I can’t get enough soup! One of my all-time most favorite recipes is this old fashioned ham and cabbage soup with chunky potatoes.
Why am I so obsessed? Could it be the cozy, warm bowl of broth when it’s chilly outside? Or the fact that it’s a one-pot meal, meaning fewer dishes? Or is it the hearty, perfectly cooked veggies that are flavored juicy ham and fresh herbs? I’m not entirely sure, but I’m just going to say soup is cozy and delicious, and it’s all I ever want in life.
The Inspiration Behind Ham & Cabbage Soup
Today’s soup du jour is this amazing ham and cabbage soup, inspired by leftover ham from Christmas and the bag of Yukon golds sitting on my kitchen counter.
I had to make a trip to the store for cabbage, but let me tell you – it’s absolutely necessary for this soup, and worth the trip.
I love love love how it melts into the soup and creates a luscious broth that I wanna drink all day long. It reminds me of boiled dinner, and I LOVE boiled dinner.
I’m also digging the addition of celery salt and all-natural bouillon. It’ll be our little flavor secret, friends.
Oh, did I mention it’s a one-pot dish, meaning there’s only one dish to wash?
Life is so good.
So, let’s get to the ham, cabbage and potato soup recipe shall we?! I mean after all the photos I know you’re getting hungry! If you love soups like I do, check out all of my other soup recipes.
This post contains affiliate links.Print
Old-Fashioned Ham, Cabbage & Potato Soup
Delicious old-fashioned chunky ham and cabbage soup with potatoes that’s comforting and flavorful.
- Prep Time: 15 mins
- Cook Time: 35 mns
- Total Time: 50 mins
- Yield: 8 Servings 1x
- Category: Soup
- Method: Stove-Top
- Cuisine: American
- 1 tablespoon butter or oil
- 1 small yellow onion, diced
- 1 large carrot, peeled and sliced
- 2 cloves garlic, minced
- 3 medium Yukon gold potatoes, diced (peels left on)
- 1 small head green cabbage, chopped
- 1–1 ½ cup(s) diced ham
- 1 tablespoon fresh thyme leaves, chopped
- ¾ teaspoon coarse salt + more for tasting
- ½ teaspoon ground black pepper + more for tasting
- ¼ teaspoon celery salt
- 2 (32-ounce) containers unsalted chicken stock
- 1–2 bay leaves
- 1–2 tablespoons all-natural chicken bouillon
- In a large Dutch oven or stock pot, heat butter or oil to medium-high heat. Add onion and carrot and saute until just starting to soften, about 3-4 minutes. Stir in garlic. Add potatoes, cabbage and ham and stir to combine. Stir in thyme leaves, salt, black pepper and celery salt. Add the chicken stock and bay leaf and bring to a simmer. Place lid on pot and reduce to a very low simmer. Allow to cook 30-35 minutes, until potatoes and cabbage are soft. Stir in bouillon. Taste and adjust seasoning, if necessary.
Cooking Tip: Soup will taste better the next day, or after simmering for several hours.
- Serving Size: 1/8 of recipe
- Calories: 202
- Sugar: 5 g
- Sodium: 945 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 25 mg
Keywords: easy, best, with meat, without tomatoes, comforting, comfort food, fall, winter