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Constance Johnson: "I made a few changes and this came out very flavo…" Read More
11Ingredients
60Minutes
140Calories
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Description
Serve this soup with warm dinner rolls or a half sandwich on the side. To vary the recipe, vary the vegetables in the soup—add broccoli or cauliflower florets, diced potato, or shredded chard. You can also add beans like cannellinis or black-eyed peas.
Ingredients
US|METRIC
12 SERVINGS
- 2 cups ham (diced or shredded)
- 2 Tbsp. olive oil
- 1 onion (finely diced)
- 2 large carrots (diced)
- 2 stalks celery (diced)
- 3 cloves garlic (minced)
- 10 cups chicken broth (OR ham broth*)
- 2 lb. cabbage (head, cored and roughly diced)
- 2 bay leaves
- salt
- pepper
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Directions
- In a large saucepan or small stockpot over medium heat, warm the oil. Add the onion and cook, stirring occasionally, until starting to become translucent, about 5 minutes. Add the carrots, celery, and garlic and cook, stirring occasionally, until the carrots and celery are crisp-tender, about 3 minutes. Add the ham, broth, cabbage, and bay leaves and bring to a boil over high heat. Reduce to a simmer, cover, and cook until the cabbage is tender, 15 to 20 minutes. Add salt and pepper to taste. Remove the bay leaves before serving.
- *To make ham broth, combine 2 smoked ham hocks, 1 carrot, 1 celery stalk, 1 onion (quartered), 2 bay leaves, 1 teaspoon whole peppercorns and 4 quarts water in a large stockpot. Bring to a boil over low heat, reduce to a very gentle simmer, cover and cook until the meat falls off the ham hocks, 3 to 4 hours. Strain the broth and add salt and pepper to taste. Makes about 3 quarts.
NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories140Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol20mg7% |
Sodium640mg27% |
Potassium540mg15% |
Protein12g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate10g3% |
Dietary Fiber3g12% |
Sugars1g |
Vitamin A40% |
Vitamin C70% |
Calcium8% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(16)
Constance Johnson 3 months ago
I made a few changes and this came out very flavorful. I added extra garlic, a couple of teaspoons of oregano and several shakes of cayenne pepper. I also added some diced potatoes and some extra ham. I only used about 3 cups of shredded cabbage and 8 cups of broth instead of 10. It was good enough to eat the leftovers.
Ed 3 months ago
We used the ham bone from our Christmas ham to make the ham broth. I added 2 tablespoons of apple cider vinegar because this helps pull the minerals from the bone when making bone broth. I simmered the broth a few extra hours at the lowest temperature to maximize the benefits and flavor.
Half the broth is in my freezer now. We loved the soup recipe and plan to make another large batch of soup in another week or so. The cabbage worked great, being chopped very coarsely. I did not need to use any salt or pepper when using peppercorns in making the broth and the salt came out of the long simmering of the ham bone and ham scraps used in making the broth.
Jerry 2 years ago
Very good and easy to use recipe. No need for salt used diced ham plenty enough. Next time I will change it up a little.
mamadee 3 years ago
So hot and delicious. Sticks to your ribs delicous. I added garlic/ onion powder and a couple splashes of worcesterchire sauce.
Darivia Chancelor 3 years ago
I will definitely be making this again however I do agree it definitely needed more seasoning which I had no problems with adding and a little hot sauce to give it a little kick and a little Worcestershire as well.
I plan on serving it either with cornbread or either dinner rolls just because I like bread
Mintz 3 years ago
It’s simple and delicious. I added a little hot sauce to it. Will be making this again!!
Alyssa Andrea Knox 4 years ago
Turned out better than I thought!! Definitely want to make this again!!
Joe Shelton 4 years ago
excellent recipe I use smoked ham leftover from previous days dinner. I also used Ham based bouillon to make the broth which gives an excellent flavor. Highly recommend this recipe.
Tuyls 4 years ago
Very good. Made it with stock made from a ham bone. Meat came from same ham. Makes all the difference! Added a little hot sauce at table. Yum.