This easy ham and cabbage soup recipe makes six hearty servings in about 50 to 65 minutes, including 15 to 20 minutes of preparation and 35 to 45 minutes of cooking. It combines diced cooked ham, potatoes, green cabbage, carrots, celery, onion, garlic, and herbs in a comforting chicken broth for a practical dinner that is simple enough for a weeknight.
Every spoonful delivers tender vegetables, savory ham, soft potato, and a flavorful broth without requiring complicated techniques. The cabbage is added after the potatoes begin cooking, so it becomes tender while keeping enough texture to make this soup satisfying and cozy.
Jump to RecipeWhy You’ll Love This Recipe
Ham and cabbage soup is the kind of dinner that makes a kitchen feel warm before anyone takes the first bite. It is hearty enough to satisfy hungry appetites, yet the vegetables and broth keep it from feeling heavy.
The recipe is especially useful after a holiday meal because two cups of cooked ham can transform into a completely different dinner. Leftover ham brings savory depth to the broth, while potatoes add body and cabbage contributes sweetness as it simmers.
This is also a forgiving soup. You can cut the vegetables while the pot heats, use peeled or unpeeled potatoes, and choose butter or olive oil depending on what you have available.
For another comforting way to pair cabbage with a savory meat, take a look at our cabbage casserole idea when you are planning your next cozy dinner menu.
Ingredients You’ll Need
The ingredient list is straightforward, but each item contributes something important to the finished bowl. The aromatic vegetables create a flavorful base, the broth carries the seasoning, and the ham adds a smoky-salty character.
- Butter or olive oil: Two tablespoons help soften the vegetables and start the flavor base.
- Onion, carrots, and celery: This trio provides sweetness, color, and gentle savory flavor.
- Garlic: Two minced cloves add a warm aromatic note.
- Chicken broth: Six cups create the soup’s savory liquid foundation.
- Potatoes: One pound cut into one-inch cubes makes the soup filling and gives the broth a pleasantly hearty texture.
- Green cabbage: Four to five cups, or about half a medium head, add tender vegetable texture and mild sweetness.
- Cooked ham: Two cups of diced ham distribute savory bites throughout all six servings.
- Herbs and seasoning: Bay leaf, dried thyme, black pepper, and a cautious amount of salt round out the broth.
- Fresh parsley: Chopped parsley is optional, but it adds a fresh finish and a pleasing contrast of color.
Cut the potatoes into similarly sized cubes so they finish cooking at the same time. Slice the carrots and celery moderately thin, and chop the cabbage into bite-sized pieces that are easy to scoop onto a spoon.
How to Make It Step-by-Step
Step 1: Set a large soup pot over medium heat and add the butter or olive oil. Once it is warm, add the diced onion, sliced carrots, and sliced celery, then cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
Step 2: Add the minced garlic to the softened vegetables. Cook for about 30 seconds while stirring, just until the garlic smells fragrant and blends into the vegetable mixture.
Step 3: Pour the six cups of chicken broth or stock into the pot. Add the one-inch potato cubes, bay leaf, dried thyme, and black pepper, then stir to combine the ingredients.
Step 4: Bring the broth to a boil over medium-high heat. As soon as it reaches a boil, reduce the heat and simmer for 15 to 20 minutes, checking the potatoes near the end of this time to see whether they are nearly tender.
Step 5: Stir in the chopped green cabbage and diced cooked ham once the potatoes are close to done. Adding these ingredients at this point keeps the cabbage from cooking too long while the potatoes finish.
Step 6: Continue simmering for another 10 to 15 minutes. The soup is ready when the cabbage is tender, the ham is heated through, and the potatoes can be easily pierced with a fork.
Step 7: Remove the bay leaf before serving. Taste the broth carefully, then add the half teaspoon of salt only if needed, remembering that both ham and prepared broth can be salty.
Step 8: Ladle the hot soup into bowls and scatter chopped fresh parsley over the top if using. Serve while steaming hot, with a slice of crusty bread for dipping into the savory broth.
Chef Tips for the Best Soup
Starting with sautéed vegetables makes a noticeable difference. The onion, carrots, and celery soften in the fat and develop a fuller flavor before the broth is added, so the finished soup tastes more rounded.
Do not add the cabbage at the beginning. Potatoes generally need 15 to 20 minutes to become nearly tender, while cabbage needs only another 10 to 15 minutes, making the staggered timing important for good texture.
Salt at the end rather than automatically adding the full amount. A salty ham bone, smoked ham, bouillon, or prepared chicken stock can change the seasoning considerably.
If you have a ham bone or ham hock, it can simmer with the broth for deeper flavor. Remove the bone before serving, pick off any usable meat, and return that meat to the pot if desired.
For a smoky variation, replace some or all of the cooked ham with kielbasa or smoked sausage. Slice the sausage into bite-sized pieces and remember that it may also bring extra salt to the soup.
A wide pot makes stirring easier and helps the cabbage soften evenly. Keep the simmer gentle rather than vigorously boiling, since a calm simmer protects the shape of the potatoes.
When planning a full comfort-food spread, a light breakfast-style dish such as this simple German pancake can make a memorable weekend follow-up to a pot of soup.
Serving Suggestions
This soup is filling on its own, but a few simple accompaniments make it feel like a complete dinner. Serve each bowl with crusty sourdough, rye bread, dinner rolls, or buttery crackers for soaking up the broth.
A crisp green salad with a bright vinaigrette provides a fresh contrast to the warm soup. You can also add a small dish of pickles or tangy mustard, especially when the ham has a smoky flavor.
For a family-style meal, place the pot in the center of the table with parsley, black pepper, and bread nearby. Everyone can finish their own bowl according to taste without changing the seasoning of the entire batch.
If you are assembling a seasonal dinner collection, our steak frites recipe offers a heartier option for another evening, while this soup keeps the menu warm and vegetable-forward.
Storage and Reheating
Let leftover soup cool promptly, then transfer it to airtight containers and refrigerate it. Enjoy refrigerated leftovers within a few days for the best texture and flavor.
Reheat individual portions gently on the stovetop or in the microwave until hot throughout. Stir occasionally, and add a small splash of broth or water if the potatoes have absorbed more liquid than expected.
The cabbage and potatoes may soften further after standing overnight, but the flavor often becomes even more blended. For that reason, this soup is an excellent make-ahead dinner for busy days.
If you are freezing the soup, keep in mind that potatoes and cabbage can change texture after thawing. Freeze portions only after cooling them safely, thaw in the refrigerator, and reheat gently rather than boiling hard.
Easy Variations
To make the broth more substantial, replace part of the chicken broth with water and add chicken bouillon, but taste before adding salt. The ham and bouillon together can create a very seasoned result.
Canned diced tomatoes can be added in versions that favor a brighter, more tomato-forward broth. If you use this variation, keep the core proportions of vegetables, potatoes, cabbage, ham, and liquid balanced so the soup remains hearty.
Celery or garlic may be omitted if necessary, although both add useful flavor to the base. You can also use leftover Easter ham, a ham hock, or a thick slice of smoked ham cut into cubes.
For a sweet finish after dinner, serve a small slice of easy pumpkin pie. On another day, the avocado banana muffins make a convenient breakfast using ripe fruit.
Easy Ham and Cabbage Soup
Ingredients
Method
- Heat the butter or olive oil in a large soup pot over medium heat. Add the diced onion, sliced carrots, and celery, then cook for 5 to 7 minutes until the vegetables begin to soften.
- Add the minced garlic and cook for about 30 seconds, stirring constantly so it becomes fragrant without browning too much.
- Pour in the chicken broth or stock. Add the cubed potatoes, bay leaf, dried thyme, and black pepper.
- Bring the soup to a boil, then reduce the heat to maintain a gentle simmer. Cook for 15 to 20 minutes, or until the potatoes are nearly tender when pierced with a fork.
- Stir in the chopped cabbage and diced cooked ham. Make sure the cabbage is submerged as much as possible so it cooks evenly.
- Simmer the soup for another 10 to 15 minutes, until the cabbage is tender and the potatoes are fully cooked.
- Remove the bay leaf and taste the broth before adding salt. Adjust the seasoning carefully because ham and prepared broth may already contain a substantial amount of salt.
- Ladle the soup into warm bowls and garnish with chopped fresh parsley if desired. Serve immediately with bread or crackers.
Notes
Final Thoughts
This easy ham and cabbage soup recipe is a dependable dinner when you want something warm, flavorful, and uncomplicated. With six cups of broth, one pound of potatoes, four to five cups of cabbage, and two cups of cooked ham, it turns familiar ingredients into a generous one-pot meal.
The key is simple timing: soften the aromatics first, give the potatoes a head start, then add the cabbage and ham for the final 10 to 15 minutes. Finish by tasting before salting, remove the bay leaf, and add parsley for a fresh final touch.
Keep this recipe handy for chilly evenings, leftover holiday ham, and make-ahead lunches. A bowl of this soup with warm bread is cozy, practical, and satisfying from the first spoonful to the last.