Potato Cabbage Soup With Ham
"I found this in a magazine and fell in love with it. It is a great thing to have for leftover ham, quick to fix, and very tasty."
photo by VickyJ
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
directions
- Peel potatoes and cut them into 1/4" dice. Cut carrots into 1/4" dice. Coarsely chop scallions. Cut ham into 1/4" dice. Shred cabbage.
- In a medium saucepan, melt butter over medium heat until hot but not smoking. Add potatoes, carrots and scallions and saute until scallions are wilted, about 5 minutes.
- Stir in flour and cook, stirring, for 1 minute.
- Add cabbage, water, broth, dill and pepper, and bring the mixture to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer 20 minutes, stirring occasionally.
- Just before serving, gently mash vegetables with a potato masher to thicken liquid if desired. Stir in the ham. .
- (Notes: I don't mash the potatos because I prefer potato soup that way, and it is already pretty thick for me. I also have used chicken bullion and water to make the broth called for, and it has worked fine for me.).
Questions & Replies
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Can you use gluten free flour? My kids have quite a few allergies...
Reviews
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very tasty! I needed to add a little salt, and I skipped the butter and flour (we have dairy and wheat allergies in our family), and instead sauted the veggies in olive oil. It turned out great, and was so satisfying on a chilly night. -
Delicious. Will definitely make again. -
The trick to this soup is to either buy a small picnic ham or use up leftover ham and bone to make the broth. I actually have some on the stove now. I put the ham with bone in and cover with water, bring to a boil and then turn down let cook for 3 hours remove ham and cut meat off bone and add it all back in with an onion cut in half and the celery butt (for more flavor) also ham bullion. let cook slowly for 3 more hours till the ham is super tender. ( I actually let this soup cook for most of the day and add water to it to get the broth right) then add in fresh green beans, red potato and a head of cabbage....taste broth and season with salt and pepper. This soup actually gets better if let to sit for a day or two. But making the broth really takes more than chopped ham....The trick to getting flavor is to take your time use the correct ingredients and let everything break down....I don't add flour or butter and neither did my grandmother. This soup is gluten free.
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This soup is Delicious! The only thing I did different was I used Polska kielbasa sausage instead of ham because that's what I had. I can't wait to make it again with ham. Glad I made a double batch. For the reviewers that said it was bland, try using a little salt! -
I followed the recipe as written, except I used 1 lb. ham so it could be a meal kind of soup. I agree with others that it is pretty bland. After tasting, I added a big pinch of garlic powder and mustard powder, and that helped some. I liked it, but hubby did not. Even with the extra ham, it was still pretty low cal. (I didn't smash anything, as the flour made it plenty thick enough.) It was quick and easy to prepare, so I gave it an extra star for that. You could make it more tasty by using kielbasa or smoked sausage instead of the ham. You could even used SPAM (I would brown it first.)
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Tweaks
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This soup is pure comfort food on a cold, cold day. It's so delicious and tasty. I followed the recipe as stated, with a few minor adjustments. I used homemade turkey stock, ( make lots of it and I freeze in 2 cup containers ). I used 8 cups of stock and I sliced the carrots very thinly and used 6 potatoes instead of 3, ( we love soup so I make plenty). I used my immersion blender and pured about 1/4 to 1/2 of the soup, leaving a good portion with chunks of potatoes. You will have to season the soup to your taste,as it is bland, but don't let that stop you from making it, serve with salt and pepper on the side,that's what I do, ( hubby can't have salt).<br/><br/>Thank You for this wonderful rib sticking yummy soup, I would give it more stars if I could.
RECIPE SUBMITTED BY
Suseme
Tulsa, 76
I am a clinical social worker, working as a mental health therapist at an alternative school..? I am diabetic, and recently have begun working on counting carbs to get my blood sugar under control. I am a single parent with an adult son who has Asperger Syndrome, an autistic spectrum disorder. He's a picky eater, has some sensory issues I have to pay attention to. I also aid my elderly mother. I enjoy reading science fiction and fantasy, playing folk guitar and singing.? Feeding two is a challenge for me because I was raised cooking for a crowd. But I love cooking for crowds, and for holidays, when I can!
