Cabbage-Potato Soup with Ham
From: Sandra, South Carolina, USA
Servings: 6 to 8 servings
  • 6 quarts [6 L] water
  • 4 tablespoons [60 mL] liquid beef broth concentrate
  • 1 large bay leaf
  • 1 large meaty ham bone or small boneless ham
  • 1 large onion, chopped
  • 2 medium peeled carrots, thinly sliced
  • 2 large ribs celery, sliced
  • 2 large peeled potatoes, into chunks
  • 2 1/2 to 3 pounds [1.13 to 1.4 kg] shredded green cabbage
  • 1/4 teaspoons [1 mL] thyme
  • Salt and pepper, to taste
  • Pour water into a large casserole; mix in beef broth concentrate.
  • Add bay leaf and meaty ham bone or boneless ham; bring to a boil.
  • Lower heat and leave to simmer slowly until meat is tender to the fork, for approximately 1 1/2 to 2 hours.
  • Remove ham bone or meat from water.
  • Leave meat to cool.
  • Meanwhile, add chopped onion, carrot and celery slices, potato chunks and shredded cabbage to stock.
  • Bring to a boil.
  • Lower heat and leave to simmer slowly until vegetables are tender.
  • Meanwhile, cut cooled ham meat into bite-size pieces.
  • Return meat to pot, add thyme; salt and pepper to taste.
  • Simmer until meat is heated through, check for seasonings, and serve.