Ham and Cabbage Soup

Mary Hunter


This recipe is comfort food. The combination and flavor of all the ingredients is so good that you can't just have one bowl. I guaranty that, because I've never been able to just have one.


☆☆☆☆☆ 0 votes

12 to 14
1 Hr 45 Min
2 Hr 10 Min
Stove Top


  • ·
    2 ham hocks about 3 pounds each
  • ·
    10-12 carrots sliced
  • ·
    1 extra large cabbage diced in chunks
  • ·
    2 large onions sliced
  • ·
    10 large potatoes diced
  • ·
    3 celery stalks diced or chop up celery leaves from one bunch of celery
  • ·
    2 large bay leaves
  • ·
    1 1/2 boxes of college inn chicken stock
  • ·
    pepper to taste.
  • ·
    salt might not be needed. depends on saltiness of ham. salt if desired

How to Make Ham and Cabbage Soup


  1. Cover ham hocks with water and cook until falling apart. Should take about one hour on medium heat on stove top. While this is cooking, prepare all the vegetables.
  2. Remove ham from broth, discard the bones and fatty pieces. Cut ham into large chucks. Skim off as much of the grease as possible from the broth or if you like, cool the broth, place in refrigerator for about an hour. The grease will float to the top for easy removal then place back on the stove. (Though this will take more time than I have allotted for preparation.)
  3. Add the potatoes, carrots, celery and bay leaves on medium or just below medium heat on the stove top. Cook about 20 minutes. Add the cabbage and onions and chicken stock. Cook an additional 40 minutes on the same heat or until all is tender, then add the ham and cook an additional 10 minutes. Serve with pumpernickel or dark rye bread. Enjoy.

Printable Recipe Card

About Ham and Cabbage Soup

Course/Dish: Other Soups
Main Ingredient: Pork
Regional Style: American

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