for more! I had to to keep my job -lol! I used ham that was smoked on my Traeger that added a new level of smokiness. I used up the mixed baby potatoes I had. For sure will do this one again! Thanks
Julie Andrews says
That's fantastic, Patricia! Your smoked ham sounds AMAZING. So glad both you and your boss loved it!! 🙂