If you’re looking for a warm and comforting meal, Ham and Cabbage Soup is just the thing! It’s hearty, rich, and perfect for those chilly nights when you want something delicious to warm you up.

This soup replaces costly takeout with a one pot fix using leftovers, reduces prep time, and yields a warm, affordable meal the family can enjoy.

I’ve always had a tough time figuring out what to do with leftover holiday ham. Sometimes I just end up tossing it in the fridge, hoping it doesn’t get lost in the back. This soup not only uses up that leftover ham but also turns it into something special.

What I love about this recipe is how simple it is. With just about ten minutes of prep and a little over an hour to cook, you’ve got a filling meal that won’t break the bank. Plus, the combo of smoky ham and tender cabbage makes for a savory broth that’s hard to resist.

If you love soups, this one’s a must-try! If you also enjoy baking and want something sweet afterward, you’ll want to check out my Chicken Orzo Salad.

Why You Will Love This Recipe

Rich Flavor : The savory and smoky notes from the ham, combined with the earthiness of cabbage, creates a warm and hearty broth that’s so comforting.
Easy Prep : With just 10 minutes of prep time, this soup comes together quickly, making it a hassle-free meal for busy days.
Budget-Friendly : Using leftover ham not only helps reduce waste but also makes this a filling dish that won’t break the bank.
Great Storage : Leftovers keep well in an airtight container, and you can even freeze portions for a cozy meal later on.

Easy Ham and Cabbage Soup

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Author: Charlene
Prep Time: 10 minutes
Cool Time: 0
Cook Time: 70 minutes
Total Time: 80 minutes
Yield: 8 servings 1x
Category: soup
Method: Stove Top
Cuisine: American
Diet: Low Carb

Description

A hearty soup made with ham, cabbage, and various vegetables, perfect for a low-carb meal.

Ingredients

Scale

8 cups homemade ham stock (or vegetable broth or water)
1/2 head cabbage, roughly 4 cups cabbage
2 carrots, chopped
2 celery stalks, chopped
1/2 cup yellow onion, chopped
2 large potatoes, chopped
2 cups ham, chopped
Salt and black pepper to taste

Cook Mode

Instructions

Start with the Broth: Pour in some water to a pot and toss in the ham bone. Bring this to a gentle boil and let it simmer until it is fragrant and flavorful. Be careful not to let it boil too hard to avoid a messy spill.
Add the Veggies: Stir in chopped onions, carrots, potatoes, and garlic, letting them cook until they get a little tender. You should start to see them soften and smell all the delicious aromatics. Make sure the veggies are not overcooked for the best texture.
Mix in the Cabbage: Throw in your bite-sized pieces of cabbage and let them wilt down. In just a few minutes, they will lighten in color and become tender. Make sure not to let the cabbage sit too long; you want it tender but still a bit crunchy.
Add Seasonings: Sprinkle in some herbs like thyme, bay leaves, and pepper. Stir everything so the flavors mingle nicely. Taste before adding salt since the ham can be salty enough on its own.
Simmer Away: Let the soup simmer on low for about an hour. The broth will deepen in color and richness as it cooks. A slow simmer really develops the flavors.
Finish and Serve: After cooking, pull out the ham bone and shred any remaining meat back into the pot. Ladle it up into bowls and feel free to add a sprinkle of fresh herbs on top.

Notes

Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for another day.
Expert Tips: If the soup ends up too salty, add a splash of water and extra vegetables to balance the flavors. For tender vegetables, you may let them cook for a bit longer or add more stock. Fresh herbs or extra spices can enhance the flavor profile if the broth seems bland. For better texture, cut the cabbage into smaller pieces. Adding leftover ham scraps boosts the soup’s taste and reduces waste.
Reheating Instructions: Reheat on the stove over medium heat until warm, about 10-15 minutes. Stir occasionally to ensure even heating.
Serving Suggestions: Serve with crusty bread or baguette, pair with a fresh green salad, or add a dollop of sour cream for creaminess.

Nutrition

Serving Size: 1 serving
Calories: 112
Sugar: 0g
Sodium: Not specified
Fat: 0g
Saturated Fat: Not specified
Unsaturated Fat: Not specified
Trans Fat: 0g
Carbohydrates: 6.1g
Fiber: Not specified
Protein: Not specified
Cholesterol: Not specified

Find it online: https://bakeitwell.com/ham-and-cabbage-soup

Recipe Tips

If the soup ends up too salty, try adding a splash of water and extra vegetables to balance the flavors.
When you want the vegetables to be tender, consider letting them cook for a bit longer or adding a splash more stock.
If your broth seems bland, fresh herbs or extra spices can really amp up the flavor profile.
For a more satisfying texture, cutting the cabbage into smaller pieces helps it cook evenly and become tender.
If you have leftover ham scraps, adding them directly to the pot not only cuts waste but also boosts the taste of the soup.

Serving Suggestions

Serve ham and cabbage soup with crusty bread or a baguette. Pair it with a fresh green salad for added freshness.

This soup can also be used in various recipes. Consider incorporating it into a casserole or using it as a base for other soups.

Add a dollop of sour cream to enhance the dish. This finishing touch adds creaminess and depth to the soup.

Recipe variations

You can use turkey or roast beef in place of ham for a different flavor profile.
Add 4 cloves of minced garlic for an extra layer of flavor throughout the soup.
Either yellow potatoes or sweet potatoes can be used to bring a subtle sweetness to the dish.
If you’re making a larger batch, simply double the amounts, using 16 cups of stock and 4 cups of chopped ham.

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How to Store?

To keep your ham and cabbage soup fresh, follow these storage tips:

Room Temperature: Store the soup in an airtight container at room temperature for up to 2 hours after cooking.

Refrigeration: Place the soup in an airtight container and refrigerate for up to 3 days for best quality.

Freezing: Freeze the soup in a freezer bag or container for up to 3 months. Thaw in the refrigerator overnight before reheating.

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