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- Dish type
- Vegetable soup
- Cabbage soup
Here's a cabbage soup of that will not necessarily make you thin if you add, like I do, cream and ham - but how delicious! A full dinner, perfect for winter nights, and it is ready in a half hour!
1 person made this
- 1 cabbage, cut into 4cm chunks
- 4 or 5 small potatoes, cut into chunks
- 4 or 5 carrots, coarsely chopped
- 3 or 4 turnips, peeled and coarsely chopped
- 4 slices ham, chopped
- 1 bunch parsley
- salt and ground black pepper
- 2 tablespoons creme fraiche (optional)
MethodPrep:5min ›Cook:20min ›Ready in:25min
- Place the cabbage, potatoes, carrots and turnips into a pressure cooker. Add the ham and parsley, and season generously with salt and pepper. Pour 500ml water into the cooker, close it and cook until the vegetables are tender, a good 20 minutes.
- Open the pressure cooker and pour about 3/4 of the vegetables into a bowl. Blend the remaining vegetables in a food processor or blender, or mix with an immersion blender until smooth and creamy. Ensure that the parsley is with the blended vegetables. Add water little by little, if needed, to obtain the consistency you would like for the soup base.
- Stir in the creme fraiche, then combine the blended vegetables with the reserved vegetables. Serve very hot.
If you do not have a pressure cooker, you can cook the vegetables in a heavy casserole for about 45 minutes.
You can replace the ham with bacon if you like.
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Ham and Cabbage Soup
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Ham and Cabbage Soup is a family favorite that has been passed down through the generations. Turn a leftover meaty hambone into a dish that will have you going back for another bowl.
This post has been updated with new pictures and such.
Whenever I see or smell ham and cabbage soup, I think about a brief moment in time (late 80’s perhaps?) when my parents dove head first into the “Cabbage Soup Diet” phenomenon.
They had successfully kicked the smoking habit and were now determined to lose a few pounds and declare themselves in optimum health and cabbage soup was going to get them there. For the span of what seemed like a forever, there was a bottomless pot of cabbage soup bubbling away on the stove.
The smell permeated everything in the house, including my parents, and I decided then and there that I despised cooked cabbage of any sort. In hindsight, I’m sure that the fad diet didn’t sustain itself for very long in our house since my own father cannot eat the same meal twice in one week much less 3 or 4 times a day, but nevertheless, cooked cabbage did not cross my lips until I was nearly 30.
The catalyst that brought down my loathing of cooked cabbage was my husband’s ham and cabbage soup, a relic of his family that he brought into our marriage along with chicken tortilla casserole and Godfather meatloaf (the meal that stole my heart).
The first time he made this soup I eyed it with suspicion, but it smelled delicious, so I steeled myself…and ate 2 bowls in one sitting.
Fast forward a few years, and I now search for a reason to cook a ham so that we can make a vat of this ham and cabbage soup to sustain us for a good week. Maybe I’ll start my own “diet”, although I will keep the leftovers in the fridge.
How to Make Ham and Cabbage Soup
This soup is SO easy to make and takes about 15 minutes to prep. Then you let the Instant Pot work its magic.
- Cut up the onion, carrot, celery, cabbage, ham, and potatoes, and put them in the Instant Pot.
- Mix the chicken broth with the bay leaf, balsamic vinegar, parsley, thyme, salt and pepper and pour the liquid over the cabbage and ham mixture. Give everything a good stir.
- Close the lid of the Instant Pot and turn the knob to seal.
- Set the Instant Pot to cook on “meat/stew” for 15 minutes.
- Once the timer goes off, do a natural release for 15 minutes.
- Remove the lid and fish out the bay leaf.
- Serve immediately since it tastes best when served warm.
How to Make Creamy Cabbage Soup
Grab a big pot and get started by adding the chicken broth, celery, cabbage, onions and carrots to the pot and bringing the mixture to a boil. Reduce the heat to simmer for 20 minutes or until the vegetables are cooked and tender.
In another bowl, stir together cream and milk. Set aside.
In a medium saucepan, melt the butter over medium heat. Add flour, salt and pepper. Stir to form a smooth paste. Gradually add the cream and milk mixture and make sure to continue to stir constantly. Cook until it reaches your desired thickness.
Gradually add the cream mixture to the vegetable mixture, stirring to combine. Add in the ham and dried thyme and heat through.
You garnish with some fresh parsley if you wish. I like it because it adds a nice pop of color.
Ham, Potato and Cabbage Soup
Mouthwatering, traditional flavors come together in this delicious soup recipe. Ham, Potato and Cabbage Soup is great for a frigid day when you are looking for something to warm the body and the soul. A satisfying soup that is reminiscent of mom's kitchen, you'll eat bowl after bowl. Budget friendly and delicious, Ham, Potato and Cabbage Soup is easy on the stomach and on the wallet. Make it for dinner tonight and enjoy!
Don't miss out on even more great soup recipes. Download our free collection of the 38 Best Soup Recipes and Hearty Stews today!
- 1 tablespoon vegetable oil
- 2 large onions, chopped (about 2 cups)
- 1 clove garlic, minced
- 6 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic)
- 1 / 4 teaspoon ground black pepper
- 3 cups shredded green cabbage
- 1 large potato, diced (about 2 cups)
- 1 / 2 of an 8 ounce cooked ham steak, cut into 2-inch-long strips (about 1 cup)
- 2 tablespoons chopped fresh parsley
- 1 teaspoon caraway seed (optional)
Heat the oil in a 6-quart saucepot over medium-high heat. Add the onions and garlic and cook for 3 minutes or until tender, stirring occasionally.
Stir the broth, black pepper, cabbage, potato and ham in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the potato is tender.
Stir in the parsley and caraway seed, if desired.
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I have made this soup three times in the last 4 weeks. Delicious and EASY. I add carrots and celery to it too. I have a big pot in my fridge which I made on Sunday. Love it!!
We had so much leftover ham from Christmas that everyone was tired of eating it. I found this recipe and decided to try it. It was wonderful! It was really cold, so this soup was perfect to combat the winter night. It was easy, too. I just dumped it all in my crock pot, as someone suggested in the comments, and walked away. It turned out perfect. This will be a keeper for us!
This soups sounds awesome. I would imagine that you could make it a slow cooker too. I like potato soup and have never added cabbage to it. Recent studies have shown that cabbage has good antioxidant properties so I think I would like to try eat some more of it!
I only had kielbasa (no ham) so I used that. Still ended up with a yummy soup.
What would you think about using the shredded brocolli slaw mix instead of cabbage?
If you use the broccoli slaw, you would need to add last. about 15 minutes before soup is to be done.
incredible soup very fast luv it
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Delicious Ham & Potato Soup Recipe (AllRecipes)
This delicious recipe for ham and potato soup looks pretty easy, calls for basic ingredients and can be adapted lots of different ways.
According the recipe’s notes, it makes 8 servings at 195 calories each, which isn’t terrible.
This video shows how to make AllRecipe’s Ham and Potato Soup:
Question: What would you do to this recipe to make it lighter, healthier and lower in SmartPoints?
Suggestions from our Readers:
- Substitute lighter milk (skim, fat-free, 1%) or nondairy milk (almond, coconut, soy)
- Substitute olive oil or light butter for butter
- Decrease or eliminate butter
- Substitute Canadian bacon, turkey ham or low-sodium ham
- Use less ham or eliminate it
- Thicken the soup with a slurry (flour or cornstarch dissolved in the milk) instead of a roux (melted butter and flour)
- Partially puree the soup to thicken it instead of with the white sauce (melted butter, flour, milk)
- Thicken the soup with pureed cauliflower or onions or other vegetables
- Pureed vegetables instead of the butter and flour roux (cauliflower, onions carrots potatoes)
- Bulk it up with more vegetables (onion, celery, carrots, cauliflower, sweet potatoes, etc)
- Spice it up with garlic, red pepper flakes and/or green chiles
- Use wheat flour alternative (brown rice flour, soy flour, almond flour)
- Thicken with Greek yogurt
Here are Some Lighter Healthier Cooking Tips That Can Help:
AllRecipe’s Ham & Potato Soup Ingredients:
- 3-1/2 cups peeled and diced potatoes
- 1/3 cup diced celery
- 1/3 cup finely chopped onion
- 3/4 cup diced cooked ham
- 3-1/4 cups water
- 2 tablespoons chicken bouillon granules
- 1/2 teaspoon salt, or to taste
- 1 teaspoon ground white or black pepper, or to taste
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups milk
A Comfort Soup
Mom would always have a house full growing up with friends and family coming over often.
She always made enough to feed an army and this soup was perfect to feed a large crowd!.
I have fond memories of mom with my school friends.
After school, my friends and I would walk home and they always wanted to stay for dinner.
Mom always had some kind of fabulous soup cooking like this huge pot of ham and cabbage with potatoes soup for those cold blustery days.
Living in Upstate Utica, New York, we had very long cold winters and mom made many kinds of the best soup recipes we all loved and continue to make them in her memory.
HOW DO YOU MAKE HAM AND CABBAGE SOUP?
This soup starts with green pepper, onion, celery and carrots which are sautéed in a little butter in a large pot. I really think the butter adds richness to the soup and is worth the calories. That being said, if you&rsquore looking to make this soup as low-calorie as possible, you can skip the butter and simply simmer everything in the broth. Alternatively, you can sauté the veggies using nonstick cooking spray.
Once the veggies are soft, add flour into pot, stirring to coat the vegetables.
Then, add chicken broth and cook on medium-high until boiling.
Now, add cabbage, ham, salt and pepper. Stir until boiling and then reduce heat and simmer for about 30 minutes.
After 30 minutes is up, the soup is ready to serve in bowls and now it&rsquos my favorite part &ndash time to eat!
I recommend using white pepper for your soup. I just feel that it makes for a prettier soup. Feel free to use black pepper, if that&rsquos what you have on hand.
- Cut all of the vegetables into similar sizes, so that they cook at the same rate. I prefer to have my veggies in large chunks for a heartier soup.
- I typically make this soup with chicken broth, but you can also make it with vegetable broth or beef broth.
- This soup keeps in the refrigerator for up to 4 days which makes it perfect for meal prep.
Boiled Ham and Cabbage Recipe &ndash Printable Recipes at the bottom of this post for: Stove Top Ham and Cabbage, Crock Pot/Slow Cooker Ham and Cabbage, and Electric Pressure Cooker (Instant Pot) Ham and Cabbage
Ham &ndash bone-in is best, NOT flavored (you can also use leftover ham)
Potatoes-as many or as few as you would like but 3 pounds is a good starting point (tips regarding the type of potato to use can be found in the Notes section)
Cube the ham into 1 to 1 1/2 inch cubes and place on the bottom of a large pot. I have a large stockpot that I use specifically for this recipe. I really load it up but I make sure I leave enough room so that it doesn&rsquot boil over.
Next, cube the cabbage, 1-1/2 to 2-inch cubes, and layer on top of the ham.
Peel and cube potatoes and layer on top of the cabbage.
Cover the ham, cabbage, and potatoes with water about 1 inch above the top of potatoes.
Cook on high heat and bring to a boil.
Reduce heat and simmer until potatoes are soft and cabbage is cooked-approximately 60 minutes. Check the potatoes every 15 to 20 minutes so that they are not overcooked. You want them to hold their shape and not get mushy.