Cabbage Soup with Ham

Cabbage Soup

This is a hearty, cold weather soup that is just right for a lunch or supper with some warm biscuits or crusty bread.


  • 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
  • 68 cups chicken broth
  • 2 tbs cornstarch (maizena) dissolve in 1/4 cup water


  • 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.


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.


Keywords: cabbage soup, vegetable soup, ham

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