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


  • 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 cup: 131 calories, 5g fat (2g saturated fat), 26mg cholesterol, 1078mg sodium, 12g carbohydrate (3g sugars, 2g fiber), 9g protein.


  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

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fjjefg User ID: 4390048 88087
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."

Concho367 User ID: 1379943 46624
Reviewed Oct. 16, 2011

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

MommaFlick User ID: 6038137 35525
Reviewed Jun. 13, 2011

"A bit salty will use less boulionne next time."

miblkjp User ID: 5574040 77586
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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