Old-Fashioned Ham and Cabbage Soup with Potatoes
This Old-Fashioned Ham and Cabbage Soup with Potatoes is a cozy, hearty meal made with tender cabbage, soft potatoes, savory ham, and a flavorful broth. Carrots, celery, and onion add classic homemade soup flavor, while simple herbs bring everything together.
It’s an easy way to use leftover ham and make a filling one-pot dinner. Serve it with crusty bread or warm biscuits for a comforting meal on a chilly day.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: Approximately 1 hour
Servings: 6–8
Why You’ll Love This Recipe
- A hearty soup made with simple, familiar ingredients
- Tender potatoes, cabbage, and savory pieces of ham
- A great way to use leftover cooked ham
- Easy to make in one pot
- Comforting for lunch or dinner
- Easy to adjust with extra vegetables or seasoning
- Stores and reheats well for meal prep
Ingredients
- 2 tablespoons olive oil or unsalted butter
- 1 medium yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1½ pounds cooked ham, cut into bite-sized pieces
- 6 cups chicken broth
- 1½ pounds Yukon Gold or red potatoes, cut into ¾-inch cubes
- ½ medium green cabbage, cored and chopped, about 6 cups
- 1 teaspoon dried thyme
- ½ teaspoon dried parsley
- 1 bay leaf
- ¼ teaspoon black pepper
- Salt, to taste
- 1 tablespoon chopped fresh parsley, optional
How to Make Old-Fashioned Ham and Cabbage Soup
Step 1: Prepare the Vegetables
Dice the onion, slice the carrots and celery, mince the garlic, and cut the potatoes into evenly sized pieces. Remove the cabbage core and chop the leaves into bite-sized pieces.
Keeping the potatoes close in size helps them cook evenly.
Step 2: Soften the Onion, Carrots, and Celery
Heat the olive oil or butter in a large soup pot or Dutch oven over medium heat.
Add the onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the onion is soft and the vegetables begin to become tender.
Step 3: Add the Garlic and Ham
Stir in the garlic and cook for about 30 seconds, just until fragrant.
Add the cooked ham and stir it with the vegetables. If the ham has a bone, you can add it to the pot as well for extra flavor.
Step 4: Add the Broth and Seasonings
Pour in the chicken broth. Add the thyme, parsley, bay leaf, and black pepper.
Bring the soup to a gentle boil, then reduce the heat to medium-low. Cover partially and simmer for about 10 minutes.
Step 5: Add the Potatoes
Stir in the potatoes. Simmer for 12–15 minutes, or until they are nearly tender when pierced with a fork.
Keep the soup at a gentle simmer rather than a rapid boil to help the potatoes hold their shape.
Step 6: Add the Cabbage
Stir in the chopped cabbage. Cover partially and cook for another 10–15 minutes, until the cabbage is tender and the potatoes are fully cooked.
For firmer cabbage, begin checking after about 8 minutes. For softer, more traditional soup, let it simmer a little longer.
Step 7: Taste and Season
Remove the bay leaf and ham bone, if using. Taste the broth before adding salt, since ham and chicken broth can both be salty.
Add salt and more black pepper as needed. If you removed a ham bone, cut away any remaining meat and return it to the pot.
Step 8: Serve
Ladle the soup into bowls and sprinkle with fresh parsley, if desired. Serve hot with crusty bread, cornbread, or biscuits.
Tips for the Best Ham and Cabbage Soup
- Use cooked ham: Leftover baked ham or a fully cooked ham steak works well. Cut it into bite-sized pieces before adding it to the pot.
- Season after simmering: Ham can be salty, so taste the broth before adding salt.
- Cut vegetables evenly: Uniform pieces cook at about the same rate.
- Add cabbage near the end: This keeps it from becoming overly soft while the potatoes cook.
- Simmer gently: A gentle simmer helps the potatoes stay intact.
- Use a ham bone if available: Simmering the bone in the broth adds a deeper, old-fashioned flavor. Remove it before serving.
- Adjust the broth: Add an extra cup if you prefer a lighter soup with more broth.
Choosing Potatoes
Yukon Gold potatoes have a creamy texture and usually hold their shape well in soup. Red potatoes are another good option. Russet potatoes can be used, but they soften more quickly and may break down into the broth.
For a thicker soup, lightly mash a few cooked potato pieces against the side of the pot and stir them into the broth.
Can I Use a Ham Bone?
Yes. Add a cooked ham bone with the broth and let it simmer with the vegetables. Remove it before serving, pull off any meat, and return the meat to the soup.
If the bone is uncooked, make sure it is fully cooked through before serving. A leftover bone from a cooked ham is the easiest option.
Delicious Variations
Ham, Cabbage, and White Bean Soup
Stir in one drained and rinsed can of cannellini or great northern beans during the last 10 minutes of cooking.
Ham and Cabbage Soup with Green Beans
Add 1 cup trimmed green beans with the potatoes. Fresh or frozen green beans both work well.
Smoky Ham and Cabbage Soup
Add ½ teaspoon smoked paprika or use a ham hock for a deeper smoky flavor.
Tomato Ham and Cabbage Soup
Add one 14.5-ounce can of diced tomatoes with the broth. The soup will have a slightly brighter, tangier flavor.
Creamy Ham and Cabbage Soup
For a creamier variation, stir in ½ cup half-and-half at the end of cooking. Warm gently without boiling.
Extra-Vegetable Soup
Add sliced parsnips, turnips, or a handful of chopped kale. Add firm vegetables with the potatoes and tender greens during the final few minutes of cooking.
What to Serve with Ham and Cabbage Soup
This soup is filling on its own, but it pairs well with:
- Crusty bread or dinner rolls
- Buttermilk biscuits
- Cornbread
- A simple green salad
- Grilled cheese sandwiches
- Crackers and butter
Can I Make It Ahead?
Yes. You can make the soup a day ahead and refrigerate it once cooled. The flavors deepen as it rests, and the soup reheats well.
For the best texture, slightly undercook the cabbage and potatoes if you know you’ll be reheating the soup later. They will soften a little more as the soup warms.
Storage
Cool the soup, then place it in an airtight container and refrigerate for up to 4 days.
Reheat it on the stovetop over medium-low heat, stirring occasionally, until hot. You can also microwave individual portions in a microwave-safe bowl, stirring halfway through.
Add a splash of broth or water if the soup thickens during storage.
Can You Freeze Ham and Cabbage Soup?
Yes, but the potatoes may become softer after thawing. Let the soup cool completely, then store it in freezer-safe containers for up to 3 months.
Thaw overnight in the refrigerator and reheat gently on the stovetop. If you plan to freeze the soup, you can leave the potatoes out and cook fresh potatoes when reheating for a firmer texture.
Frequently Asked Questions
Can I use leftover holiday ham?
Yes. Leftover baked ham is perfect for this soup. Trim away large pieces of fat and cut the meat into bite-sized pieces.
Can I use green cabbage?
Yes. Green cabbage is the classic choice for this recipe. Savoy cabbage also works, though its leaves may become tender a little faster.
Why is my soup salty?
The ham or broth may be saltier than expected. Use low-sodium broth when possible, and wait until the soup is cooked before adding salt. If it tastes too salty, add more unsalted broth or water.
How do I keep the potatoes from falling apart?
Cut them into larger, even pieces and simmer the soup gently. Yukon Gold or red potatoes generally hold their shape better than russet potatoes.
Can I use broth instead of stock?
Yes. Chicken broth or chicken stock both work. Vegetable broth can also be used, though the soup will have a slightly different flavor.
Can I make this soup in a slow cooker?
Yes. Add the ham, onion, carrots, celery, garlic, broth, potatoes, and seasonings to a slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender. Add the cabbage during the final 45–60 minutes so it doesn’t become too soft.
Pro Tips
Use a cooked ham bone when you have one, and taste the broth before adding salt. Add the cabbage after the potatoes have started to soften, then simmer only until everything is tender. For leftovers, reheat gently and add a little broth if the soup has thickened.
Final Thoughts
This Old-Fashioned Ham and Cabbage Soup with Potatoes is a simple, filling meal that makes good use of leftover ham. Tender vegetables, savory broth, and hearty potatoes create a comforting bowl that’s easy to make on the stovetop.
Serve it with warm bread or biscuits, and save a portion for the next day—the soup reheats beautifully and tastes even more flavorful after the ingredients have had time to settle.
