Ham, Potato and Cabbage Soup

We had a huge ham for Easter. After sending some home with all the guests, we still had a lot. I left a good amount on the bone and boiled it down to a broth. And I mean a lot of broth! I split it up into two containers and froze it to make soup with at a later date – and later was this last week!

Here’s a delicious soup full of veggies and flavor. A perfect light meal.

Here’s How to Do it:

First make the broth. Place the bone and meat in a pot and cover with water. Add salt to taste. Bring it all to a boil, then simmer until the meat starts falling off the bone. Remove the bone from the water and let it cool. Pull the meat off and put it back in the pot. Simmer for another half an hour or so.

In a large pot, place the broth, ham and potato. Bring to a boil and simmer for about an hour, or until the potato is soft.

Add the cabbage, tomatoes and salt and pepper to taste. Simmer for another 30 to 40 minutes.

Garnish with fresh parsley. Serve hot! Delicious!

Ham, Potato and Cabbage Soup

A perfect soup for that leftover ham!

  • 2 cups ham stock
  • 2 medium yellow potatoes cut into chunks
  • 1-1/2 cups chopped ham
  • 2 cups shredded cabbage ((I used tri-colored coleslaw mix))
  • 1 14 oz can diced tomatoes
  • 4 Tablespoons minced fresh parsley for garnish ((optional))
  1. In a large pot, place the broth, ham and potato. Bring to a boil and simmer for about an hour, or until the potato is soft

  2. .Add the cabbage, tomatoes and salt and pepper to taste. Simmer for another 30 to 40 minutes. 

  3. Serve hot! Delicious!

To make the broth: Place the bone and meat in a pot and cover with water. Add salt to taste. Bring it all to a boil, then simmer until the meat starts falling off the bone. Remove the bone from the water and let it cool. Pull the meat off and put it back in the pot. Simmer for another half an hour or so.

© Copyright 2019 The Lazy Gastronome

 

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