ham and cabbage soup

If you're making a big bone-in ham for the holidays this year, don’t throw away the leftover ham bone once all the meat’s been cut off. It’s a key ingredient in this soup that adds instant flavor with minimal effort!

Leftover Ham Bone Soup with Potatoes and Cabbage

cooking spray

onion

garlic (minced)

celery

carrots

chicken broth

ham bone

leftover ham

cabbage

Instant Pot:

Assuming your electric pressure cooker has a saute option, press the saute button and spray with oil, add the onions, celery, and garlic and saute, 4 to 5 minutes.

Add the chicken broth, carrots, 1 1/2 cups water, potatoes, ham bone and ham and cook high pressure 20 minutes.

Let the steam release naturally. Add the cabbage and cook 5 minutes high pressure. Natural or quick release.

To cook on the stove top:

Follow the same directions as above in a large pot or Dutch oven, cook covered low 1 hour adding the cabbage during the last 10 to 15 minutes. Cook until the cabbage and vegetables are tender.

This easy cabbage soup recipe is hearty, healthy, easy to make, and tastes fantastic. Before adding to the soup, taste your ham to see how salty it is. Depending on the salt level, you may not need to add any additional salt to the soup. Taste and adjust the seasoning of the soup a few times during cooking.

Ham and Cabbage Soup

olive oil

onion (1 medium)

carrot (4 medium)

garlic (3 cloves)

rosemary rosemary

black pepper

red pepper flakes

cabbage (1 1/2 pounds)

tomatoes

bay leaves

Salt,

lemon

I drive an awful lot with my job, and on the way home I usually think about what I’m going to cook for my wife and myself for dinner. I stopped in front of the grocery store in our little small town tonight and bought everything in this recipe, just as written. I had to call my wife on her way home to ask her to pick up a lemon, I forgot that. She came home, we had dinner, and I moved this recipe to the front of my recipe binder with a huge star on it. It’s a little more than amazing, this is Michelin Star worthy. Thank you very much! Very impressive.

Think this is the best coleslaw I've ever had.  Thank you!

this is wonderful soup! I was a little surprised by the addition of rosemary since I have never thought that cabbage and rosemary would work well together. I was wrong, it was perfect.  Did not use the lemon as the soup was delicious on it's own. thanks for a great recipe.

I really meant to follow this recipe religiously but the pantry was bare of tomatoes! I did find a jar of marinara sauce which I used...sorry. Then, I had to adjust the herbs...just reduced the amounts a bit. The end result was awesome!  Will definitely make this again using the canned tomatoes.  Thank you so much!

This was a tasty recipe. Followed to a tee except added 1 tbsp minced parsley before serving. I will keep as one of my favorites!

The whole family LOVED this soup!! It made 3 full meals and the kids took it for lunch, too!

As a Nutritionist, I appreciate this recipe with all healthy ingredients. It is really a healthy and delicious food with full of nutrients. Thank you so much for sharing this recipe, I will try at home.

I made this yesterday.  I left out the lemons at the end because this was so delicious while it was cooking that I didn't think it needed anything else.  The smell alone will make you hungry.  Had a piece of old-fashioned corn bread to go with it and OMG, what a meal!

This healthy ham and cabbage soup is a mix of carrots, celery, bell pepper, onion, cabbage and ham, all simmered together in a savory broth. A quick and easy comforting meal that’s full of flavor!

butter

green pepper (chopped)

onion (chopped)

celery (chopped)

carrots (chopped)

flour

cabbage (shredded)

ham (cooked)

salt

white pepper (or you can use black pepper)

Add butter to large soup pot.  Add green pepper, onion, celery and carrots and saute until softened, about 10 minutes.

Add flour into pot, stirring to coat the vegetables.

Add chicken broth and cook on medium high until boiling.

Add cabbage, ham, salt and pepper.  Stir until boiling and then simmer for 30 minutes.

Serve in bowls.

https://embed.mediavine.com/videos/jfjqcwh3sf4lgzzqodv5

This Creamy Ham and Cabbage Soup recipe makes a thick and hearty keto meal that is perfect for cooler fall weather. It&#039;s loaded with vegetables and is one of my favorite ways to use up leftover ham.

Creamy Ham and Cabbage Soup Recipe

carrot (sliced)

cabbage (about 1/2 dead)

broth (chicken

salt and pepper

oz frozen cauliflower (cooked)

half-and-half (or milk (or soy milk

tbsp green onion (chopped (or another herb))

STOVETOP: Heat a dutch pan over medium heat, add oil and saute onion, carrot, and celery until onion is tender (about 4 minutes). Add ham, cabbage, broth, and salt and pepper. Bring to a boil and then reduce heat to medium-low. Cover and let it simmer, covered, for about 10 minutes or until veggies are tender.

Meanwhile, blend the cooked cauliflower with half-and-half until smooth, about 1 minute. Add blended mixture to the cooked veggies in the pan, stir well, and simmer for 5 minutes, uncovered. Adjust the seasonings to taste and serve with chopped green onions on top.

CROCKPOT: Layer the ingredients in your crockpot starting with the cabbage. Pour the broth over the top and add seasonings. Cook on low for 5 to 6 hours. Pour in the cream and blended cauliflower mixture and heat for 30 minutes. Stir and serve.

INSTANT POT: Press the sauté button and let it heat. Add oil and cook onion, carrot, and celery until onion is tender (about 3 minutes). Place the cabbage, vegetables, and ham in your Instant Pot.

Sprinkle on your seasonings. Pour the broth over the top. Seal the lid and turn the valve. Set your pressure cooker or Instant Pot to manual, high pressure, and cook for 5 minutes. After 5 minutes, allow for a natural release for 10 minutes, followed by releasing the rest of the pressure. Add the cream that you blended with the cauliflower and stir. Serve and enjoy.

This Instant Pot Ham and Cabbage Soup is a delicious blend of cabbage, ham, potatoes, carrots, onion and celery that is both comforting and satisfying!

Ham & Cabbage Soup (Instant Pot)

carrot

green cabbage (roughly chopped)

ham (chopped)

½ cups potatoes (roughly chopped)

chicken broth (or stock, low sodium)

bay leaf

balsamic vinegar (to taste)

parsley

thyme

pepper

Cut up the onion, carrot, celery, cabbage, ham, and potatoes, and put them in the Instant Pot.

Mix the chicken broth with the bay leaf, balsamic vinegar, parsley, thyme, salt and pepper and pour the liquid over the cabbage and ham mixture. Give everything a good stir.

Close the lid of the Instant Pot and turn the knob to seal.

Set the Instant Pot to cook on “meat/stew” for 15 minutes.

Once the timer goes off, do a natural release for 15 minutes.

Remove the lid and remove the bay leaf. Serve immediately.

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