Tender cabbage, meaty ham, and golden vegetables simmer into a cozy, bubbling pot of comfort in under an hour—this is the kind of soup that feels like a warm hug and tastes even better the next day.
⚡ Quick Recipe Snapshot: Prep: 15 minutes | Cook: 50 minutes | Total: 65 minutes | Yield: 8–10 servings | Calories: 126 per serving | Difficulty: Medium | Cuisine: Irish
Why This Recipe Works
- Built-in shortcut: Use diced ham from the deli counter or leftover ham from dinner—no special prep needed.
- Texture magic: Fresh cabbage stays tender but not mushy, while potatoes and carrots soften into silky bites that thicken the broth naturally.
- Weeknight-friendly: One pot, minimal chopping, and hands-off simmering make this a realistic dinner on busy nights.
Grocery List (& Shortcuts)
Main Players
- 2 tablespoons butter
- 1 large onion, chopped
- 1 bell pepper, seeded and chopped
- 1 cup chopped celery
- 1½ cups chopped carrots
- 4 cups chopped or shredded green cabbage
- 2 cups diced potato
- 2 cups diced ham (or shredded ham)
- 3 tablespoons fresh chopped dill, divided
- 10 cups water
- Salt and pepper to taste
- Optional: 1–2 tablespoons cornstarch (for a thicker broth)
Smart Shortcut
Pre-chopped veggies? Grab them from the produce section. This soup is about comfort, not perfectionism—save your energy for the simmering.
Practical Swaps
- No fresh dill: Use 1 teaspoon dried dill, or skip it entirely and finish with fresh parsley.
- Different ham: Leftover baked ham, smoked ham, or even deli ham all work beautifully.
- Cabbage color: Red cabbage adds earthiness; napa cabbage keeps it tender and mild.
- Gluten-free: This recipe is naturally gluten-free. If thickening, use cornstarch or arrowroot instead of flour.
Step-by-Step
Sauté the Base
Melt butter in a large 6–8 quart soup pot over medium heat. Add the onion, bell pepper, and celery. Sauté for about 5 minutes, stirring occasionally, until the onion softens and becomes fragrant.
Build the Soup
Stir in the carrots, cabbage, potatoes, ham, and half of the fresh dill. Pour in the water and season with 1 teaspoon salt and ½ teaspoon pepper. The pot will look full—that’s exactly right.
Simmer Low and Slow
Partially cover the pot and bring to a boil over medium-high heat. Stir once, then lower the heat to medium-low and simmer for 45–55 minutes, stirring occasionally. You’re looking for the carrots and potatoes to be fork-tender and the broth to have thickened slightly from the starch in the potatoes.
Thicken (Optional) and Finish
If you prefer a thicker soup, scoop out a small ladle of broth into a bowl, whisk in 1–2 tablespoons cornstarch until smooth, and stir the slurry back into the bubbling pot. Add the remaining fresh dill, taste, and adjust salt and pepper as needed. Serve hot.
Theo’s Tips
- Cabbage texture secret: Don’t overcook it. The cabbage should stay tender but hold its shape—it’s done when the carrots and potatoes are soft, usually around 50 minutes. If you’re simmering longer, add the cabbage halfway through to keep it from turning to mush.
- Make-ahead magic: This soup actually tastes better the next day. The flavors deepen and the broth gets richer. Make it on Sunday, refrigerate, and reheat gently on the stovetop all week.
- Oops, too salty? If your ham is particularly salty, taste before adding the full teaspoon of salt. You can always add more, but you can’t take it out. Start with ½ teaspoon and adjust at the end.
Storage & Leftovers
Fridge: Store in an airtight container for up to 4 days. The flavors actually improve as it sits.
Reheating: Warm gently on the stovetop over medium heat, stirring occasionally. Add a splash of water if the broth has thickened too much. You can also reheat in the microwave in a bowl, stirring halfway through.
Freezer: This soup freezes beautifully for up to 3 months. Let it cool completely, then transfer to freezer-safe containers or bags. Thaw overnight in the fridge and reheat on the stovetop.
FAQ
- Can I make this in a slow cooker? Absolutely. Sauté the onion, pepper, and celery in a skillet first, then transfer everything to your slow cooker with the water and seasonings. Cook on low for 6–7 hours or high for 3–4 hours. Add the dill at the end.
- What if I don’t have fresh dill? Use 1 teaspoon dried dill, or finish with fresh parsley, thyme, or even a squeeze of lemon juice. The soup is forgiving.
- Is this a healthy ham and cabbage soup? Yes. At about 126 calories per serving and packed with vegetables and lean protein, it’s a light, nourishing meal. The cabbage adds fiber and the ham brings savory depth without heaviness.
- Can I double this recipe? Yes, and it’s a smart move if you’re meal prepping. Just use a larger pot (10–12 quart) and add a few extra minutes to the simmering time.
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Save This Recipe & Tell Me How It Went!
This ham and cabbage soup is the kind of recipe that becomes a regular in your rotation—it’s simple, forgiving, and genuinely delicious. If you make it, I’d love to hear how it turned out. Did you add any of your own touches? Did it become a weeknight favorite in your kitchen? Drop a comment below and let me know. And don’t forget to save this recipe so you can find it again when you’re craving something warm and cozy.
Stay cozy,
Theo
Ham and Cabbage Soup
Ingredients
Equipment
Method
- Melt butter in a large soup pot over medium heat. Add the onion, bell pepper, and celery. Sauté for about 5 minutes until the onion softens and becomes fragrant.
- Stir in the carrots, cabbage, potatoes, ham, and half of the fresh dill. Pour in the water and season with 1 teaspoon salt and ½ teaspoon pepper.
- Partially cover the pot and bring to a boil over medium-high heat. Stir once, then lower the heat to medium-low and simmer for 45–55 minutes until the carrots and potatoes are fork-tender.
- For a thicker soup, scoop out a small ladle of broth into a bowl. Whisk in 1–2 tablespoons of cornstarch until smooth and stir the slurry back into the pot.
- Add the remaining fresh dill, taste, and adjust salt and pepper as needed. Serve hot.