Versions of ham and cabbage soup have been around for decades! You might even remember your mom or grandma making something similar and for good reason!
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.
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.
Why We Love This Soup
- It uses simple inexpensive ingredients – anything that can help cut down on the grocery bill is a good thing in our books!
- It’s one of the best ways to use up any leftover ham. You only need 1 cup of ham, so save the leftovers after the holidays for this easy light recipe.
- Ham can easily be substituted for shredded chicken for another light and comforting soup.
- This is the perfect light lunch recipe to serve with a sandwich.
Soup Ingredients
HAM: You’ll need 1 cup of chopped ham. I like to save this soup for the leftovers after I make our mustard ham recipe. This soup is very forgiving, so any style of chopped ham will work.
BEANS: To keep things quick, a can of navy beans is drained and rinsed, then added straight to the pot.
CABBAGE: This veggie is an inexpensive and easy ingredient for soups (you can save any leftover cabbage for a simple fried cabbage side dish). 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.
SPICES: 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 easy alternative.
BROTH: 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!
Variations
Ham and cabbage soup is easy to change up and add variety to.
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 tsp dried thyme, ½ tsp garlic powder, salt and pepper.
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.
How To Make Soup with ham and cabbage
I love this soup because it’s loaded with vegetables and it quickly comes together. Chopping the veggies will take about 5 minutes, and the soup simmered on the stove for only 20 minutes.
- Add all ingredients to a large pot according to the recipe below.
- Bring to a boil and reduce to let simmer for 20 minutes.
- Remove bay leaf and discard.
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.
More Soup Recipes
- Meatless Vegetable Chili with fresh veggies and beans in a flavorful spicy broth.
- Tomato Cod Soup can be made in 20 minutes!
- Turkey Carcass Soup is a great way to use up leftover turkey bones.
- Creamy Rutabaga Carrot Soup is delightfully sweet and simple.
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 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
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 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. 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
The nutritional information provided is an estimate and is per serving.