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Potato and Cabbage Soup Recipe

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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
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES:12-14 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 12-14 servings

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

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.

Directions

  1. 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).
Originally published as Potato and Cabbage Soup in Taste of Home April/May 2001, p49

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.

Reviews for Potato and Cabbage Soup(4)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 15, 2013

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.

MY REVIEW
Reviewed Oct. 16, 2011

Delicious soup, even my husband who isn't crazy about cabbage loved it!

MY REVIEW
Reviewed Jun. 13, 2011

A bit salty will use less boulionne next time.

MY REVIEW
Reviewed Dec. 19, 2010

very delicious, but will use a thickener next time to make it more filling. Goes great with croissants.

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