Ham And Cabbage Soup With Potatoes & Beans
Classic ham and cabbage soup gets a hearty upgrade that makes it meal-worthy. This ham and cabbage soup with potatoes and beans makes delicious use of low-cost grocery staples.
I grew up in a very frugal family in rural Minnesota, and suppers during the fall and winter were often a big pot of soup. It was the main course, usually served with buttered bread and jam. My favorite, though? Saltine crackers with jam.
You see, a big pot of ham and cabbage soup would easily feed our whole family. And it would also make use of leftover ham and simple veggies and pantry staples.
I’ve been making soup like this for decades and I’m sharing it with you just in time for soup season!
Why You’ll Love This Soup
- It’s hearty & jam-packed with ingredients
- It makes great use of leftover ham
- It’s full of affordable ingredients (cabbage, potatoes, beans)
- It’s adaptable (scour your fridge for other veggies)
- It’s made in one pot
What You’ll Need To Make This Hearty Ham & Cabbage Soup
- Cabbage: Simple, affordable green cabbage works well in this recipe. I used half a medium head, finely shredded. You can substitute Cole slaw mix (a mix of shredded cabbage and carrots)
- Other vegetables: Besides cabbage, I added onions, carrots, garlic, and potatoes – with lots of room for additions and substitutions (like green beans, celery, rutabaga, grape tomatoes, etc.).
- Beans: I used a can of white navy beans, but you can substitute cannellini beans or another variety
- Ham: Full disclosure, this soup would be even better had I used chunks of ham, but alas, I was using up sliced ham from my freezer. Additions or substitutions that would be tasty? Bacon or smoked sausage or ring bologna.
- Chicken broth concentrate: Instead of buying cans or boxes of chicken broth, I simply use Better Than Bouillon chicken base. It has such great flavor and a spoonful goes very far when making homemade soup!
- Seasonings: This soup is seasoned with garlic, salt and pepper, chicken broth concentrate – and my not-so-secret soup flavor enhancer, apple cider vinegar
What To Serve With Ham And Cabbage Soup
This soup is hearty enough to be your main course, but consider serving it with buttered bread, garlic bread, toasted sourdough bread, cornbread or homemade buttermilk biscuits.
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How To Make This Soup
Making a delicious pot of this hearty ham and cabbage soup with potatoes and beans is simple – and involves layering flavors. Scroll down for full recipe, but here it is high level to get you started:
- Saute onions in butter. Add cabbage, carrots, potatoes, and garlic, seasoning with salt and pepper.
- Add ham, stir to brown slightly.
- Add can of beans with liquid included (do not drain!)
- Add water + chicken broth concentrate (like Better Than Bouillon)
- Add apple cider vinegar and salt and pepper, to taste.Â
- Cover and simmer for 15 to 20 minutes.
Leftovers & Reheating Instructions
Refrigerator: Let the soup cool, then store it in an airtight container in the fridge for up to 4 days. The flavor is even better on day two, once the ham and cabbage have had time to blend into the broth.
Reheating: Warm it on the stove over medium-low heat, stirring occasionally, until hot throughout. You can also microwave individual bowls in 60-90 second intervals, stirring in between. The beans and potatoes soak up broth as they sit, so add a splash of water or broth if the soup seems thick.
Ham And Cabbage Soup Variations
This soup is easy to change up depending on what’s in your pantry:
- Slow cooker: Add everything except the cabbage to the slow cooker and cook on low for 6-8 hours. Stir in the cabbage during the last hour so it doesn’t go limp.
- Instant Pot: Pressure cook the ham, beans, and potatoes on high for 10 minutes, then use the sauté function to simmer the cabbage until tender.
- Creamy version: Mash some of the potatoes right in the pot, or stir in a splash of milk or heavy cream at the end.
- More veggies: Carrots, celery, and extra onion all work well and stretch the pot even further.
- A little heat: Add a pinch of red pepper flakes or a dash of hot sauce to wake up the flavor.
- Different beans: Great northern, navy, or pinto beans are all good swaps for whatever you have on hand.
Frequently Asked Questions
Q: Can I use a ham bone instead of leftover ham?
A: Yes. Simmer the ham bone in the water for an hour or so before adding the vegetables, then pull off the meat, chop it, and stir it back into the pot. You’ll get extra flavor in the broth, so you may need less bouillon.
Q: Can I freeze ham and cabbage soup?
A: I don’t recommend it. Potatoes turn grainy after freezing and thawing, and cabbage gets soft and watery. This soup keeps well in the fridge for up to 4 days, so it’s better to make a pot and enjoy the leftovers that way.
Q: What kind of beans work best?
A: I use canned navy beans, but cannellini, great northern, or pinto beans are all good swaps. Keep the liquid from the can in the pot. It adds flavor and helps thicken the broth.
Q: Why does my soup taste too salty?
A: Ham and chicken bouillon both carry a lot of salt. Taste the soup before adding any extra salt, and add more water if it needs balancing. A little apple cider vinegar at the end brightens the flavor without adding more salt.
Try These Other Cold-Weather Soup Recipes
Mulligan Stew With Ground Beef
Ham And Cabbage Soup With Potatoes And Beans
Stretch this soup even farther by adding more vegetables, more beans or more water (with appropriate seasonings added).
Ingredients
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 1/2 head cabbage (medium sized), finely shredded (about 5 cups)
- 4 carrots, coarsely chopped
- 1 Russet potato, peeled and cut into chunks
- 1 tablespoon minced garlic
- 2 to 3 cups leftover ham chunks, (or sliced ham, chopped)
- 15-ounce can navy beans (do not drain!)
- 6 cups water
- 1 heaping tablespoon chicken flavored Better Than Bouillon, (or substitute chicken bouillon cubes)
- 2 teaspoons apple cider vinegar
- Salt and pepper, to taste
Instructions
- In a large soup pot, saute onions in butter over medium heat for 2 to 3 minutes. Add cabbage, carrots and potato, seasoning with salt and pepper. Cook for 4 minutes, stirring. Stir in garlic.
- Add ham and cook, stirring, until ham browns slightly. Stir in beans + liquid.
- Add water and chicken broth concentrate. Add apple cider vinegar, salt and pepper. Bring to a simmer, cover ,and cook for 15 to 20 minutes, allowing all the flavors to come together.
- Remove from heat and serve.