"Mouthwatering, traditional flavors come together in this satisfying soup reminiscent of grandmother's kitchen." — Campbell's Kitchen
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Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
ground black pepper
shredded green cabbage
1/2 (8 ounce)
cooked ham steak, cut into 2-inch-long strips
chopped fresh parsley
this is super easy and tasty, though it seems to need a little more flavor. I'll add some thyme and maybe a bay leaf next time. My family that doesn't like too many things in one dish, liked it a lot.
I was not impressed with this recipe. I followed it to the T but it was too watery and no taste at all.
If you are looking for a money saving on the grocery bill this is it and you can freeze it. We like the flavor and the parsely really makes it hopefully you will use fresh parsley and with crusty bread it is a great recipe. thanks for sharing this recipe with us.
This is a great recipe to use up holiday leftovers. I used the leftover holiday ham. I omitted the onion (not many onion fans around here). I used more veggies than the recipe called for so it was nice and hearty. I used dried parsley flakes because I had no fresh and did not add the caraway seed. But, what really made this soup for me, was the addition of the leftover ham broth! I mixed 2 cups chicken broth, ham broth and enough water to make it all add up to 6 cups. It was VERY good! I have more ham broth left so I will be making this again and freezing it. Very, very good.
I have made this recipe several times and my family loves it! I even get special requests for it when it gets cold! Modifications: I add shredded carrots, a pinch of red pepper & lemo pepper for a small spicy kick. I also sub EVOO for the vegetable oil. I don't use the caraway seed. The first time I (unfortunately) used dried parsely. definitely splurge for the fresh - they also offer it freeze-dried in glass jars (tastes just like fresh) in most produce sections now and it lasts a while longer.
A delicious and hearty soup. Added bay leaf and thyme for extra seasoning.
Delicious...I used bacon instead of the ham and 3 medium sized potatoes. After the potatoes cooked in the broth I used a masher on them to thicken the soup. I used only 1 onion as I didn't want to overpower the soup with an onion flavor.
I was looking for another way to use leftover ham and this was perfect! so much lighter than split pea soup! next time, I will really load up the cabbage and maybe add carrots to make it heartier. I left out the caraway seed, and let the ham make its own broth in water first( in the crockpot), then added a few chicken boullion cubes, then I just threw everything in the crockpot and let it cook - definitely making again!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Ham, Potato and Cabbage Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 34
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