Ham And Cabbage Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add diced onions and minced garlic, and sauté until onions are translucent.
• STEP 2.Add diced ham, sliced carrots, and chopped potatoes to the pot. Stir well to combine.
• STEP 3.Pour in chicken broth and bring to a boil. Reduce heat to low and simmer for about 20 minutes, or until the vegetables are tender.
• STEP 4.Add shredded cabbage to the pot and cook for an additional 5 minutes, until the cabbage is wilted.
• STEP 5.Season the soup with salt, pepper, and any other desired herbs or spices.
• STEP 6.Serve the ham and cabbage soup hot, garnished with fresh parsley.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For extra flavor, you can use a ham bone or ham hock instead of diced ham.
• Feel free to add other vegetables like celery or leeks to the soup for added flavor and texture.
• If you prefer a thicker soup, you can mash some of the cooked potatoes with a fork to thicken the broth.
• Serve the soup with a dollop of sour cream or a sprinkle of grated cheese for added creaminess.
• This soup can also be frozen for up to 3 months. Just thaw and reheat before serving.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat the soup, simply heat it on the stovetop over medium heat until warmed through.
• Serve the ham and cabbage soup hot, garnished with fresh parsley.
• This soup pairs well with crusty bread or a side salad for a complete meal.