Ham and Cabbage Soup Recipe

Two black bowls of ham and cabbage soup next to a black plate with 3 squares of cornbread.

This classic Irish soup is loaded with meaty chunks of ham, shredded fresh cabbage and plenty of hearty veggies. It's ready in about an hour and perfect to enjoy as a cozy meal on St. Patrick's Day or any night of the week!

Prep Time15

Cook Time50

Total Time1 5

Course: Soup

Cuisine: Irish

Servings: - 10 servings

Calories: 126kcal

Author: Sommer Collier

Ingredients

2 tablespoons butter
1 large onion chopped
1 bell pepper seeded and chopped
1 cup chopped celery
1 ½ cups chopped carrots
4 cups chopped green cabbage or shredded
2 cups diced potato
2 cups diced ham or shredded ham
3 tablespoons fresh chopped dill divided
10 cups water
Salt and pepper
Optional: 1-2 tablespoons cornstarch for thickening

US Customary - Metric

Instructions

Set a large 6-8 quart soup pot over medium heat. Add the butter to the pot. Then add the onions, peppers, and celery. Sauté the veggies for 5 minutes.
Stir in the chopped carrots, cabbage, potatoes, ham, and half of the chopped dill to the pot. Pour in the water. Add 1 teaspoon of salt and ½ teaspoon of pepper to the pot.
Partially cover the pot and bring to a boil. Stir the soup, then partially cover again, lower the heat, and allow the soup to simmer for 45 to 55 minutes, stirring occasionally.
Once the carrots and potatoes are tender, and the soup has cooked down to thicken, it's ready to serve. If you would like a thicker soup base, scoop out a small portion of broth, stir in 1- 2 tablespoons of cornstarch, and stir the cornstarch slurry back into the bubbling broth.
Add the remaining chopped dill to the soup pot. Stir well, then taste. Add additional salt and pepper if needed.

Notes

Cool the cabbage and potato soup completely before transferring it to an airtight container. Leftovers will keep well for up to 3-4 days in the fridge.

To Freeze: Let the soup cool, then transfer to an airtight container. (I suggest wrapping the container in a layer of aluminum foil for extra protection from freezer burn.) Freeze for up to 3 months, and thaw in the fridge overnight before reheating.

Nutrition