Ham & Cabbage Soup
- Ready In:
- 2hrs
- Ingredients:
- 13
- Yields:
-
8 quarts, approx
- Serves:
- 10-12
ingredients
- 4 garlic cloves, minced
- 4 celery ribs, finely diced
- 4 carrots, medium, peeled and finely diced
- 1 onion, large, finely diced
- 1 tablespoon extra virgin olive oil
- 6 potatoes, golden, medium, peeled and finely diced
- 3 lbs boneless ham, cooked, cubed
- 1 head cabbage, medium, shredded and chopped into bite-size pieces
- 2 (14 1/2 ounce) cans beef broth
- 1 (32 ounce) box chicken broth
- 1 (14 1/2 ounce) can chicken broth
- 3 cups water
- salt and pepper
directions
- Heat olive oil in large stock pot, over medium-high heat. Add garlic, celery, carrots and onion. Season with salt and pepper. Cook until onion is translucent, about 6-8 minutes, stirring occasionally.
- Add potatoes to pot, with 1 can chicken broth. Stir. Cover pot and simmer for 10 minutes.
- Add all of the remaining broth, and water, and bring back to a low simmer.
- Add cabbage and ham, cover and cook for approximately 20-30 minutes, stirring occasionally.
- Ladle into servings bowls, and serve with some warmed bread (or toast). (Warning: this is very filling!) Enjoy!
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RECIPE SUBMITTED BY
Love to cook... and my husband loves to eat, so it works out well! We don't mind leftovers, since flavors usually are enhanced over time (we also know some folks don't care for leftovers at all). I also usually make enough for a small army of people, so my neighborhood loves when I take a recipe and experiment with it. They don't mind being my test-tasters... hopefully with their help, I'll get more recipes posted.