Description
A delicious and hearty soup made with ham, cabbage, and fresh vegetables.
Ingredients
Scale
- 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
- 1–2 tablespoons cornstarch (optional, for thickening)
Instructions
- 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.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- To freeze, let the soup cool completely before transferring it to an airtight container.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg