Ham and Cabbage Soup

"An easy to make hearty main dish soup. Add hot rolls or bread - and dinner is ready !"
photo by gpumpernickel photo by gpumpernickel
photo by gpumpernickel
Ready In:




  • Add broth, ham, cabbage, potatoes, onion, carrot, bay leaf and parsley to a soup pot, cover and bring to a boil.
  • Reduce heat and simmer 20 minutes or until potatoes are tender.
  • Add corn and cream, simmer uncovered until corn is tender.
  • Season with salt and pepper and ladle into soup bowls.

Questions & Replies

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  1. Followed exactly like you!! YUMMY I got great compliments all throughout dinner:)
  2. Excellent and easy to make! I added 1/2 tsp of garlic powder.
  3. Soup was delicious, it made a lot,I added extra ham and made 3 cups of more or broth to add. I do get a little carried away with veggies as well. For me I didnt add the cream. Didnt need the extra calories:) Enjoy!
  4. Lovely soup. I added 4 heaping cups of chopped cabbage instead of 6c, 3 med potatoes and a bit more broth. I added a pinch of cayenne, and since it was for New Year's day, a scant cup of presoaked black eyed peas. I used milk and deleted the corn as i thought it was sweet enough with the carrots and cabbage. We've enjoyed it for 2 nights now. I would make it again.
  5. This was surprisingly good! I browned some bacon and then sauteed the chopped ham, onions and carrots in the same pan for a minute before going on with the recipe. (and added the chopped bacon too). I didn't have any corn, and I used milk, but the end result is scrumptious anyway. I'm looking forward to my lunches this week! Thank you for posting!


  1. 4 cups chicken stock, 2 cups ham stock, 4 cups rough chopped cabbage, 3 stalks chopped celery, 3 medium peeled and chopped potatoes, 8 oz chopped ham, omit corn. All else the same as the recipe.
  2. Very good. I followed it pretty much as written except that I didn't have the full amount of potato and I used milk instead of cream. I would say the yield was off... it made 9 cups of soup (and that was with less potato) so 4 servings would be pretty hefty! Also it had lots of "innerds" so I think it could have easily had 2 or more cups of broth. I added the cabbage toward the end with the onion, saving the milk for just at the end. I'm glad I did because I like my cabbage to have substance and I think with adding it earlier it would have disintigrated. I served it with Recipe #35992 which went great with it!
  3. I had a head of cabbage left over from St Patrick's and half of a honey baked ham left from Easter plus the bone so I used those and substituted the corn (which I didn't have on hand) and added a can of stewed tomatoes to all the other ingredients instead. Oh, and I also only used 1 large red potato diced to cut down on carbs. Delicious!


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