Creamy Cabbage Ham Soup Food

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CABBAGE SOUP WITH HAM



Cabbage Soup With Ham image

I found this recipe on Basic-Recipes.com and it sounded very good. Cabbage is one of my favorites and along with ham and apples you cant go wrong.

Provided by lauralie41

Categories     Ham

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

3 cups low sodium beef broth
2 cups green cabbage, finely shredded
2 medium leeks, well-washed and thinly sliced
1 medium carrot, thinly sliced
6 ounces ham, diced cooked boneless lean Virginia
1/4 teaspoon caraway seed
1 small granny smith apple, pared, cored and finely diced
2 tablespoons dry white wine
4 ounces red potatoes, cooked, peeled and diced
2 tablespoons fresh flat-leaf parsley, minced

Steps:

  • Using a large saucepan or dutch oven, bring broth to a boil and add the cabbage, leeks, carrot, ham, and caraway seeds. Reduce the heat to low, cover, and simmer for approximately 15 minutes or until carrot is tender.
  • Add apple and wine to mixture and simmer uncovered for approximately 3 minutes or until apple is just tender.
  • Stir in cooked potato and parsley, simmer 2-3 minutes or until soup is heated through. Divide evenly into 4 soup bowls and serve.

Nutrition Facts : Calories 145.6, Fat 2.8, SaturatedFat 0.9, Cholesterol 22.1, Sodium 673.8, Carbohydrate 18.3, Fiber 3.3, Sugar 6.8, Protein 11.5

HEARTY CABBAGE AND HAM SOUP



Hearty Cabbage and Ham Soup image

This hearty cabbage and ham soup is colorful, packed full of veggies, and comforting on a cold winter day.

Provided by Soup Loving Nicole

Categories     Ham Soup

Time 1h10m

Yield 8

Number Of Ingredients 14

2 tablespoons unsalted butter
2 stalk (blank)s celery ribs, sliced
1 medium onion, chopped
1 large carrot, diced
2 teaspoons all-purpose flour
6 cups chopped cabbage
6 cups chicken broth
1 pound cubed fully cooked ham
1 pound red potatoes, chopped
1 teaspoon dried parsley
¼ teaspoon ground thyme
¼ teaspoon dried marjoram
¼ teaspoon ground black pepper
½ cup frozen peas

Steps:

  • Melt butter in a large stockpot over medium-high heat. Add celery, onion, and carrot. Saute for 4 minutes. Stir in flour and cook 1 minute more.
  • Add cabbage, broth, ham, potatoes, parsley, thyme, marjoram, and ground pepper. Bring to a boil over medium-high heat, reduce heat, and simmer until potatoes are tender, about 30 minutes.
  • Stir in peas and cook for 10 minutes. Ladle into bowls and serve.

Nutrition Facts : Calories 257.8 calories, Carbohydrate 18.5 g, Cholesterol 44 mg, Fat 14.1 g, Fiber 3.9 g, Protein 14.3 g, SaturatedFat 5.6 g, Sodium 1651.7 mg, Sugar 5.5 g

CREAMY CABBAGE SOUP



Creamy Cabbage Soup image

Make and share this Creamy Cabbage Soup recipe from Food.com.

Provided by ElaineAnn

Categories     Low Cholesterol

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

1 medium cabbage, coarsely shredded
2 medium onions, sliced
2 garlic cloves, minced
2 large potatoes, peeled and cubed
3 cups ham, cubed
1/2 teaspoon paprika
6 cups chicken broth
3 tablespoons butter
3 tablespoons flour

Steps:

  • In a stockpot or Dutch oven, saute onions and garlic until softened.
  • Add cabbage, potatoes, ham and paprika.
  • Pour in chicken broth, and add a little water if needed to cover ham and vegetables.
  • Bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, about 20 minutes.
  • Drain, reserving liquid. Set aside cabbage, potatoes and ham in a bowl.
  • With the butter and flour make a roux in your stockpot or Dutch oven. Slowly add reserved liquid, stirring constantly over medium heat until sauce thickens slightly.
  • Add salt and pepper to taste.
  • Stir in the cooked vegetables and meat and simmer a few minutes to heat through.

Nutrition Facts : Calories 266.1, Fat 8.6, SaturatedFat 4.1, Cholesterol 38.8, Sodium 1426, Carbohydrate 28.5, Fiber 5.2, Sugar 6.5, Protein 19.5

POTATO AND CABBAGE SOUP



Potato and Cabbage Soup image

I traced this hearty soup recipe to my great-grandmother, whose parents were potato farmers in Ireland. My mom served many a bowlful of this soup while I was growing up, and I've done the same for my family.-Pat Rimmel, Ford City, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 14 servings (about 3-1/2 quarts).

Number Of Ingredients 9

1 large onion, chopped
2 tablespoons butter
10 cups water
6 cups chopped cabbage
4 cups diced peeled potatoes
3 tablespoons chicken bouillon granules
1/2 teaspoon coarsely ground pepper
1/2 teaspoon dried minced garlic
4 cups cubed fully cooked ham

Steps:

  • In a large saucepan or Dutch oven, saute onion in butter until tender. Add the water, cabbage, potatoes, bouillon, pepper and garlic. Cover and simmer for 20-25 minutes or until potatoes are tender. Stir in ham; heat through.

Nutrition Facts : Calories 131 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 1078mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.

HAM AND CABBAGE SOUP



Ham and Cabbage Soup image

Make and share this Ham and Cabbage Soup recipe from Food.com.

Provided by Lorac

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

5 cups chicken broth
1 lb cooked ham, cubed
6 cups roughly chopped cabbage
4 medium baking potatoes, peeled and cut into 1/2 inch cubes (about 4 cups)
1 large onion, chopped
3 carrots, peeled and chopped
1 bay leaf
2 teaspoons dried parsley
1 (16 ounce) package frozen corn
1 cup light cream
salt & freshly ground black pepper
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Add broth, ham, cabbage, potatoes, onion, carrot, bay leaf and parsley to a soup pot, cover and bring to a boil.
  • Reduce heat and simmer 20 minutes or until potatoes are tender.
  • Add corn and cream, simmer uncovered until corn is tender.
  • Season with salt and pepper and ladle into soup bowls.

HAM & CABBAGE SOUP



Ham & Cabbage Soup image

After pondering how to use up an extra head of cabbage we had, opted to make this tasty soup! Toast some crusty bread slices to go with it. My husband prefers simple flavors, so this is not "spiced up" with herbs, but I have made variations in the past with bay leaf, parsley, thyme, etc., whatever my mood was at the time! Hope you enjoy it.

Provided by NJWebGirl68

Categories     Ham

Time 2h

Yield 8 quarts, approx, 10-12 serving(s)

Number Of Ingredients 13

4 garlic cloves, minced
4 celery ribs, finely diced
4 carrots, medium, peeled and finely diced
1 onion, large, finely diced
1 tablespoon extra virgin olive oil
6 potatoes, golden, medium, peeled and finely diced
3 lbs boneless ham, cooked, cubed
1 head cabbage, medium, shredded and chopped into bite-size pieces
2 (14 1/2 ounce) cans beef broth
1 (32 ounce) box chicken broth
1 (14 1/2 ounce) can chicken broth
3 cups water
salt and pepper

Steps:

  • Heat olive oil in large stock pot, over medium-high heat. Add garlic, celery, carrots and onion. Season with salt and pepper. Cook until onion is translucent, about 6-8 minutes, stirring occasionally.
  • Add potatoes to pot, with 1 can chicken broth. Stir. Cover pot and simmer for 10 minutes.
  • Add all of the remaining broth, and water, and bring back to a low simmer.
  • Add cabbage and ham, cover and cook for approximately 20-30 minutes, stirring occasionally.
  • Ladle into servings bowls, and serve with some warmed bread (or toast). (Warning: this is very filling!) Enjoy!

Nutrition Facts : Calories 369.2, Fat 11.7, SaturatedFat 2.8, Cholesterol 97.5, Sodium 2784.4, Carbohydrate 33.2, Fiber 6, Sugar 6.5, Protein 33.1

CREAMY CABBAGE SOUP WITH HAM AND ROQUEFORT CROUTONS



Creamy Cabbage Soup With Ham and Roquefort Croutons image

Provided by Molly O'Neill

Categories     dinner, weekday, soups and stews, main course

Time 45m

Yield Four servings

Number Of Ingredients 12

1 teaspoon olive oil
3/4 cup onion, diced
3 cups chicken broth, homemade or canned (low-sodium)
1/4 teaspoon caraway seeds
1 large potato, peeled and quartered
1/2 head Savoy cabbage, cored and cut into 2-inch chunks
3 tablespoons heavy cream
1/2 pound smoked ham, cut into 1/4-inch cubes
1 teaspoon salt
Freshly ground pepper to taste
1 small sourdough baguette, cut across into 1/8-inch thick slices
1/4 pound Roquefort cheese, crumbled

Steps:

  • To make the soup, heat the olive oil in a large saucepan. Add the onion and cook until softened, about 5 minutes. Add the chicken broth, caraway seeds, potato and cabbage and bring to a boil. Lower the heat and simmer until the cabbage and potato are soft, about 25 minutes. Scrape the mixture into a blender and blend until smooth. Return the puree to the pan and stir in the cream, ham, salt and pepper. Warm the soup over low heat.
  • To make the croutons, preheat oven to 350 degrees. Place the bread slices on a baking sheet and cover each slice with crumbled Roquefort. Bake until croutons are crisp and the cheese is melted, about 5 minutes. Ladle the soup into 4 bowls and top each with 3 croutons. Serve immediately, passing remaining croutons separately.

Nutrition Facts : @context http, Calories 586, UnsaturatedFat 8 grams, Carbohydrate 72 grams, Fat 20 grams, Fiber 5 grams, Protein 32 grams, SaturatedFat 10 grams, Sodium 1751 milligrams, Sugar 9 grams, TransFat 0 grams

CREAMY CABBAGE & HAM SOUP



Creamy Cabbage & Ham Soup image

This is so good to serve on these below 0 degree days we have been having. A real comfort food for me. I have also chopped up turnips and added along with the other veggies. Serve with a nice crusty bread.

Provided by Denise in NH

Categories     Ham

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 lbs cabbage, chopped coarsely
2 cups diced cooked ham
1 1/4 cups shredded carrots (I use the already shredded in a bag to save time)
1 cup celery, sliced thin
1 small onion, chopped
1/4 cup butter or 1/4 cup margarine
2 (14 1/2 ounce) cans chicken broth
1 cup white wine
3/4 teaspoon celery salt (or adjust amount to your taste)
1 (5 1/2 ounce) can evaporated milk
1/3 cup flour
3/4 cup water

Steps:

  • In a large pot, combine the first 9 items and cook on high heat bringing mixture to a boil Reduce heat to medium/low (just a simmer) for about 40 minutes or until vegetables are tender.
  • Stir in the can of evaporated milk.
  • mix flour and water until smooth and add slowly to soup mixture.
  • Cook, stirring occasionally until mixture comes to a boil.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 272, Fat 14, SaturatedFat 7, Cholesterol 52.6, Sodium 476.8, Carbohydrate 16.8, Fiber 3.9, Sugar 5.8, Protein 15.1

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