Cabbage Soup with Ham
This is a hearty, cold weather soup that is just right for a lunch or supper with some warm biscuits or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Soup
Ingredients
Scale
- 3 medium potatoes, cut into small pieces
- 4 medium carrots, trimmed, roughly chopped
- 3 ribs celery, trimmed, roughly chopped
- 1 large onion, roughly chopped
- 2/3 Savoy cabbage, outer leaves removed, 4 – 5 cups, roughly chopped
- 10oz (300gr) baked or pink ham, cut into small pieces
- 1 tbs olive oil
- 2 bay leaves
- 1 tsp Herbes de Provence
- 6 – 8 cups chicken broth
- 2 tbs cornstarch (maizena) dissolve in 1/4 cup water
Instructions
- Heat olive oil in a medium soup pot.
- Add onion and sauté until it starts to get tender, about 5 minutes.
- Add celery and sauté 5 minutes longer.
- Add ham and sauté briefly.
- Add carrots, potatoes, cabbage, herbs and broth.
- Cover and simmer until vegetables are tender, 30 – 40 minutes.
- To finish:
- Remove bay leaves.
- Increase heat.
- When simmering hard, add cornstarch, stirring until it clears.
- Serve.
Notes
I used Savoy or green cabbage. You could use the ‘white’ cabbage, also.
You can slice or chop the vegetables, whichever is your preference. This is soup – it’s flexible… use more or less of anything.
The bit of cornstarch is to give a better ‘mouth feel’ to the broth.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 341
- Sugar: 10.9 g
- Sodium: 2439.8 mg
- Fat: 7.9 g
- Saturated Fat: 1.7 g
- Trans Fat: 0 g
- Carbohydrates: 47.5 g
- Fiber: 10.2 g
- Protein: 22.2 g
- Cholesterol: 39.4 mg
Keywords: cabbage soup, vegetable soup, ham
Find it online: https://thymeforcookingblog.com/2022/11/cabbage-soup-with-ham/
