Ham and Cabbage Soup

Soup is a recipe that’s always on repeat in our house when the winter cold arrives. And we like something that’ll stick-to-your-ribs and warm you up. Made with simple pantry ingredients, this ham and cabbage soup is hearty and flavorful, but without being too heavy. It’s a great way to use up leftover ham, and the rich, luxurious broth is so unbelievably satisfying.

This perfect meal involves minimal prep (just throw everything in the pot!) and easy clean up. It’s something we always make the day after a big holiday meal to feed a crowd with no stress. If you like hearty soups like this one, try this easy Irish potato soup and this savory ham and lentil soup, too.

A small white bowl with ham and cabbage soup on a small white plate with a spoon. The large pot of soup is in the background along with slices of bread. — 📸 Photography by **Kendra Reeder**

Why you’ll love this recipe

Ready in 30 minutes: With little prep and a simple process, this soup comes together quickly. Serve it from start to finish in just about 30 minutes.
Budget-friendly: Just a handful of affordable, yet hearty, ingredients make this tasty soup. It’s easy on your wallet but still fills you up.
One-pot meal: This soup comes together in one pot, so there are minimal dishes and almost no cleanup.
Great for meal prep: This soup is perfect to prep ahead so you have a meal at the ready when you need it, and the leftovers store beautifully, too.

Tips for Busy Cooks

I like to save the cooked ham bone or ham hock from my holiday spiral ham and store them in a zip-top bag in the freezer. They keep for months and are the perfect addition to this soup. They’re great to have on hand and simple to grab and use at a moment’s notice. They add so much flavor, and the meat is so tender that it almost melts in the savory broth.

Key Ingredient Notes

Butter or olive oil – Flavor for the veggies and helps them soften as they saute.
Onion, celery & carrots – The mirepoix base for any great soup or stew.
Bell pepper – I like the flavor of green here, but use any color you have.
Garlic powder or garlic – Either works and both add nice, aromatic flavor.
Cabbage – The star ingredient. Use hearty green cabbage.
Chicken broth – To create the savory, warm broth. Any low-sodium broth or stock will do.
Cooked ham – Slightly smokey, adds tons of flavor and protein.
Frozen peas – I love to throw in extra veggies for my family when I can.

How to make ham and cabbage soup

A large stainless pot with vegetables cooking.

Melt butter or heat oil in a large pot over medium heat. Add onion, celery, carrots, and bell pepper (if using). Sauté for about 4–5 minutes until veggies begin to soften.

Add garlic powder or minced garlic and stir for another 30 seconds.

A large stainless pot, cubed ham and shredded cabbage.

Stir in chopped cabbage, broth, cooked ham, black pepper, and salt. If using peas, add them now.

A large pot with ham and cabbage soup simmering.

Increase the heat and bring to a gentle boil. Then reduce the heat to low, cover, and simmer for about 20–25 minutes, until the cabbage is tender and flavors meld together.

A large pot with ham and cabbage soup cooking.

Taste and adjust seasoning as needed. Serve hot in bowls.

Expert Tips:

Best type of ham: A leftover cooked ham bone from the holidays is ideal here. They have a ton of smoky flavor that creates the deep, savory broth in the soup, and usually some excess meat that is tender and delicious. If you don’t have one, no problem – grab a small, smoked ham hock from the store. This will also create a rich, hearty soup. You could even use a ham steak, if you’re in a pinch.
Seasoning with salt: Ham can be pretty salty, so let soup simmer and cook for a bit before adding in extra salt. Taste as you go, and adjust seasoning, as needed. If it ends up tasting too salty, add in some water to dilute the broth.
Add extra veggies: I like to add in any veggies that need to be used up. This stretches the soup and makes it even more hearty. Spinach, kale, potatoes, green beans or even frozen corn are great additions.
Use pre-chopped veggies: If you want to serve this up even faster, use these. You’ll have almost zero prep! Get them from the store, or prep them in advance and store in the fridge until you’re ready to use.
Thicken the soup: Add starchy potatoes (yukons or reds are great) or beans to easily thicken the soup. As they cook and break down, or if you mash them slightly, they’ll create a creamy, luxurious consistency.

What to serve with ham and cabbage soup

Crusty bread or dinner rolls
Cornbread or biscuits
Half of a grilled cheese: It doesn’t get more classic than the soup-sandwich combo.
Simple tuna sandwich
Strawberry walnut salad

Storage

Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat and simmer on the stove over medium heat until hot.

This is a great freezer soup too. Store cooled leftovers in an airtight container in the freezer for 4 months. Thaw in the fridge overnight before you’re ready to serve, and reheat on the stove.

You can make this soup ahead of time and either store in the fridge or freezer until you’re ready to serve.

A large white pot with ham and cabbage soup. Slices of baguette with bowls and spoons in the background.

FAQs

What other types of ham can I use?

Smoked ham hocks or shanks work nicely. A leftover ham bone from a holiday spiral ham is delicious, or you could use a thick ham steak cut into cubes. All add nice flavor and tender meat to the soup.

Can I freeze cabbage soup with ham?

Absolutely. This soup freezes beautifully. Store cooled soup in an airtight container in the freezer for up to 4 months. When ready to serve, thaw in the fridge overnight and reheat on the stove.

What other vegetables can I add to ham and cabbage soup?

Potatoes, white beans, green beans, spinach or kale, mushrooms or even corn would be delicious add-ins to this soup.