Ham & Cabbage Soup!

Here’s a hearty, comforting Ham & Cabbage Soup—perfect for using leftover ham and warming up chilly days.

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Ham & Cabbage Soup

Ingredients

• 2 cups cooked ham, diced (or leftover ham bone with meat)

• 1 small head of cabbage, chopped

• 2 carrots, sliced

• 2 celery stalks, sliced

• 1 medium onion, diced

• 3 cloves garlic, minced

• 6 cups chicken or vegetable broth

• 1 can (14.5 oz) diced tomatoes (optional, adds depth)

• 1 tsp dried thyme

• 1 tsp smoked paprika (optional, for extra flavor)

• ½ tsp black pepper

• Salt to taste

• 2 tbsp olive oil or butter

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Instructions

1. Sauté aromatics
   In a large soup pot, heat olive oil or butter over medium heat.
   Add onion, carrots, and celery. Cook 5–6 minutes until softened. Add garlic and cook 30 seconds more.

2. Add ham & broth
   Stir in diced ham (or ham bone) and broth. If using, add diced tomatoes. Bring to a boil.

3. Simmer
   Reduce heat to low and simmer 20–25 minutes until vegetables are tender.

4. Add cabbage
   Stir in chopped cabbage, thyme, smoked paprika, salt, and pepper. Simmer 15 minutes more until cabbage is tender.

5. Adjust & serve
   Taste and adjust seasoning. If you used a ham bone, remove it before serving.

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Tips & Variations

• Make it heartier: Add ½ cup pearl barley, rice, or small pasta during the last 15 minutes.

• Slow cooker version: Combine all ingredients and cook on LOW 6–8 hours or HIGH 3–4 hours.

• Extra flavor: Use leftover ham drippings or smoked ham for a deeper taste.

• Freezer-friendly: Cool completely, then freeze in portions—reheat gently to avoid overcooking cabbage.

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This soup is light, flavorful, and perfect for a cozy weeknight dinner.

If you want, I can also give a creamy version that makes it feel like a rich, indulgent meal without being heavy. Do you want me to do that?