This hearty homemade soup is a real comfort food, plus it is so easy to make with ham, a head of cabbage and a good stock.
After a ham dinner, I usually freeze the bone to use latter. Just remember to leave some ham on the bone for a meatier soup. What could be better than turning leftovers into a hearty meal.
This is a great recipe to make after a busy day. The whole meal comes together fairly quickly, about an hour start to finish. Remember when adding the raw cabbage it shrinks and softens as it cooks. I add about eight cups to the pot or one small – medium head of cabbage.
This nutritious soup is one of my husband’s favorite comfort foods. Once the bowl of soup is served just drizzle a little yellow mustard on top of each serving. It adds a whole new level of flavor and pairs perfectly with the cabbage. Serve with your favorite crusty bread.
Cabbage is packed with nutrients: “Just half a cup of cooked cabbage is loaded with vitamin C, plus folate, potassium, magnesium, fiber, vitamins A and K.” Read more about the health benefits here on WebMd.
Enjoy our ham and cabbage soup recipe it is incredibly delicious, hearty and so simple to make.
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Ham and Cabbage Soup
Equipment
- large kettle or dutch over
Ingredients
- 1 ham bone with some meat left on it
- 6-8 cups water
- 1 small-medium head of cabbage
- 1 medium onion, chopped
- 1/2 green bell pepper, chopped
- 2 cloves garlic, chopped
- 1 medium carrot, sliced into half moons
- 1/2 teaspoons pepper
- 1 teaspoons chicken bouillon
- 1 teaspoon dried parley
Instructions
- Clean as much ham off the bone as you can and put aside.
- Place the ham bone in a large stock pot or dutch oven add just enough water to cover the ham bone. (6-8 cups) On medium-high heat, bring to a boil, then turn the heat down and simmer for 30 minutes
- In the meantime chop up your veggies and add them to the pot. (cabbage, onions, carrots, celery and garlic)
- Bring back to a simmer and cook until all of the vegetables have soften (approximately 20-30 minutes longer). Make sure you have enough liquid to cover all of the veggies and if not, add more water.
- Once the veggies have softened, add the bite size pieces of ham and cook for about 5 minutes more.
- Taste, season with salt and black pepper. NOTE: Ham tends to be salty, so taste the broth before adding any more salt.
- Serve with your favorite crusty bread, and if desired, add little yellow mustard to each bowl of soup.
