CABBAGE HAM SOUP RECIPES

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HAM AND CABBAGE SOUP RECIPE - FOOD.COM



Ham and Cabbage Soup Recipe - Food.com image

Make and share this Ham and Cabbage Soup recipe from Food.com.

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4-6 serving(s)

Number Of Ingredients 13

5 cups chicken broth
1 lb cooked ham, cubed
6 cups roughly chopped cabbage
4 medium baking potatoes, peeled and cut into 1/2 inch cubes (about 4 cups)
1 large onion, chopped
3 carrots, peeled and chopped
1 bay leaf
2 teaspoons dried parsley
1 (16 ounce) package frozen corn
1 cup light cream
salt & freshly ground black pepper
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Add broth, ham, cabbage, potatoes, onion, carrot, bay leaf and parsley to a soup pot, cover and bring to a boil.
  • Reduce heat and simmer 20 minutes or until potatoes are tender.
  • Add corn and cream, simmer uncovered until corn is tender.
  • Season with salt and pepper and ladle into soup bowls.

Nutrition Facts : Calories 755, FatContent 34.6, SaturatedFatContent 15.3, CholesterolContent 146.1, SodiumContent 1668.7, CarbohydrateContent 68.7, FiberContent 9.9, SugarContent 9.3, ProteinContent 46.4

HAM AND CABBAGE SOUP - INSPIRED TASTE



Ham and Cabbage Soup - Inspired Taste image

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.

Provided by Adam and Joanne Gallagher

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield Makes about 8 cups of soup or 4 to 6 servings

Number Of Ingredients 14

3 tablespoons olive oil
2 cups chopped onion (1 medium)
2 cups chopped carrot (4 medium)
1 1/2 cups cubed lean ham steak (7.5 ounces)
1 tablespoon minced garlic (3 cloves)
1 tablespoon chopped fresh rosemary or use 1 teaspoon dried rosemary
1/2 teaspoon fresh ground black pepper
Pinch crushed red pepper flakes
8 cups chopped cabbage (1 1/2 pounds)
1 (15-ounce) can diced tomatoes with juices
6 cups low sodium chicken, ham or vegetable stock/broth, see our chicken stock recipe
2 bay leaves
Salt, to taste
3 lemon slices or more to taste

Steps:

  • Heat two tablespoons of the olive oil in a stockpot pot or Dutch oven over medium heat. Add the onions, carrots, and the ham. Cook, stirring every once and a while until the vegetables have softened and the onions are translucent; 8 to 10 minutes.
  • Add the garlic, rosemary, black pepper, and the red pepper flakes. Cook, while stirring, for one minute. Stir in the cabbage, and then pour in the canned tomatoes and their juices as well as the stock. Add the bay leaves.
  • Raise the heat to medium-high and bring the soup to a boil. Taste then adjust with salt. The ham does add some salt to the soup so you may not need a lot of additional seasoning.
  • Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer. Simmer for 20 minutes or until the cabbage, and other vegetables are tender.
  • Remove the pot from the heat and remove the bay leaves. Stir in the lemon slices and the remaining tablespoon of olive oil. Taste and season with more salt and pepper. Serve.

Nutrition Facts : ServingSize About 1 cup, Calories 157, FatContent 7.8g, SaturatedFatContent 1.5g, CholesterolContent 12mg, SodiumContent 436.4mg, CarbohydrateContent 13.7g, FiberContent 4.2g, SugarContent 5.1g, ProteinContent 11.1g

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