Ham and Cabbage Soup
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
8-10
ingredients
- 2 cups diced ham or 2 cups shredded ham
- 2 tablespoons olive oil
- 1 onion, finely diced
- 2 large carrots, diced
- 2 stalks celery, diced
- 3 garlic cloves, minced
- 10 cups ham stock or 10 cups chicken broth
- 2 lbs head cabbage, cored and roughly diced
- 2 bay leaves
- salt, to taste
- pepper, to taste
directions
- In a large saucepan or small stockpot over medium heat, warm the oil.
- Add the onion and cook, stirring occasionally, until starting to be translucent, about 5 minutes.
- Add the carrots, celery, and garlic and cook, stirring occasionally, until the carrots and celery are crisp-tender, about 3 minutes.
- Add the ham, broth, cabbage, and bay leaves and bring to a boil over high heat. Reduce to a simmer, cover, and cook until the cabbage is tender, 15 to 20 minutes. Add salt and pepper to taste. Remove the bay leaves before serving.
- To make ham broth, combine 2 smoked ham hocks, 1 carrot, 1 celery stalk, 1 onion (quartered), 2 bay leaves, 1 teaspoon whole peppercorns, and 4 quarts water in a large stockpot. Bring to a boil over low heat, reduce to a very gentle simmer, cover and cook until the meat falls off the ham hocks, 3 to 4 hours. Strain the broth and add salt and pepper to taste. Makes about 3 quarts.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.