Ham Bean And Cabbage Soup Recipes

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HAM AND CABBAGE SOUP



Ham and Cabbage Soup image

Make and share this Ham and Cabbage Soup recipe from Food.com.

Provided by Lorac

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

5 cups chicken broth
1 lb cooked ham, cubed
6 cups roughly chopped cabbage
4 medium baking potatoes, peeled and cut into 1/2 inch cubes (about 4 cups)
1 large onion, chopped
3 carrots, peeled and chopped
1 bay leaf
2 teaspoons dried parsley
1 (16 ounce) package frozen corn
1 cup light cream
salt & freshly ground black pepper
1 teaspoon salt
1/2 teaspoon pepper

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.

BEAN CABBAGE SOUP



Bean Cabbage Soup image

I used to love my Italian grandmother's homemade minestrone. She was very particular about ingredients and where she bought them. Since I cook for only my husband and myself, I have simplified her recipe and cut down on the amounts. If I do say so myself, it's almost as good as Nonna Teresa's.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 2 servings.

Number Of Ingredients 14

2 tablespoons chopped celery
1 tablespoon chopped onion
1 teaspoon olive oil
1 garlic clove, minced
1/3 cup cubed zucchini
1/3 cup cubed peeled potato
1/3 cup sliced carrot
1 can (14-1/2 ounces) reduced-sodium beef broth
1/2 cup cannellini beans, rinsed and drained
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
Dash pepper
1/2 cup coarsely chopped cabbage
1/4 cup cooked rice
1 tablespoon grated Parmesan cheese

Steps:

  • In a saucepan, saute celery and onion in oil for 2-3 minutes. Add garlic and saute for 1 minute. Add the zucchini, potato and carrot; saute for 3 minutes. Stir in the beef broth, beans, basil and pepper. Bring to a boil. Stir in cabbage. , Reduce heat; cover and simmer until potatoes are tender, about 20 minutes. Just before serving, stir in rice and cheese.

Nutrition Facts : Calories 165 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 530mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

BASIC HAM AND BEAN SOUP



Basic Ham and Bean Soup image

Hearty ham and bean soup. Easy to make and a great way to use a leftover ham bone. This soup also has lots of mixed vegetables.

Provided by J. A. McConville

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 3h

Yield 9

Number Of Ingredients 12

1 pound dry great Northern beans
8 cups water
½ teaspoon salt
1 ham hock
1 cup chopped carrots
½ stalk celery, chopped
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon mustard powder
2 bay leaves
2 cups chopped ham
½ teaspoon ground white pepper

Steps:

  • Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
  • After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
  • Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.

Nutrition Facts : Calories 256.9 calories, Carbohydrate 29 g, Cholesterol 30 mg, Fat 8 g, Fiber 9 g, Protein 18.1 g, SaturatedFat 2.7 g, Sodium 771.4 mg, Sugar 1.5 g

HAM AND WHITE BEAN SOUP



Ham and White Bean Soup image

One of my family's favorite soups. Great on chilly days. For bean lovers, add a second can of white beans.

Provided by ScottF

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 40m

Yield 6

Number Of Ingredients 9

1 tablespoon olive oil
1 onion, diced
1 ½ teaspoons Italian seasoning
1 quart chicken broth
1 (15.5 ounce) can white beans, drained
1 (14.5 ounce) can petite diced tomatoes
½ head cabbage, shredded
¾ pound ham, diced
2 stalks celery, chopped

Steps:

  • Heat olive oil in a soup pot over medium-high heat. Cook and stir onion in hot oil until tender, about 5 minutes.
  • Season onion with Italian seasoning. Continue to cook and stir for 1 more minute.
  • Stir chicken broth, white beans, tomatoes, cabbage, ham, and celery into the pot. Bring to a boil, then reduce heat to low; simmer until celery and cabbage are tender, 15 to 20 minutes.

Nutrition Facts : Calories 298.6 calories, Carbohydrate 26.8 g, Cholesterol 35.1 mg, Fat 13.6 g, Fiber 7.3 g, Protein 18.5 g, SaturatedFat 4.2 g, Sodium 1498.3 mg, Sugar 6.6 g

HAM, CABBAGE AND WHITE BEAN SOUP



Ham, Cabbage and White Bean Soup image

This soup is perfect any time of the year. It's full of cabbage, meat, and some vegetables that make this a hearty delicious bowl of pure comfort food and so healthy for you.

Provided by Claudia Lamascolo

Categories     ham recipes, soup recipes, white bean recipes, comfort food recipes

Time 2h20m

Number Of Ingredients 17

Leftover Ham with bone attached pull chunks off and add to the pot along with the bone.
Note: You can also just buy pre-packaged ham cubes to add. Chicken breast, leftover pork roast bone (shoulder or butt) bacon, and smoked pork chops, bacon, pot roast, kielbasa, or whatever leftovers you have!
6 carrots cleaned and sliced or a few cups of fingerling carrots
6 potatoes, peeled and cubed
2 cups small navy beans freshly cooked or canned other cooked white beans (if canned rinse well)
5 or 6 cut-up plum tomatoes fresh or canned
2 stalks of celery with leaves minced
2 cloves minced garlic
1 tablespoon granulated garlic
1 head regular or savoy curly cabbage, cut into quarters
16 oz can chicken broth or homemade that's what I use
1/2 cup white wine
water
1/2 teaspoon each oregano, basil, garlic powder, thyme, parsley
Salt and pepper to taste
cayenne pepper (optional) just a pinch
instructions:

Steps:

  • In a large pot, fill water half full, add broth, wine, all the vegetables, ham bone, and herbs.
  • Sprinkle to taste with salt and pepper.
  • Cook until all vegetables are tender.
  • Add cooked beans, cook 1/2 hour more.
  • If in need add more water or chicken broth.
  • Remove ham off the bone and add back to the pot.
  • Serve with crusty Italian bread broken up in the bowl... or just dunk it!

Nutrition Facts : Calories 486.63, Fat 17.73, SaturatedFat 5.73, Carbohydrate 50.88, Fiber 12.54, Sugar 8.06, Protein 31.41, Sodium 1361.21, Cholesterol 76.88

HAM AND CABBAGE SOUP



Ham and Cabbage Soup image

This easy cabbage soup recipe is hearty, healthy, easy to make, and tastes fantastic. Before adding to the soup, taste your ham to see how salty it is. Depending on the salt level, you may not need to add any additional salt to the soup. Taste and adjust the seasoning of the soup a few times during cooking.

Provided by Adam and Joanne Gallagher

Categories     Soup

Time 30m

Yield Makes about 8 cups of soup or 4 to 6 servings

Number Of Ingredients 14

3 tablespoons olive oil
2 cups chopped onion (1 medium)
2 cups chopped carrot (4 medium)
1 1/2 cups cubed lean ham steak (7.5 ounces)
1 tablespoon minced garlic (3 cloves)
1 tablespoon chopped fresh rosemary or use 1 teaspoon dried rosemary
1/2 teaspoon fresh ground black pepper
Pinch crushed red pepper flakes
8 cups chopped cabbage (1 1/2 pounds)
1 (15-ounce) can diced tomatoes with juices
6 cups low sodium chicken, ham or vegetable stock/broth, see our chicken stock recipe
2 bay leaves
Salt, to taste
3 lemon slices or more to taste

Steps:

  • Heat two tablespoons of the olive oil in a stockpot pot or Dutch oven over medium heat. Add the onions, carrots, and the ham. Cook, stirring every once and a while until the vegetables have softened and the onions are translucent; 8 to 10 minutes.
  • Add the garlic, rosemary, black pepper, and the red pepper flakes. Cook, while stirring, for one minute. Stir in the cabbage, and then pour in the canned tomatoes and their juices as well as the stock. Add the bay leaves.
  • Raise the heat to medium-high and bring the soup to a boil. Taste then adjust with salt. The ham does add some salt to the soup so you may not need a lot of additional seasoning.
  • Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer. Simmer for 20 minutes or until the cabbage, and other vegetables are tender.
  • Remove the pot from the heat and remove the bay leaves. Stir in the lemon slices and the remaining tablespoon of olive oil. Taste and season with more salt and pepper. Serve.

Nutrition Facts : ServingSize About 1 cup, Calories 157, Fat 7.8g, SaturatedFat 1.5g, Cholesterol 12mg, Sodium 436.4mg, Carbohydrate 13.7g, Fiber 4.2g, Sugar 5.1g, Protein 11.1g

CABBAGE AND WHITE BEAN SOUP



Cabbage and White Bean Soup image

Categories     Soup/Stew     Bean     Onion     Potato     Quick & Easy     Ham     Winter     Cabbage     Parsley     Gourmet

Yield Makes 4 to 6 main-course servings

Number Of Ingredients 13

1 cup dried white beans such as Great Northern, navy, or cannellini (7 oz), picked over and rinsed
1 whole clove
1 medium onion, peeled and left whole
2 1/2 lb smoked ham hocks
3 qt water
6 fresh parsley sprigs
1 Turkish or 1/2 California bay leaf
1 fresh thyme sprig
2 garlic cloves, finely chopped
1 lb yellow-fleshed potatoes such as Yukon Gold (3 to 4 medium)
1 lb cabbage, cored and cut into 1/2-inch pieces (6 cups)
1/2 stick (1/4 cup) unsalted butter, softened
12 (1/2-inch-thick) slices from a baguette

Steps:

  • Soak beans in cold water to cover by 2 inches at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain in a colander.
  • Stick clove into onion. Bring ham hocks and 3 quarts water to a boil in a wide 6- to 7-quart heavy pot, skimming off any froth, then reduce heat and simmer, covered, 1 hour. Add beans, onion, parsley, bay leaf, thyme, and garlic and simmer, uncovered, stirring occasionally, until beans are almost tender, 40 to 50 minutes.
  • When beans are almost done, peel potatoes and cut into 1-inch pieces. Add potatoes and cabbage to beans, then simmer, uncovered, until vegetables are very tender, 20 to 25 minutes.
  • Remove ham hocks. When ham hocks are cool enough to handle, discard skin and bones, then cut meat into bite-size pieces. Stir into soup with salt and pepper to taste. Discard bay leaf and onion.
  • Spread butter on both sides of bread, then toast in a 12-inch heavy skillet over moderate heat, turning over once, until golden, about 2 minutes total.
  • Serve soup with toasts.

HAM AND BUTTER BEAN SOUP WITH SAVOY CABBAGE



Ham and Butter Bean Soup with Savoy Cabbage image

Provided by Erica Julson

Time 1h30m

Number Of Ingredients 16

2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
2 large stalks celery, diced
2 large carrots, diced
1 large dried bay leaf
2 teaspoons dried thyme
1 teaspoon salt
1 teaspoon ground black pepper
2 quarts chicken stock
1 small savoy cabbage, cored and shredded or thinly sliced (about 4 very large handfuls)
2 cups diced ham
3 (15oz) cans butter beans
1/3 cup chopped parsley
1 tablespoon apple cider vinegar
Freshly grated parmesan cheese, baguette slices, and freshly cracked black pepper, for serving

Steps:

  • Heat the olive oil in a dutch oven or other heavy soup pot over medium heat. Add the onion, garlic, celery, carrots, bay leaf, thyme, salt, and pepper and sauté until softened, and just about to start browning.
  • At this point, add the chicken stock, cabbage, ham, and butter beans and stir to combine. Bring to a boil, then reduce the heat to a simmer. Cover and let cook for 45 minutes, until some of the beans have broken down slightly to thicken the soup, and the cabbage is cooked through. Turn off the heat and stir in the parsley and apple cider vinegar.
  • Ladle into deep soup bowls, top with parmesan and freshly grated parmesan cheese, and serve with baguette slices.

HAM & CABBAGE SOUP (INSTANT POT)



Ham & Cabbage Soup (Instant Pot) image

This Instant Pot Ham and Cabbage Soup is a delicious blend of cabbage, ham, potatoes, carrots, onion and celery that is both comforting and satisfying!

Provided by Trish - Mom On Timeout

Categories     Soup

Number Of Ingredients 13

1 large onion (chopped)
1 large carrot (peeled and chopped)
2 celery ribs (chopped)
1 ½ cups green cabbage (roughly chopped)
1 ½ cups ham (chopped)
1 ½ cups potatoes (roughly chopped)
4 ½ cups chicken broth (or stock, low sodium)
1 bay leaf
½-1 tablespoon balsamic vinegar (to taste)
1 teaspoon dried parsley
½ teaspoon thyme
½ teaspoon salt
½ teaspoon pepper

Steps:

  • Cut up the onion, carrot, celery, cabbage, ham, and potatoes, and put them in the Instant Pot.
  • Mix the chicken broth with the bay leaf, balsamic vinegar, parsley, thyme, salt and pepper and pour the liquid over the cabbage and ham mixture. Give everything a good stir.
  • Close the lid of the Instant Pot and turn the knob to seal.
  • Set the Instant Pot to cook on "meat/stew" for 15 minutes.
  • Once the timer goes off, do a natural release for 15 minutes.
  • Remove the lid and remove the bay leaf. Serve immediately.

Nutrition Facts : Calories 168 kcal, Carbohydrate 7 g, Protein 13 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 33 mg, Sodium 1900 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

HAM, BEAN AND CABBAGE SOUP



Ham, Bean And Cabbage Soup image

this soup is good on a cold day and if you work all day it will be quick and easy to fix

Provided by Patsy Fowler @hellchell1

Categories     Bean Soups

Number Of Ingredients 10

1 small onion, chopped
2 - carrots, peeled and chopped
2 tablespoon(s) vegetable oil
2 cup(s) water or chicken broth
8 ounce(s) precooked ham or smoked turkey, diced
2 cup(s) cabbage, shredded
1 can(s) (14.5 oz) diced tomatoes, undrained
1 teaspoon(s) chili powder
1 can(s) (16 oz) great northern beans, drained
- salt and pepper, to taste

Steps:

  • In a large saucepan, saute the onion and carrots in oil until the onion is tender.
  • Add water or broth, ham or smoked turkey, cabbage, tomatoes and chili powder.
  • Bring the mixture to a boil. Lower heat, cover and simmer the soup for 15-20 minutes.
  • Add the beans, salt and pepper. Continue to simmer for 20-25 minutes or until cabbage is tender.

SMOCKED HAM HOCK BEAN CABBAGE SOUP (GARBURE)



Smocked Ham Hock Bean Cabbage Soup (Garbure) image

The Garbure is a rustic soup from the Gascony region consisting of smoked ham hock, beans, cabbage and seasonal vegetables slowly stewed. It's rich, full of smokey flavor and intentionally thick: it's said a Garbure is ready when the ladle can stand upright in the pot. This robust soup is a great classic of French mountain cooking and best enjoyed on a blistery Winter day. Rural origins Like many French dishes, the Garbure was once peasant food, only cooked and enjoyed in rural areas of the South West of France....

Provided by Audrey

Categories     Fall

Yield 8-12

Number Of Ingredients 1

8 ounces (225g) dried white beans2.5lbs (1.15kg) Smoked Ham Hock1 large onion, peeled8-10 cloves1 celeri branch4 bay leaves4-5 thyme sprigs3 1/2 tbsp (50g) duck fat (or butter)2 garlic cloves, crushed2 large carrots, peeled and cubed1 large turnip, peeled and cubed1 leek, cut in ½-inch half rounds½ medium-size savoy cabbage, shredded3-4 Russet potatoes, peeled and cubed1 tsp red pepper flakes

Steps:

  • The day before, add the dried beans to a bowl and cover with water. Let soak overnight, or at least 12 hours.
  • Make the broth - poke the cloves into the whole peeled onion. Add the onion, celeri branch, bay leaves, thyme and ham hock into a large pot over high-medium heat. Add about 4.5 litres (18cups) of water or enough to cover the ham hock. Bring the water to a bowl, lower the temperature to low and simmer for 1 hour, covered.
  • In a large frying pan, melt the duck fat over medium-high heat. Add the garlic, carrots, turnips and leek. Cook for about 6-7 minutes, stirring occasionally until the leek is translucent (but not caramelized yet).
  • After the one hour, add the vegetables and drained beans to the broth. Season with salt and pepper. Simmer for one hour, covered.
  • In the meantime, blanch the cabbage - heat up a medium pot of salted water and bring to a boil. Add the shredded cabbage and cook for 3 minutes until the leaves slightly soften. They should keep their vibrant color. Immediately transfer the cabbage to a colander and pass under cold water to stop the cooking process. Set aside to drain.
  • After the one hour, add the blanched cabbage to the soup and simmer for 30 minutes, covered. Add the potatoes to the soup and simmer for 30 more minutes, covered.
  • Remove the ham hock from the pot and transfer it onto a cutting board. Discard off the skin and excess fat and shred the meat with a fork; at this point the meat should fall off the bones easily. Return the shredded meat to the pot. Remove the clove-spiked onion, celeri and herbs from the pot. Discard the cloves and herbs, chop up the onion and celeri and place them back in the soup.
  • Cook for 15 more minutes with no lid and adjust seasoning if needed. To test the thickness of the soup, stick a soup ladle in the pot: if it stands upright on its own, it's ready. It not, continue simmering the soup until it thickens more.
  • Serve in individual bowls with a light sprinkle of red pepper flakes and big slices of bread on the side.

Nutrition Facts : Calories 200, Fat 20 grams

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