Cabbage, Ham and Vegetables Soup

Ham and Cabbage Soup

I was late with the menu last week – I admit, I had a lazy (but busy) weekend). I’ll try to get back on schedule, now…..

This is the 7 Day menu, including the two first courses; for the 6 Day menu plan without first courses, check-out the sidebar.

We also have just the 6 Main Courses

All plans include the Shopping List

Friday: Faux Poached eggs with Tortillas
Shrimp and Scallop Newburg
Buttered Brussels Sprouts

Saturday: Savoy Cabbage, Walnuts and Mushrooms
Corsican Beef and Pasta
Fried Carrots

Sunday: Cabbage Soup with Ham and Vegetables
Cheese Biscuits

Monday: Corsican Beef
Barley ‘Risotto’ Style, with Leeks
Sautéed Shredded Brussels Sprouts with Leeks

Tuesday: Cabbage Soup with Ham and Vegetables
Baked Apples

Wednesday: Chicken with Tomato/Yogurt Sauce
Pasta with Browned Butter and Pepper
Rutabagas with Bacon and Onion

Thursday: Pork Tenderloin Braised with Apples and Onions
Garlic Oven Fries
Rutabagas with Bacon and Onion

One of the best things about winter (could be the only good thing) is soup.

I love soup…. And this one is hearty, warming, healthy…. and easy.  Done in just an hour!

Many vegetable soups use regular, white cabbage.  I decided to make one featuring Savoy or green cabbage.

Using a slice of ham from the deli this goes together quickly for a warming, winter meal. 

Stirring in a bit of cornstarch at the end gives the broth a more luscious ‘mouth feel’.  This is enough for 4 servings. 

Cabbage Soup with Ham and Vegetables

Total time: 60 minutes  


  • 3 medium potatoes
  • 4 medium carrots
  • 3 ribs celery
  • 1 large onion
  • 2/3 Savoy cabbage, 4  – 5 cups
  • 10oz (300gr) baked or pink ham
  • 1 tbs olive oil
  • 2 bay leaves
  • 1 tsp Herbes de Provence
  • 6 – 8 cups chicken stock  or water plus ham base
  • 2 tbs cornstarch (maizena) dissolve in 1/4 cup water
Ham and Cabbage Soup

What is better on a cold winter night than hot soup!


  • Roughly chop onion. 
  • Peel carrots; then slice by cutting in half the long way (in 2 or mores sections) then into half or quarter circles. 
  • Peel and slice potatoes to a similar size. 
  • Slice celery, cutting the wide end in half lengthwise. 
  • Cut ham into small pieces. 
  • Remove dark green outer leaves from cabbage. Cut off a thick slice, avoiding the core. Lay flat, cut into 3 or 4 wedges, then thickly slice the wedges. 
  • Heat olive oil in a medium soup pot. Add onion and sauté until it starts to get tender, about 5 minutes.
  • Add celery and sauté 5 minutes longer.
  • Add ham and sauté briefly.
  • Add carrots, potatoes, cabbage, herbs and stock. Cover and simmer until vegetables are tender, 30 – 40 minutes.
  • To finish:
  • Remove bay leaves.
  • Dissolve cornstarch in water.
  • Uncover soup and increase heat.  When simmering hard, add cornstarch, stirring until it clears. Serve.
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