This delicious ham and cabbage soup is easy to make, ready in 30 minutes, and a hearty meal the whole family will love.
One of my favorite shortcuts for this recipe is to either use leftover ham or ham steaks.
If you’ve followed me and this blog for any length of time you know I love my cabbage recipes. I think it’s a reflection on how I was raised.
My mom had a way of making everything taste amazing and her cabbage recipes were some of my favorite!
Ham and cabbage is a great food combination and this ham, cabbage, and potatoes one-pot recipe (shown above) is a reader favorite.
I wanted to do another take on that recipe lightening it up just a bit and came up with this easy recipe for Ham, Cabbage, and Potato Soup that’s ready to eat in under 30 minutes, can be made the day ahead (it will taste even better), and can also be frozen.
For this recipe you’ll only need a few ingredients and very little kitchen time, perhaps 10 minutes total depending on how fast of a “chopper” you are.
How to Make Ham and Cabbage Soup
This particular ham and cabbage soup is a very basic recipe that is easily adjusted and adaptable. You can add potatoes, celery, or carrots easily changing up the taste and heartiness.
I have made this with and without the potatoes, celery, and carrots. It’s delicious no matter the combination you choose and is a great way to use up some veggies you may have on hand.
As I’m writing this it’s early fall and I think this is a great opportunity to buy the cabbage at a local farm market.
I have a farm about 15 minutes from my house that is my go-to for fresh, organic veggies, and they also have HUGE heads of cabbage which lend themselves to 2 or 3 meals. Win-win!
1 tablespoon butter
1 large onion chopped
2 cloves garlic, chopped
8 cups (2 boxes) or Organic Chicken Broth
1/2 of a head of green cabbage, chopped
2 white potatoes peeled and diced
4 – 4 ounce ham steaks (fully cooked) cut into bite-size pieces
Melt the butter in a large soup pot over medium-high heat.
Add the onions and garlic and cook until tender stirring occasionally.
Add the broth, cabbage, potato, and ham to the pot and heat to a boil.
Reduce heat to low.
Cover and cook until the potatoes are tender, 30 minutes or less.
When I was growing up my mom served this meal with fresh-baked bread that my dad made. My mouth waters just thinking about it but my husband is gluten-free and my sons avoid extra carbs (DRAT) so I serve it as is and it’s still mighty delicious!
More Homemade Soups That are Perfect for Family Dinners:
- Mom’s Beef Vegetable Soup
- Slow Cooker Steak Soup with Noodles <—– This is one of my family’s absolute favorites!
- Homemade Chicken Noodle Soup – Comfort in a Bowl
- Slow Cooker Sausage and Bean Soup
- Sweet Potato and Apple Soup
- Creamy Stove Top White Chicken Chili <—- Seriously Delicious!
Preparation and Storage Tips:
- Plan ahead! The onions can be copped and the garlic minced ahead of time and stored in a container (together) in the refrigerator for up to 3 days.
- Cube the ham and store in the refrigerator as well until you’re ready to make your soup.
- Leftovers? You can freeze your soup easily.
- How to Freeze Soup: Follow these simple steps: 1. Cool – If you have a lot leftover it is best to separate the soup into serving sizes. This allows the cooling process to occur quicker. You could also fill your sink with ice cubes (put the stopper in first) and then place the entire pot on top of the ice. 2. Once cool, package it up! Mark your bags now before filling with the date and contents. I use Ziploc freezer bags and Baggy Rack Holders to fill each bag easily. Once filled, gently release any excess air and seal. 3. FREEZE! Lay the bags flat to freeze initially. Once frozen, you can stand the bags up to save space.
- How to Reheat Soup: Thaw – thaw overnight in the refrigerator. Place thawed soup in a pot and reheat over low heat stirring occasionally.
Ham and Cabbage Soup
- 1 tablespoon butter
- 1 onion chopped
- 2 cloves garlic chopped
- 8 cups Organic Chicken Broth
- ½ head of green cabbage chopped
- 2 white potatoes peeled and diced
- 4 4 ounce ham steaks fully cooked cut into bite-size pieces
- Melt the butter in a large soup pot over medium-high heat.
- Add the onions and garlic and cook until tender stirring occasionally.
- Add the broth, cabbage, potato, and ham to the pot and heat to a boil.
- Reduce heat to low.
- Cover and cook until the potatoes are tender, 30 minutes or less.