Creamed Cabbage and Ham Soup Recipe

4.5 3 3
Creamed Cabbage and Ham Soup Recipe
Creamed Cabbage and Ham Soup Recipe photo by Taste of Home
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Creamed Cabbage and Ham Soup Recipe

Read Reviews
4.5 3 3
Publisher Photo
Here's a delicious use of the ham and cabbage combination. A thick and hearty soup combined with subtle flavors, it is a favorite meal on our table during the winter months.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.

Ingredients

  • 2 cups chicken broth
  • 1 medium onion, diced
  • 1 cup diced celery
  • 1 medium head cabbage, shredded
  • 1 carrot, diced
  • 1/4 cup butter, cubed
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 2 cups half-and-half cream
  • 2 cups cubed fully cooked ham
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • Chopped fresh parsley

Directions

In a Dutch oven, combine broth and vegetables. Cover and simmer until vegetables are tender, about 20 minutes.
In a large saucepan, melt butter; stir in flour. Gradually add milk and cream; cook and stir until thickened. Stir into vegetable mixture. Add ham, salt, pepper and thyme; heat through. Garnish with parsley. Yield: 8 servings (2 quarts).
Originally published as Creamed Cabbage Soup in Bountiful Harvest Cookbook 1994, p63

Nutritional Facts

1 cup: 262 calories, 16g fat (9g saturated fat), 68mg cholesterol, 1262mg sodium, 16g carbohydrate (8g sugars, 4g fiber), 12g protein.

  • 2 cups chicken broth
  • 1 medium onion, diced
  • 1 cup diced celery
  • 1 medium head cabbage, shredded
  • 1 carrot, diced
  • 1/4 cup butter, cubed
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 2 cups half-and-half cream
  • 2 cups cubed fully cooked ham
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • Chopped fresh parsley
  1. In a Dutch oven, combine broth and vegetables. Cover and simmer until vegetables are tender, about 20 minutes.
  2. In a large saucepan, melt butter; stir in flour. Gradually add milk and cream; cook and stir until thickened. Stir into vegetable mixture. Add ham, salt, pepper and thyme; heat through. Garnish with parsley. Yield: 8 servings (2 quarts).
Originally published as Creamed Cabbage Soup in Bountiful Harvest Cookbook 1994, p63

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ahmom User ID: 3426126 19727
Reviewed Feb. 22, 2014

"this was good"

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murrell006 User ID: 2357453 13997
Reviewed Dec. 8, 2013

"This was surprisingly good!"

MY REVIEW
Carole22 User ID: 3731905 39584
Reviewed Feb. 27, 2011

"This is a really good cabbage soup. My grandsons loved this soup and normally do not eat cabbage."

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