Creamy Ham and Cabbage Soup Recipe
User Reviews
4.9
32 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
10 mins
-
Total Time
25 mins
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Servings
6
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Calories
311 kcal
-
Course
Main Course
-
Cuisine
American
Creamy Ham and Cabbage Soup Recipe
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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
- 2 tablespoon olive oil
- 1 onion chopped, large
- 1 carrot sliced
- 2 celery chopped, stalks
- 1 lb ham cubed or chopped (or other protein of your choice)
- 5 cups cabbage about ½ dead, chopped
- 3 cups broth chicken or vegetable
- salt to taste
- black pepper to taste
- 12 oz cauliflower cooked, frozen
- ¾ cup half-and-half or milk (or soy milk for a dairy-free version)
- 2 tablespoon green onion chopped (or another herb)
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
(12%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
32 reviews
Excellent
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