Reviewed: Apr. 7, 2012

I was not impressed with this recipe. I followed it to the T but it was too watery and no taste at all.

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Reviewed: Apr. 5, 2012

Found this recipe in a little cookbooklet called "Irish Favorites" at the grocery. I think the flavor will have a lot to do with the ham you use. I used part of a package of "slices and pieces" of spiral-sliced ham, and it turned out delicious, even better the next day.

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Sherry WV

Reviewed: Mar. 11, 2012

We did enjoy this soup, but I made a few changes. I used a basic, onion, celery, carrot base in olive oil. I used 5 small red potatoes diced smallish and a fine shred on the cabbage, because my ham was the remains of a sliced spiral ham and I wanted the soup to be less chunky, I used my own chicken stock so I added some salt, a splash of red pepper, and some butter.. Left out the caraway but did use the fresh parsley as others advised. Very hearty but delicately flavored early Spring dinner with fruit salad on the side and a crusty loaf. Made a lovely meal.

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Reviewer:

Sammy

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: New Bern, North Carolina, USA

Reviewed: Jan. 13, 2012

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.

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Valerie

Reviewed: Jan. 1, 2012

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!!!

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Reviewer:

diane

Reviewed: Oct. 22, 2011

A delicious and hearty soup. Added bay leaf and thyme for extra seasoning.

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Reviewer:

Gabby

Cooking Level: Intermediate

Home Town: Medford, New Jersey, USA

Living In: Gulf Breeze, Florida, USA

Reviewed: Sep. 24, 2011

BRAVO,

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Reviewer:

fataslan

Cooking Level: Expert

Home Town: Kutztown, Pennsylvania, USA

Reviewed: Sep. 6, 2011

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.

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Joy

Reviewed: May 17, 2011

I make this but add carrots to it and if I have turnips, I put them in too....... yummy

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Summetym

Reviewed: Apr. 27, 2011

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.

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