This old-fashioned soup recipe is comforting and big in flavor. Chopped ham, navy beans, cabbage and a few simple ingredients are simmered together to create this delicious healthy soup.
Ham Cabbage Soup Overview
Versions of ham and cabbage soup have been around for decades! You might even remember your mom or grandma making something similar.
This soup is an easy way to use up leftover ham. I love ham because it is relatively inexpensive and you can stretch it through a variety of meals.
I love this soup because it’s loaded with vegetables and it quickly comes together. It's also a great way to use up leftover ham. Chopping the veggies will take about 5 minutes, and the soup simmered on the stove for only 20 minutes.
Recipe Ingredients
- 2 cups shredded cabbage
- 15 oz navy beans - drained and rinsed
- 1 cup chopped ham
- 1 cup chopped yellow onion
- 2 carrots - peeled and shredded
- 4 garlic cloves - minced
- 2 tsp dried oregano
- 2 tsp dried parsley
- 1 tsp dried sage
- ½ tsp salt
- ½ tsp ground black pepper
- 2 bay leaves
- 32 oz vegetable broth
- 1 cup water
How To Make Ham Cabbage Soup
STEP 1: Add all ingredients to a large pot: 2 cups shredded cabbage, 1 can drained navy beans, 1 cup chopped cooked ham, 1 cup chopped onion, 2 shredded carrots, 4 garlic cloves, 2 teaspoon dried oregano, 2 teaspoon dried parsley, 1 teaspoon dried sage, ½ teaspoon salt, ½ teaspoon ground black pepper, 2 bay leaves, 32 oz vegetable broth, 1 cup water. Stir everything together
STEP 2: Bring the soup to a boil then reduce to simmer for 20 minutes. Stir occassionally.
STEP 3: Discard the bay leaves. Use a fork to mash some of the beans slightly. Serve and enjoy!
Recipe Tips
- You'll need 1 cup of chopped ham. I like to save this soup for ham leftovers after making a special ham dinner.
- To keep things quick, a can of navy beans is drained and rinsed, then added straight to the pot.
- I like to slice the cabbage into thin strips for this recipe, but you can chop it thicker if you prefer. You could even substitute for a bag of coleslaw if you want to save time.
- A combination of oregano, parsley, sage and ground pepper adds flavor to the soup. Some people aren't sage fans, so feel free to substitute with garlic powder for an alternative flavor.
- You can use vegetable, beef or chicken broth for the recipe. Or you can make your own homemade broth which is an added source of nutrition and protein!
- Here's another simple variation: Follow the full recipe below, but with these exceptions. Add only 1 cup of cabbage, 2 chopped celery stalks, and 2 chopped carrots. For spices try 1 teaspoon dried thyme, ½ teaspoon garlic powder, salt and pepper.
- Try serving with warm crusty bread, our homemade herbed quick bread, a sandwich or grilled cheese!
Freeze This Soup
Most non-dairy soups can be easily frozen, including this one! Once the soup is completely cooled, pour it into an airtight freezer container. You can also freeze individual portion sizes. Label each one as this soup tastes best when used within two months (for best flavor). To serve, let thaw while sitting in an empty bowl overnight in the fridge and reheat in the microwave.
Leftovers
This soup will last up to a week in the fridge when stored in an airtight container. It’s perfect to eat at lunchtime and dinner.
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Ham Cabbage Soup
Ingredients
- 2 cups shredded cabbage
- 15 oz navy beans - drained and rinsed
- 1 cup chopped ham
- 1 cup chopped yellow onion
- 2 carrots - peeled and shredded
- 4 garlic cloves - minced
- 2 teaspoon dried oregano
- 2 teaspoon dried parsley
- 1 teaspoon dried sage
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 bay leaves
- 32 oz vegetable broth
- 1 cup water
Instructions
- Add all ingredients to a large pot: 2 cups shredded cabbage, 1 can drained navy beans, 1 cup chopped cooked ham, 1 cup chopped onion, 2 shredded carrots, 4 garlic cloves, 2 teaspoon dried oregano, 2 teaspoon dried parsley, 1 teaspoon dried sage, ½ teaspoon salt, ½ teaspoon ground black pepper, 2 bay leaves, 32 oz vegetable broth, 1 cup water. Stir everything together.
- Bring the soup to a boil then reduce to simmer for 20 minutes. Stir occassionally.
- Use a fork to mash some of the beans slightly. Serve and enjoy!
Recipe Notes:
- Feel free to substitute white beans for chickpeas, lentils, kidney beans or black beans.
- Leftovers: This comforting soup will last up to a week in the fridge when stored in an airtight container. It’s perfect to eat at lunchtime and dinner.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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