Creamy Ham and Cabbage Soup Recipe

Name: Creamy Ham and Cabbage Soup Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 serving
Ingredients: 2 tablespoon olive oil; 1 large onion; 1 carrot; 2 celery stalks; 1 lb ham; 5 cups chopped cabbage; 3 cups broth; salt and pepper to taste; 12 oz frozen cauliflower; ¾ cup half-and-half; 2 tablespoon green onion

User Reviews

4.9

48 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
6
Calories
311 kcal
Course
Main Course
Cuisine
American

Creamy Ham and Cabbage Soup Recipe

Soren Pugh

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This Creamy Ham and Cabbage Soup recipe makes a thick and hearty keto meal that is perfect for cooler fall weather. It's loaded with vegetables and is one of my favorite ways to use up leftover ham.

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Ingredients

Servings

2 tablespoon olive oil
1 large onion chopped
1 carrot sliced
2 celery stalks chopped
1 lb ham cubed or chopped (or other protein of your choice)
5 cups chopped cabbage about ½ dead
3 cups broth chicken or vegetable
salt and pepper to taste
12 oz frozen cauliflower cooked
¾ cup half-and-half or milk (or soy milk for a dairy-free version)
2 tablespoon green onion chopped (or another herb)

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Instructions

STOVETOP: Heat a dutch pan over medium heat, add oil and saute onion, carrot, and celery until onion is tender (about 4 minutes). Add ham, cabbage, broth, and salt and pepper. Bring to a boil and then reduce heat to medium-low. Cover and let it simmer, covered, for about 10 minutes or until veggies are tender.
Meanwhile, blend the cooked cauliflower with half-and-half until smooth, about 1 minute. Add blended mixture to the cooked veggies in the pan, stir well, and simmer for 5 minutes, uncovered. Adjust the seasonings to taste and serve with chopped green onions on top.
CROCKPOT: Layer the ingredients in your crockpot starting with the cabbage. Pour the broth over the top and add seasonings. Cook on low for 5 to 6 hours. Pour in the cream and blended cauliflower mixture and heat for 30 minutes. Stir and serve.
INSTANT POT: Press the sauté button and let it heat. Add oil and cook onion, carrot, and celery until onion is tender (about 3 minutes). Place the cabbage, vegetables, and ham in your Instant Pot.
Sprinkle on your seasonings. Pour the broth over the top. Seal the lid and turn the valve. Set your pressure cooker or Instant Pot to manual, high pressure, and cook for 5 minutes. After 5 minutes, allow for a natural release for 10 minutes, followed by releasing the rest of the pressure. Add the cream that you blended with the cauliflower and stir. Serve and enjoy.

Notes

Make ahead and storage
Make ahead and storage
Make ahead and storage
Make ahead and storage
You can easily make my ham and cabbage soup ahead of time and reheat it when it's time for dinner. It will stay good for 3 to 5 days in a container with a tightly fitting lid.
You can easily make my ham and cabbage soup ahead of time and reheat it when it's time for dinner. It will stay good for 3 to 5 days in a container with a tightly fitting lid.
You can easily make my ham and cabbage soup ahead of time and reheat it when it's time for dinner. It will stay good for 3 to 5 days in a container with a tightly fitting lid.
You can easily make my ham and cabbage soup ahead of time and reheat it when it's time for dinner. It will stay good for 3 to 5 days in a container with a tightly fitting lid.
Or, if you simply want to save prep time, chop all of the veggies and meat and place them in separate containers in the fridge.
Or, if you simply want to save prep time, chop all of the veggies and meat and place them in separate containers in the fridge.
Or, if you simply want to save prep time, chop all of the veggies and meat and place them in separate containers in the fridge.
Or, if you simply want to save prep time, chop all of the veggies and meat and place them in separate containers in the fridge.
If you want to freeze this dish, it's best to freeze it before you add the cream to the base. Soups that are dairy-based often separate when it comes time to reheat them.
If you want to freeze this dish, it's best to freeze it before you add the cream to the base. Soups that are dairy-based often separate when it comes time to reheat them.
If you want to freeze this dish, it's best to freeze it before you add the cream to the base. Soups that are dairy-based often separate when it comes time to reheat them.
If you want to freeze this dish, it's best to freeze it before you add the cream to the base. Soups that are dairy-based often separate when it comes time to reheat them.

Nutrition Information

Show Details

Calories 311kcal (16%) Carbohydrates 12g (4%) Protein 19g (38%) Fat 21g (32%) Saturated Fat 7g (35%) Cholesterol 58mg (19%) Sodium 1416mg (59%) Potassium 584mg (17%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 2133IU (43%) Vitamin C 51mg (57%) Calcium 80mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 311 kcal

% Daily Value*

Calories	311kcal	16%
Carbohydrates	12g	4%
Protein	19g	38%
Fat	21g	32%
Saturated Fat	7g	35%
Cholesterol	58mg	19%
Sodium	1416mg	59%
Potassium	584mg	12%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	2133IU	43%
Vitamin C	51mg	57%
Calcium	80mg	8%
Iron	1mg	6%