Go Back
ham cabbage soup

Ham and Cabbage Soup

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 Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 6
Calories 112 kcal
Author Denise Wright (MyLifeCookbook.com)


  • 4 cups Ham Stock or water
  • 1/2 head cabbage, roughly 3 cups cabbage
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 1/2 onion chopped
  • 2 large potatoes chopped
  • 2 cups ham chopped
  • salt and pepper to taste


  1. 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.
  2. Cook over night and then strain the next morning.
  3. 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.
  4. Add your ham stock to a large stock pot. Heat to medium high.
  5. Add all your vegetables and let simmer until they are soft. May take up to an hour.
  6. Add in your chopped ham and cook for additional 10 minutes.
  7. Season with salt and pepper.
  8. 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!