This simple ham and cabbage soup is hearty, healthy and incredible in taste! With just 20 minutes of cooking, this simple soup recipe is ready in about 30 minutes, perfect for busy nights.
Cabbage soup may not sound like the most exciting meal, but believe me, this version is delicious with ham, carrots and onions! Like many of our cabbage recipes, this soup is nutritious, low-calorie and tastes great!
Since the cabbage shrinks and becomes soft when cooked, you can add a lot to the pan. In this ham and cabbage soup, we ask for eight cups of chopped cabbage that you may stir more. Very good! For another soup of ham, try our simple pea soup.
Key Ingredients
- Ham: I used a boneless ham steak for this soup. If you have bone ham, please use it! Simply cut it out of the bone and add the bone to the soup (it should add some flavor). Delete it before eating.
- cabbage: Use regular cabbage as this soup. I like its softening. If you have leftover cabbage, consider using it in one of our other cabbage recipes!
- vegetable: In addition to cabbage, we also sautéed onion, carrots, garlic and rosemary before adding the soup. They created a delicious foundation. Fresh or dry rosemary will work. I gave the amount of both in the recipe below.
- tomato: I added a small jar of tomatoes to the soup, but the fresh tomatoes worked well. Please refer to the tips below the recipe to replace fresh tomatoes.
- broth: Any light soup or stock in this cabbage soup recipe will do. My first choice is chicken soup, chicken soup, ham soup and vegetable soup.
How to make ham and cabbage soup
Have you ever eaten ham? It was delicious. With the ambiguous soup, the flavor of the ham and the seasonal soup makes it rich, hearty and rich in flavor.
To make the soup, you can cook onions, carrots and ham in a large pot and add the rest of the ingredients. It blends together quickly and only needs to be cooked on low heat for 20 minutes to dig.
I like soups that come with crusty bread or homemade bread side. Homemade garlic bread is great too!
Relaxed ham and cabbage soup
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This ham and cabbage soup recipe is hearty, healthy, easy to make and great to taste. Taste the ham before adding it to the soup. Depending on the salt, you may not need to add salt to the soup. Taste and adjust the seasonings for the soup several times during the cooking process.
4 to 6 servings (8 cups soup)
You will need
3 tablespoons olive oil
1 medium onion, chopped, About 2 cups
4 medium carrots, chopped, About 2 cups
8 oz boneless ham steak, cube, About 1½ cups
1 tablespoon chopped garlic, 3 lilacs
1 tablespoon chopped fresh rosemary Or 1 teaspoon dried rosemary
1/2 teaspoon fresh black pepper
Crushed red pepper slices
8 cups chopped white cabbage, About 1½ lbs
1 (15 oz) tomatoes that can be cut into juice
6 cups (1.4L) low-sodium chicken soup, ham soup or vegetable soup
2 bay leaves
Salt, taste
3 lemon slices or more taste
direction
1Heat 2 tablespoons of olive oil or Dutch oven over medium heat.
2Add onion, carrots and cube ham. Cook, stirring occasionally, until the vegetables are tender and the onions are translucent, 8 to 10 minutes.
3Add garlic, rosemary, black pepper and red pepper flakes. Cook and stir for one minute.
4Stir the cabbage and pour it into canned tomatoes and their juices and soup ingredients. Add Bayeous.
5Increase the heat to medium-high and bring the soup to a boil. Taste and adjust the salt. The ham adds some salt to the soup, so you probably don’t need much extra seasoning.
6Partially cover the pan with a lid and reduce the heat to keep the pan low. Cook on slow heat for 20 minutes, or until the cabbage and other vegetables are tender.
7Remove the pan from the heat and remove the bay leaves.
8Stir the lemon slices and the remaining olive oil. Taste and season, add more salt and pepper. Serve.
Adam and Joanne’s Tips
- storage: Place the remaining soup in an airtight container in the refrigerator and store it in the refrigerator for up to 3 days or a month.
- Why slices of lemon? While we didn’t actually eat lemon slices, adding them to the soup will brighten the flavor. You can also squeeze in fresh lemon juice or use vinegar, such as apple cider vinegar or wine vinegar.
- Using fresh tomatoes: Replace about 1 pound (5 to 6 tomatoes) instead of 1 (15 ounces) of diced tomatoes.
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
About 1 cup
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Calories
157
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Total fat
7.8 grams
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Saturated fat
1.5 g
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cholesterol
12mg
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sodium
436.4mg
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carbohydrate
13.7g
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Dietary fiber
4.2 grams
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Total sugar
5.1g
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protein
11.1g
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
