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Easy Ham, Cabbage, and Potato Soup Recipe – This classic Irish soup is loaded with meaty chunks of ham, shredded fresh cabbage, and plenty of hearty veggies. It’s ready in about an hour and perfect to enjoy as a cozy meal on St. Patrick’s Day or any night of the week!
Why We Love This Ham and Cabbage Soup Recipe
If you’re looking for a comforting soup recipe that’s not too complicated or heavy, this old-fashioned Ham and Cabbage Soup is always a winner!
This rustic, chunky soup incorporates everything you need in a hearty meal: Meat, potatoes, lots of veggies, and a savory broth. And it gets extra bonus points for being a one-pot meal! So you know the family is going to love this one. (Because everyone is happy when the dish-washer is happy, amirite?!)
Our traditional cabbage and potato soup is perfect for St. Patrick’s Day dinner… It’s like a lighter soup version of classic corned beef and cabbage, but with precooked ham. Speaking of, this recipe is also a great way to use up leftover ham from Easter celebrations or Sunday dinner!
Ingredients You Need
- Butter – unsalted
- Onion – peeled and chopped
- Bell pepper – any color (we’re using red pepper) seeded and chopped
- Celery – chopped
- Carrots – chopped
- Green cabbage – chopped or shredded
- Potatoes – yellow or red potatoes with the skin left on, diced
- Ham – cooked, shredded or diced
- Fresh dill – chopped
- Water – or chicken broth or vegetable broth
- Salt and black pepper – to taste
- Cornstarch – optional, to thicken the soup
How to Make Cabbage and Ham Soup
- Set a large soup pot over medium heat. Once hot, add butter and onions, peppers, and celery to the pot. Sauté the veggies for 5 minutes.
- Then add the remaining veggies, ham, water (or broth), and half of the fresh chopped dill. Stir, Add 1 teaspoon of salt and ½ teaspoon of pepper to the pot, and stir again.
- Partially cover the pot and bring to a boil. Stir the soup once it bubbles, then partially cover again and lower the heat to a steady simmer. Cook for about 45 minutes, stirring occasionally.
- Once the veggies are fork-tender and the cabbage potato soup has cooked down to thicken a bit, it’s ready to serve!
Pro Tip: If you would like a thicker soup base, scoop out a small portion of broth and let it cool slightly. Then, stir in 1- 2 tablespoons of cornstarch and stir the cornstarch slurry back into the bubbling broth.
- Remove the pot from the heat and stir in the remaining chopped dill. Taste the ham and cabbage soup and add additional salt and pepper, if needed.
Get the Complete (Printable) Cabbage Soup with Ham Recipe Below. Enjoy!
Recipe Variations
- Protein – Swap chopped ham for another protein of your choice, like cubed cooked turkey, corned beef, or shredded pieces of chicken. This Irish cabbage soup is also delicious with cooked ground sausage!
- Vegetarian or Vegan – Leave out the ham and add an extra ‘tater’ or two to make this a hearty vegetarian cabbage potato soup. Use your favorite plant-based nondairy butter and – ta-da! – it’s an easy vegan recipe!
- Other Veggies – Feel free to change things and omit some vegetables, double-up on others, or add in extras! Sometimes, I like to stir in a handful of fresh baby spinach or chopped kale for some extra flavor and nutrients.
- Herbs – Not a fan of dill? No worries! Finish the soup with a sprinkling of other fresh herbs like chopped parsley or chives. Also, throw in minced garlic for extra flavor.
- Servings – As-is, this recipe makes a large batch of soup, with about 8-10 servings. Halve the ingredients to make a smaller amount for a family of 4-5.
Serving Suggestions
This flavorful soup is a fabulous main dish for celebrating Saint Patrick’s Day, or to enjoy as a cozy winter or spring dinner. It takes just over an hour to make this recipe, which is great for any night of the week!
Ladle the hot cabbage and potato soup into large bowls and serve with squares of fluffy cornbread, hunks of crusty bread, or buttery rolls.
Can’t get enough veggies? While this soup is brimming with cabbage, potatoes, and carrots, it’s always a good idea to have a fresh green salad on the table, too!
Frequently Asked Questions
Cool the cabbage and potato soup completely before transferring it to an airtight container. Leftovers will keep well for up to 3-4 days in the fridge.
Yes, you can! However, the cabbage will lose some of its tenderness when frozen and then reheated.
Let the soup cool, then transfer to an airtight container. (I suggest wrapping the container in a layer of aluminum foil for extra protection from freezer burn.) Freeze for up to 3 months, and thaw in the fridge overnight before reheating.
Ham and Cabbage Soup Recipe
This classic Irish soup is loaded with meaty chunks of ham, shredded fresh cabbage and plenty of hearty veggies. It’s ready in about an hour and perfect to enjoy as a cozy meal on St. Patrick’s Day or any night of the week!
Servings: 8 – 10 servings
- 2 tablespoons butter
- 1 large onion chopped
- 1 bell pepper seeded and chopped
- 1 cup chopped celery
- 1 ½ cups chopped carrots
- 4 cups chopped green cabbage or shredded
- 2 cups diced potato
- 2 cups diced ham or shredded ham
- 3 tablespoons fresh chopped dill divided
- 10 cups water
- Salt and pepper
- Optional: 1-2 tablespoons cornstarch for thickening
Set a large 6-8 quart soup pot over medium heat. Add the butter to the pot. Then add the onions, peppers, and celery. Sauté the veggies for 5 minutes.
Stir in the chopped carrots, cabbage, potatoes, ham, and half of the chopped dill to the pot. Pour in the water. Add 1 teaspoon of salt and ½ teaspoon of pepper to the pot.
Partially cover the pot and bring to a boil. Stir the soup, then partially cover again, lower the heat, and allow the soup to simmer for 45 to 55 minutes, stirring occasionally.
Once the carrots and potatoes are tender, and the soup has cooked down to thicken, it’s ready to serve. If you would like a thicker soup base, scoop out a small portion of broth, stir in 1- 2 tablespoons of cornstarch, and stir the cornstarch slurry back into the bubbling broth.
Add the remaining chopped dill to the soup pot. Stir well, then taste. Add additional salt and pepper if needed.
To Freeze: Let the soup cool, then transfer to an airtight container. (I suggest wrapping the container in a layer of aluminum foil for extra protection from freezer burn.) Freeze for up to 3 months, and thaw in the fridge overnight before reheating.
Serving: 8oz, Calories: 126kcal, Carbohydrates: 17g, Protein: 7g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 23mg, Sodium: 446mg, Potassium: 444mg, Fiber: 3g, Sugar: 5g, Vitamin A: 4667IU, Vitamin C: 45mg, Calcium: 47mg, Iron: 1mg
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