This simple ham and cabbage soup is hearty, wholesome, and tastes unbelievable! With solely 20 minutes of simmering, this simple soup recipe is prepared in about half-hour, making it excellent for busy nights.
Cabbage soup might not sound like essentially the most thrilling meal, however belief me, this model with ham, carrots, and onions is scrumptious! It is usually nutritious, low-calorie, and tastes implausible!
Since cabbage shrinks and softens when cooked, you may add rather a lot to the pot. On this ham and cabbage soup, we name for eight cups of chopped cabbage, and you may most likely stir in fairly a bit extra.
Key Elements
- Ham: I take advantage of a boneless ham steak for this soup. In case you have bone-in ham, use it! Simply minimize it away from the bone, then add the bone to the soup because it simmers (it ought to add a bit extra taste). Take away it earlier than serving.
- Cabbage: Use common white cabbage for this soup. I like the way it softens because it simmers. In case you have leftover cabbage, think about using it in considered one of our different cabbage recipes!
- Veggies: Along with the cabbage, we saute onion, carrots, garlic, and rosemary earlier than including broth to this soup. They create a flavorful base. Recent or dried rosemary will work. I’ve given quantities for each within the recipe under.
- Tomatoes: I add a small can of tomatoes to the soup, however recent tomatoes work high quality. See the tip under the recipe for substituting recent tomatoes.
- Broth: Any mild broth or inventory works on this cabbage soup recipe. My go-to’s are hen inventory, hen broth, ham inventory, and vegetable broth.
The way to Make Ham and Cabbage Soup
Have you ever ever had ham in soup? It’s scrumptious. Because the soup simmers, the ham flavors and seasons the broth, making it wealthy, hearty, and ultra-flavorful.
To make this soup, you’ll cook dinner the onion, carrots, and ham in an enormous pot after which add the remainder of the components. It comes collectively shortly and solely must simmer for about 20 minutes earlier than you may dig in.
I really like this soup with a facet of crusty bread or homemade focaccia. Home made garlic bread could be fairly wonderful, too!
Straightforward Ham and Cabbage Soup
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This ham and cabbage soup recipe is hearty, wholesome, simple to make, and tastes implausible. Earlier than including the ham to the soup, style it to see how salty it’s. Chances are you’ll not want so as to add salt to the soup, relying on the salt degree. Style and alter the seasoning of the soup just a few instances throughout cooking.
4 to six servings (8 cups of soup)
You Will Want
3 tablespoons olive oil
1 medium onion, chopped, about 2 cups
4 medium carrots, chopped, about 2 cups
8 ounces boneless ham steak, cubed, about 1 ½ cups
1 tablespoon minced garlic, 3 cloves
1 tablespoon chopped recent rosemary or 1 teaspoon dried rosemary
1/2 teaspoon recent floor black pepper
Pinch crushed crimson pepper flakes
8 cups chopped white cabbage, about 1 ½ kilos
1 (15oz) can diced tomatoes with juices
6 cups (1.4L) low-sodium chicken stock, ham inventory, or vegetable broth
2 bay leaves
Salt, to style
3 lemon slices or extra to style
Instructions
1Warmth 2 tablespoons of the olive oil in a stockpot or Dutch oven over medium warmth.
2Add the onions, carrots, and cubed ham. Prepare dinner, stirring sometimes, till the greens have softened and the onions are translucent, 8 to 10 minutes.
3Add the garlic, rosemary, black pepper, and crimson pepper flakes. Prepare dinner, stirring, for one minute.
4Stir within the cabbage, after which pour within the canned tomatoes and their juices, in addition to the inventory. Add the bay leaves.
5Increase the warmth to medium-high and produce the soup to a boil. Style and alter the salt. The ham provides some salt to the soup, so chances are you’ll not want a lot further seasoning.
6Partially cowl the pot with a lid, after which cut back the warmth to keep up a low simmer. Simmer for 20 minutes or till the cabbage and different greens are tender.
7Take away the pot from the warmth and take away the bay leaves.
8Stir within the lemon slices and the remaining tablespoon of olive oil. Style and season with extra salt and pepper. Serve.
Adam and Joanne’s Suggestions
- Storing: Place the leftover soup in an hermetic container within the fridge and retailer it for as much as 3 days or a month within the freezer.
- Why lemon slices? Whereas we don’t really eat lemon slices, including them to the soup brightens up the flavors a bit. You can too squeeze in recent lemon juice or use vinegar, comparable to apple cider vinegar or wine vinegar.
- Use recent tomatoes: Substitute about 1 pound (5 to six tomatoes) for 1 (15oz) can of diced tomatoes.
- The vitamin information supplied under are estimates.
Vitamin Per Serving
Serving Dimension
About 1 cup
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Energy
157
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Complete Fats
7.8g
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Saturated Fats
1.5g
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Ldl cholesterol
12mg
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Sodium
436.4mg
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Carbohydrate
13.7g
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Dietary Fiber
4.2g
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Complete Sugars
5.1g
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Protein
11.1g
