This is a simple but tasty meal and makes perfect use with left over ham and ham bone from a ham dinner.
Course
Main Course
Cuisine
American
Keyword
cabbage, cheese soup, ham
Prep Time10minutes
Cook Time1hour10minutes
Total Time1hour20minutes
Servings6
Calories112kcal
AuthorDenise Wright (MyLifeCookbook.com)
Ingredients
4 cupsHam Stock or water
½head cabbage, roughly 3 cups cabbage
2carrots chopped
2celery stalks chopped
½onion chopped
2large potatoes chopped
2cupsham chopped
salt and pepper to taste
Instructions
To make your ham stock, place your ham bone in a slow cooker and fill with water. Add a few bay leaves and peppercorns if you have them.
Cook over night and then strain the next morning.
Set your stockpot in the refrigerator for a few hours so that the fat will rise to the top, harden and can be easily skimmed off.
Add your ham stock to a large stock pot. Heat to medium high.
Add all your vegetables and let simmer until they are soft. May take up to an hour.
Add in your chopped ham and cook for additional 10 minutes.
Season with salt and pepper.
Serve with crusty bread.
Recipe Notes
While this recipe uses potatoes, you can just eliminated them to make it low carb. With out the potatoes each serving has roughly 112 calories and 6.2g net carbs. So it can be a low carb and low calorie soup!