Billies Potato Cabbage Ham Soup Recipes

POTATO CABBAGE SOUP WITH HAM

Steps:

• Peel potatoes and cut them into 1/4" dice. Cut carrots into 1/4" dice. Coarsely chop scallions. Cut ham into 1/4" dice. Shred cabbage.
• In a medium saucepan, melt butter over medium heat until hot but not smoking. Add potatoes, carrots and scallions and saute until scallions are wilted, about 5 minutes.
• Stir in flour and cook, stirring, for 1 minute.
• Add cabbage, water, broth, dill and pepper, and bring the mixture to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer 20 minutes, stirring occasionally.
• Just before serving, gently mash vegetables with a potato masher to thicken liquid if desired. Stir in the ham. .
• (Notes: I don't mash the potatos because I prefer potato soup that way, and it is already pretty thick for me. I also have used chicken bullion and water to make the broth called for, and it has worked fine for me.).

BILLIE'S POTATO-CABBAGE-HAM SOUP

Steps:

• Peel potatoes and carrots. Cut into 1/4" dice. Shop scallions and cut ham into 1/4" dice (set aside the ham).
• Melt butter. Add all veggies EXCEPT cabbage. Saute 5 minutes.
• Stir in flour and cook 1 minute...stir...stir....stir
• Add cabbage, water, broth, dill and pepper. Bring to a boil. Reduce heat and simmer 20 minutes covered.
• Just before serving, lightly mash those potatoes with a masher to just thicken a little. Now add the ham and give a few minutes to heat through.

CREAMED CABBAGE AND HAM SOUP

Steps:

• In a Dutch oven, combine broth and vegetables. Cover and simmer until vegetables are tender, about 20 minutes. , In a large saucepan, melt butter; stir in flour. Gradually add milk and cream; cook and stir until thickened. Stir into vegetable mixture. Add ham, salt, pepper and thyme; heat through. Garnish with parsley.

HAM AND CABBAGE SOUP

Steps:

• Add broth, ham, cabbage, potatoes, onion, carrot, bay leaf and parsley to a soup pot, cover and bring to a boil.
• Reduce heat and simmer 20 minutes or until potatoes are tender.
• Add corn and cream, simmer uncovered until corn is tender.
• Season with salt and pepper and ladle into soup bowls.

POTATO AND CABBAGE SOUP

Steps:

• In a large saucepan or Dutch oven, saute onion in butter until tender. Add the water, cabbage, potatoes, bouillon, pepper and garlic. Cover and simmer for 20-25 minutes or until potatoes are tender. Stir in ham; heat through.

POTATO, HAM AND CABBAGE SOUP

Steps:

• Shred cabbage. Peel potatoes and cut them into 1/4" dice. Cut carrots into 1/4" dice. Coarsely chop scallions. Cut ham into 1/4" dice. In a medium saucepan, melt butter over medium heat until hot but not smoking. Add potatoes, carrots and scallions and saute until scallions are wilted, about 5 minutes. Stir in flour and cook, stirring, for 1 minute. Add cabbage, water, broth, dill and pepper, and bring the mixture to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer 20 minutes, stirring occasionally. Just before serving, gently mash vegetables with a potato masher to thicken liquid if desired. Stir in the ham. Serves 4.