I can’t get enough soup!
Why am I so obsessed?
Could it be the cozy, warm bowl of broth when it’s chilly outside? Or the fact that it’s a one-pot meal, meaning fewer dishes? Or is it the hearty, perfectly cooked veggies that are flavored juicy ham and fresh herbs?
I’m not entirely sure, but I’m just going to say soup is cozy and delicious, and it’s all I ever want in life.
Today’s du jour is Old-Fashioned Ham, Cabbage and Potato, inspired by leftover ham from Christmas and the bag of Yukon golds sitting on my kitchen counter. I had to make a trip to the store for cabbage, but let me tell you – it’s absolutely necessary in this soup, and worth the trip. I love love love how it melts into the soup and creates a luscious broth that I wanna drink all day long. It reminds me of boiled dinner, and I LOVE boiled dinner.
I’m also digging the addition of celery salt and all-natural bouillon. It’ll be our little flavor secret, friends.
Oh, did I mention it’s a one-pot dish, meaning there’s only one dish to wash?
Life is so good.
- 1 Tbsp. butter or oil
- 1 small yellow onion, diced
- 1 large carrot, peeled and sliced
- 2 cloves garlic, minced
- 3 medium Yukon gold potatoes, diced (peels left on)
- 1 small head green cabbage, chopped
- 1-1 ½ cup(s) diced ham
- 1 Tbsp. fresh thyme leaves, chopped
- ¾ tsp. coarse salt + more for tasting
- ½ tsp. ground black pepper + more for tasting
- ¼ tsp. celery salt
- 2 (32 oz.) containers unsalted chicken stock
- 1-2 bay leaves
- 1-2 Tbsp. all-natural chicken bouillon
- In a large Dutch oven or stock pot, heat butter or oil to medium-high heat. Add onion and carrot and saute until just starting to soften, about 3-4 minutes. Stir in garlic. Add potatoes, cabbage and ham and stir to combine. Stir in thyme leaves, salt, black pepper and celery salt. Add the chicken stock and bay leaf and bring to a simmer. Place lid on pot and reduce to a very low simmer. Allow to cook 30-35 minutes, until potatoes and cabbage are soft. Stir in bouillon. Taste and adjust seasoning, if necessary.
- Note: Soup will taste better the next day, or after simmering for several hours.