Ham Cabbage Soup Food

HAM AND CABBAGE SOUP

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 AND CABBAGE SOUP

Steps:

• Heat two tablespoons of the olive oil in a stockpot pot or Dutch oven over medium heat. Add the onions, carrots, and the ham. Cook, stirring every once and a while until the vegetables have softened and the onions are translucent; 8 to 10 minutes.
• Add the garlic, rosemary, black pepper, and the red pepper flakes. Cook, while stirring, for one minute. Stir in the cabbage, and then pour in the canned tomatoes and their juices as well as the stock. Add the bay leaves.
• Raise the heat to medium-high and bring the soup to a boil. Taste then adjust with salt. The ham does add some salt to the soup so you may not need a lot of additional seasoning.
• Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer. Simmer for 20 minutes or until the cabbage, and other vegetables are tender.
• Remove the pot from the heat and remove the bay leaves. Stir in the lemon slices and the remaining tablespoon of olive oil. Taste and season with more salt and pepper. Serve.

HEARTY COUNTRY HAM AND CABBAGE SOUP

Steps:

• Heat oil in a large, heavy-bottomed pan. Add onion and fry until soft, about 5 minutes. Add country ham and cook for 3 to 4 minutes. Add chicken stock and potatoes; make sure potatoes are completely covered by the stock. Throw in thyme sprigs and bring to a boil.
• Reduce heat and simmer until potatoes are soft, about 20 minutes. Remove and discard thyme sprigs. Add cabbage and mix well; the liquid no longer needs to cover the cabbage-potato mix. Bring back to a boil.
• Cover and reduce heat; simmer until the thickest parts of the cabbage are softened, 5 to 10 more minutes. Taste, then season with salt and pepper if needed.
• Mix water and cornstarch in a small bowl and add slowly to the soup. Mix well and cook until soup is about the consistency of heavy cream or desired thickness; it should not be too thick. Cook for 2 to 3 more minutes before serving.

CREAMED CABBAGE AND HAM SOUP

Steps:

• In a Dutch oven, combine broth and vegetables. Cover and simmer until vegetables are tender, about 20 minutes. , In a large saucepan, melt butter; stir in flour. Gradually add milk and cream; cook and stir until thickened. Stir into vegetable mixture. Add ham, salt, pepper and thyme; heat through. Garnish with parsley.

HEARTY CABBAGE AND HAM SOUP

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.

CABBAGE SOUP WITH HAM

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.

CREAMY CABBAGE & HAM SOUP

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.

HAM AND CABBAGE SOUP

Steps:

• In a large saucepan or small stockpot over medium heat, warm the oil.
• Add the onion and cook, stirring occasionally, until starting to be translucent, about 5 minutes.
• Add the carrots, celery, and garlic and cook, stirring occasionally, until the carrots and celery are crisp-tender, about 3 minutes.
• Add the ham, broth, cabbage, and bay leaves and bring to a boil over high heat. Reduce to a simmer, cover, and cook until the cabbage is tender, 15 to 20 minutes. Add salt and pepper to taste. Remove the bay leaves before serving.
• To make ham broth, combine 2 smoked ham hocks, 1 carrot, 1 celery stalk, 1 onion (quartered), 2 bay leaves, 1 teaspoon whole peppercorns, and 4 quarts water in a large stockpot. Bring to a boil over low heat, reduce to a very gentle simmer, cover and cook until the meat falls off the ham hocks, 3 to 4 hours. Strain the broth and add salt and pepper to taste. Makes about 3 quarts.

HAM & CABBAGE SOUP

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!