Ham and Cabbage Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 10-12 servings

Ingredients

2 cups diced or shredded ham
2 tablespoons olive oil
1 onion, finely diced
2 large carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
10 cups ham or chicken broth*
1 2-pound head cabbage, cored and roughly diced
2 bay leaves
Salt and pepper

Method

In a large saucepan or small stockpot over medium heat, warm the oil. Add the onion and cook, stirring occasionally, until starting to become translucent, about 5 minutes. Add the carrots, celery and garlic and cook, stirring occasionally, until the carrots and celery are crisp-tender, about 3 minutes. Add the ham, broth, cabbage, and bay leaves and bring to a boil over high heat. Reduce to a simmer, cover, and cook until the cabbage is tender, 15 to 20 minutes. Add salt and pepper to taste. Remove the bay leaves before serving.

*To make ham broth, combine 2 smoked ham hocks, 1 carrot, 1 celery stalk, 1 onion (quartered), 2 bay leaves, 1 teaspoon whole peppercorns and 4 quarts water in a large stockpot. Bring to a boil over low heat, reduce to a very gentle simmer, cover and cook until the meat falls off the ham hocks, 3 to 4 hours. Strain the broth and add salt and pepper to taste. Makes about 3 quarts.

Disclaimer: This is a sponsored post and giveaway from the National Pork Board. All opinions are 100% my own as always. I’m honored to be a part of the Comfort of Cooking ECookbook, so was excited to share about it with you. Thank you for supporting the brands that make this site possible.

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Ham and Cabbage Soup