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Potato and Cabbage Soup Recipe

I traced this hearty soup recipe to my great-grandmother, whose parents were potato farmers in Ireland. My mom served many a bowlful of this soup while I was growing up, and I've done the same for my family.—Pat Rimmel, Ford City, Pennsylvania

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Potato and Cabbage Soup Recipe

Prep: 10 min. Cook: 30 min.

Yield: 12-14 Servings

10 30 40

Ingredients

1 large onion, chopped
2 tablespoons butter
10 cups water
6 cups chopped cabbage
4 cups diced peeled potatoes
3 tablespoons chicken bouillon granules
1/2 teaspoon coarsely ground pepper
1/2 teaspoon dried minced garlic
4 cups cubed fully cooked ham

Directions

In a large saucepan or Dutch oven, saute onion in butter until tender. Add the water, cabbage, potatoes, bouillon, pepper and garlic. Cover and simmer for 20-25 minutes or until potatoes are tender. Stir in ham; heat through. Yield: 12-14 servings (about 3-1/2 quarts).

Nutritional Facts 1 serving (1 cup) equals 131 calories, 5 g fat (2 g saturated fat), 26 mg cholesterol, 1,078 mg sodium, 12 g carbohydrate, 2 g fiber, 9 g protein.

Originally published as Potato and Cabbage Soup in Taste of Home April/May 2001, p49

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Reviewed on Feb. 15, 2013 by fjjefg

This soup is quite tasty, even though I modified the recipe a bit. Instead of bouillon granules I used left over ham gravy and water saved from cooking veggies. I also used only about 4 cups of water. I sautéed garlic instead of adding minced garlic. I'd make it again.