Hot Ham And Cabbage Soup – Make A Double Batch!

We always have a nice ham dinner for Easter and Christmas and Grandma and Grandpa’s house. Even with our ever-growing family, there always seems to be some leftover. You can only do so much with leftover ham. Whenever I leave I yell “Let me know when you’re making soup!” Mom’s or Grandpa’s…either way it’s a meal that brings back some of the memories of your childhood. At least it does for me!

I plan to make a double batch of this soup 🙂



1 tablespoon Mazola vegetable oil

2 large onions, chopped (about 2 cups)

1 clove garlic, minced

6 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic)

1/4 teaspoon Mccormick’s ground black pepper

3 cups shredded green cabbage

1 large potato, diced (about 2 cups)

1/2 of an 8 ounce cooked ham steak, cut into 2-inch-long strips (about 1 cup)

2 tablespoons chopped fresh parsley

1 teaspoon caraway seed (optional)


Heat the oil in a 6-quart saucepot over medium-high heat. Add the onions and garlic and cook for 3 minutes or until tender, stirring occasionally.

Stir the broth, black pepper, cabbage, potato and ham in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the potato is tender.

Stir in the parsley and caraway seed, if desired.




Quick Tip: Put all ingredients in the slow cooker for the day.
Thank you Kitchen Bounty for this great photo.