Prep 1 hr
Cook 1 hr
After pondering how to use up an extra head of cabbage we had, opted to make this tasty soup! Toast some crusty bread slices to go with it. My husband prefers simple flavors, so this is not "spiced up" with herbs, but I have made variations in the past with bay leaf, parsley, thyme, etc., whatever my mood was at the time! Hope you enjoy it.
- 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
- 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!