Ham and Cabbage Soup
photo by gpumpernickel
- Ready In:
- 5 cups chicken broth
- 1 lb cooked ham, cubed
- 6 cups roughly chopped cabbage
- 4 medium baking potatoes, peeled and cut into 1/2 inch cubes (about 4 cups)
- 1 large onion, chopped
- 3 carrots, peeled and chopped
- 1 bay leaf
- 2 teaspoons dried parsley
- 1 (16 ounce) package frozen corn
- 1 cup light cream
- salt & freshly ground black pepper
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 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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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.
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!
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!
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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