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Modified: Sep 26, 2022 | Categories: Main Course

Old-Fashioned Ham and Cabbage Soup with Potatoes

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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.

Three white bowls of ham, cabbage and potato soup on a white marble backdrop.
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About This Recipe

Today's 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

  1. Aromatics. We need onion and garlic for this soup to give it that heavenly deep rich soup flavor.
    1. Also throw in a few carrots for flavor, color and even more texture.
  2. Ham. I tend to have leftover ham from the holidays that I pop into a Ziploc and save in the freezer.
    1. This is a good place to use it!
    2. But if you don't have any saved, grab a small ham from the grocery store and dice it up.
  3. Cabbage. A big head of green cabbage chopped into big chunks will work perfectly here.
    1. It seriously makes this soup.
  4. Potatoes. Use whatever you have on hand, but I like Yukons and I leave the skins on.
    1. Reds will work too!
  5. Broth enhancers. Start with a good stock and add some good bouillon (I like Better Than Bouillon).
    1. Also add celery salt, thyme, bay leaves and just the right amount of salt and black pepper.
    2. 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

  1. 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!).
  2. Next, add the diced potatoes.
    • I leave the skins on for texture and the added fiber. Plus, it's one less prep step!
  3. 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.
  4. 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).
  5. 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!
  6. 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.
Three white bowls of ham, cabbage and potato soup on a white marble backdrop.

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.
PIN THIS RECIPE FOR LATER!

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
Print

Old-Fashioned Ham and Cabbage with Potatoes

Print Recipe

★★★★★

5 from 13 reviews

Delicious old-fashioned chunky ham and cabbage soup with potatoes that's comforting and flavorful.

  • Author: Julie Andrews
  • Prep Time: 15 mins
  • Cook Time: 35 min
  • Total Time: 50 mins
  • Yield: Serves 8
  • Category: Soup
  • Method: Stove-Top
  • Cuisine: American

Ingredients

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

  1. 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.
  2. Add potatoes, cabbage and ham and stir to combine. Stir in thyme leaves, salt, black pepper and celery salt.
  3. 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.
  4. 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

Keywords: easy, best, with meat, without tomatoes, comforting, comfort food, fall, winter

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Reader Interactions

Comments

  1. Dawn Miller says

    July 29, 2020 at 5:14 pm

    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!

    Reply
    • Julie Andrews says

      July 31, 2020 at 10:45 am

      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.

      Reply
      • Julie says

        May 15, 2021 at 1:02 pm

        This looks and sounds so hearty and comforting. I could go for a big bowl right now.

        ★★★★★

      • Julie Andrews says

        May 17, 2021 at 10:23 am

        Me too!!

      • Bev says

        April 26, 2022 at 7:20 pm

        What if the soup is too salty?

        ★★★★★

      • Julie Andrews says

        April 27, 2022 at 11:32 am

        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!

  2. frank morganti says

    November 30, 2020 at 7:55 pm

    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.

    Reply
    • Julie Andrews says

      December 01, 2020 at 3:19 pm

      That sounds fantastic, Frank! This is also one of my very favorite soups/stews and you can really never get enough!

      Reply
  3. Susie Creamcheese says

    December 17, 2020 at 10:00 pm

    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!

    ★★★★★

    Reply
    • Julie Andrews says

      December 18, 2020 at 3:47 pm

      Thank you, Susie! So glad to hear you enjoyed! Happy holidays!

      Reply
  4. Rakhinationwide says

    April 23, 2021 at 1:01 am

    Great Post!! Absolutely amazing.

    Reply
  5. veenaazmanov says

    May 15, 2021 at 2:11 pm

    Perfect Bowl of light meal for Dinner. Yummy veggies and I love the addition of Ham too.

    ★★★★★

    Reply
    • Julie Andrews says

      May 17, 2021 at 10:22 am

      The ham adds another delicious element, for sure!

      Reply
  6. Tawnie Kroll says

    May 15, 2021 at 3:51 pm

    So comforting and delicious, we love this recipe! Thank you!

    ★★★★★

    Reply
    • Julie Andrews says

      May 17, 2021 at 10:22 am

      Thanks, Tawnie! And you're welcome. 🙂

      Reply
  7. Tara says

    May 15, 2021 at 3:57 pm

    Such a warming and comforting soup! I can see why you can't get enough of it. The flavors sound amazing!

    ★★★★★

    Reply
    • Julie Andrews says

      May 17, 2021 at 10:22 am

      It really is so amazing! I hope you get to make a pot sometime soon. 🙂

      Reply
  8. Irina says

    May 15, 2021 at 4:00 pm

    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!!!

    ★★★★★

    Reply
    • Julie Andrews says

      May 17, 2021 at 10:21 am

      I hope you get a chance to try it, Irina!

      Reply
  9. Heidi says

    January 27, 2022 at 3:18 pm

    Hi! Could kale work in this for some greens?

    Reply
    • Julie Andrews says

      January 28, 2022 at 10:50 am

      Yes, you can absolutely add greens!

      Reply
  10. Wendy says

    April 28, 2022 at 7:27 am

    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!!

    ★★★★★

    Reply
    • Julie Andrews says

      April 28, 2022 at 2:08 pm

      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. 🙂

      Reply
  11. Nancy Provancher says

    October 19, 2022 at 1:03 pm

    I added a couple of cans of diced tomatoes to it this time. What a difference!! Sooooo good.

    ★★★★★

    Reply
    • Julie Andrews says

      October 19, 2022 at 1:14 pm

      YUM! Enjoy!!

      Reply
  12. Christine says

    January 02, 2023 at 6:31 pm

    Delicious! I increased the carrots to three, added celery and a can of navy beans. Yum!

    ★★★★★

    Reply
    • Julie Andrews says

      January 03, 2023 at 7:49 pm

      Yummy!! That sounds delish, Christine!

      Reply
  13. Shannon says

    February 01, 2023 at 11:07 am

    Can you use russet potatoes? Or insist I go to the store to get Yukon gold?

    Reply
    • Julie Andrews says

      February 02, 2023 at 7:21 pm

      You absolutely can! I just use Yukon or red because I keep the peels on. For russets, I would suggest peeling. Enjoy!

      Reply
      • Shannon says

        February 06, 2023 at 4:43 pm

        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

        February 06, 2023 at 8:01 pm

        YUM! Love the addition of green beans. Enjoy, Shannon!

  14. Anne H says

    February 05, 2023 at 12:23 pm

    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.

    ★★★★★

    Reply
    • Julie Andrews says

      February 05, 2023 at 2:15 pm

      You're so welcome, Anne! Stay warm! 🙂

      Reply
  15. Elizabeth Townsend says

    March 03, 2023 at 3:39 pm

    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!

    ★★★★★

    Reply
    • Julie Andrews says

      March 05, 2023 at 7:59 pm

      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!

      Reply
  16. Cindy Ciorra says

    March 28, 2023 at 2:57 pm

    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!

    ★★★★★

    Reply
    • Julie Andrews says

      March 29, 2023 at 9:55 am

      You're welcome, Cindy! So happy you loved it!

      Reply

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hi, i’m julie!

chef, registered dietitian & mom
passionate about simple, healthy cooking

*formerly the gourmet RD*

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