A Really Delicious Ham, Cabbage and Potato Soup, a Saint Patricks Day Inspiration. This soup is a variation of a dish my mother prepared often, Ham and Cabbage. In the soup version of her original recipe, the ham, cabbage, potatoes, leeks, carrots and celery cook together.
During the cooking, the potatoes soften and become the creamy background for this really tasty dish.
A great one dish meal with minimal preparation, maximum taste. Since we are celebrating soup this month of March, here is another to try, A Really Delicious Ham, Cabbage and Potato Soup. Let’s Cook!
A Really Delicious Ham, Cabbage and Potato Soup.
Ham Cabbage and Potato Soup, a creamy soup with carrots, leeks, and celery
- 1-1 1/2 lbs Piece of Baked Ham (or leftover ham)
- 5 medium Potatoes, chopped 1/8 th
- 1 head Cabbage, cored, chopped
- 3 cups Leeks chopped
- 3 cups Carrots, chopped
- 2 cups Celery, chopped
- 8 cups Broth, vegetable or chicken
- 2 tbls Olive oil, extra virgin
- 2 cloves Garlic, crushed, chopped or smashed
- 1 cup Parsley, Italian flat leaf chopped
- 1 Bay leaf
- Sea salt and fresh ground pepper to taste
Chop all vegetable, set aside
Peel and chop the potatoes, set aside
Cube the ham into bite size pieces, set aside
In a large soup pot, add olive oil and garlic, sauté the garlic until lightly golden, add the leeks, carrots and celery. On a medium low heat continue to cook while mixing the vegetables
Add the potatoes, ham, bay leaf and parsley
Pour the broth over the vegetables and ham, add salt and pepper, bring the soup to a boil then turn to a simmer and cook until the potatoes and cabbage are softened approximately 1 hour
Here are some other delicious soups recipes to try