This Old-Fashioned Ham and Cabbage Soup with Potatoes is the kind of simple, hearty meal that tastes like something simmered in a family kitchen for generations.
Tender chunks of ham cook with cabbage, potatoes, carrots, celery, onion, garlic, and savory broth until everything becomes soft and flavorful. The ham adds smoky richness, the potatoes make the soup satisfying, and the cabbage becomes tender and slightly sweet as it cooks.
It is especially good for using leftover holiday ham, cold-weather dinners, budget-friendly family meals, meal prep, or an easy one-pot supper.
Serve it with warm bread or biscuits for a complete comfort-food meal.
Why You’ll Love This Recipe
Perfect for leftover ham. Holiday leftovers become an entirely different meal.
One-pot recipe. Everything cooks together in a Dutch oven or soup pot.
Budget-friendly. Cabbage, potatoes, carrots, and onions stretch a smaller amount of meat.
Comforting but not overly heavy. The broth stays light while the potatoes make it filling.
Easy to customize. Add beans, corn, bacon, sausage, or extra vegetables.
Meal-prep friendly. The flavors become even better after resting overnight.
Freezer-friendly. The soup base freezes well, though potatoes soften slightly after thawing.
Ingredients
Ham
- 3 cups cooked ham, diced
- 1 ham bone or ham hock, optional for extra flavor
Vegetables
- 1 small head green cabbage, chopped, about 6–7 cups
- 1½ pounds Yukon Gold or red potatoes, cut into bite-size pieces
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
Soup Base
- 1 tablespoon butter
- 1 tablespoon olive oil
- 6 cups chicken broth or ham broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- Salt to taste
Optional Flavor Boosters
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon crushed red pepper
- 1 can white beans, drained
- 1 cup corn
For Serving
- Chopped parsley
- Green onions
- Crusty bread
- Cornbread
- Biscuits
Ingredient Notes
Ham
Use fully cooked ham.
Good options include:
- Leftover baked ham
- Smoked ham
- Spiral ham
- Ham steak
Dice the ham into bite-size pieces.
Because ham can be salty, taste the soup before adding extra salt.
Ham Bone
If you have a leftover ham bone, add it while the soup simmers.
It gives the broth more smoky flavor and makes the soup taste like it has cooked much longer.
Remove the bone before serving.
Cabbage
Green cabbage works best.
Chop it into medium pieces because it shrinks significantly as it cooks.
Potatoes
Yukon Gold or red potatoes hold their shape well in soup.
Russet potatoes can also be used, but they tend to break down more and create a slightly thicker broth.
Broth
Chicken broth is convenient and works beautifully.
If your ham is very salty, choose lower-sodium broth.
How to Make Old-Fashioned Ham and Cabbage Soup with Potatoes
Step 1: Prepare the Vegetables
Dice the onion.
Slice the carrots and celery.
Cut the potatoes into roughly equal bite-size pieces.
Chop the cabbage.
Mince the garlic.
Step 2: Sauté the Aromatics
Heat butter and olive oil in a large Dutch oven or soup pot over medium heat.
Add:
- Onion
- Carrots
- Celery
Cook for approximately:
5–6 minutes
until they begin to soften.
Step 3: Add Garlic
Stir in the minced garlic.
Cook for:
30 seconds.
Step 4: Add Ham
Add the diced ham.
Cook for about:
2–3 minutes
so it picks up a little color.
Step 5: Add Seasonings
Stir in:
- Thyme
- Parsley
- Smoked paprika
- Black pepper
Add optional Worcestershire and Dijon if using.
Step 6: Add Broth
Pour in:
6 cups broth.
Add the bay leaf.
If using a ham bone, add it now.
Step 7: Add Potatoes
Stir in the potatoes.
Bring the soup to a gentle boil.
Reduce heat to a simmer.
Cook for approximately:
10 minutes.
Step 8: Add Cabbage
Add the chopped cabbage.
Stir well.
It may look like a lot at first, but it will quickly cook down.
Step 9: Simmer
Continue simmering for approximately:
15–20 minutes
or until:
- Potatoes are tender
- Cabbage is soft
- Carrots are cooked through
Step 10: Remove Ham Bone
If using a ham bone, remove it.
Pick off any usable meat and return that meat to the soup.
Discard the bone.
Step 11: Taste and Adjust
Taste the broth.
Add extra:
- Black pepper
- Thyme
- Salt, only if needed
If you want more broth, add another cup.
Step 12: Serve
Remove the bay leaf.
Ladle into bowls and garnish with parsley or green onions.
Serve hot with bread or biscuits.
Expert Tips for the Best Ham and Cabbage Soup
Taste before adding salt. Ham and broth can already contain plenty.
Cut potatoes evenly. Similar-sized pieces cook at the same rate.
Add cabbage after the potatoes begin cooking. This prevents it from becoming too soft.
Use a ham bone if you have one. It adds a deeper old-fashioned flavor.
Don’t overcook the potatoes. They should be tender but still hold their shape.
Use lower-sodium broth when possible. This gives you better control over seasoning.
Let leftovers rest overnight. The flavor becomes even better the next day.
Delicious Variations
Ham, Cabbage and White Bean Soup
Add:
1 can drained cannellini or Great Northern beans.
This makes the soup even heartier.
Ham and Cabbage Soup with Corn
Add:
1 cup corn
during the final 10 minutes.
Creamy Ham Cabbage Potato Soup
Stir in:
1 cup half-and-half or heavy cream
near the end.
Keep the heat low after adding dairy.
Smoked Sausage Cabbage Soup
Replace part of the ham with sliced smoked sausage.
Bacon Ham and Cabbage Soup
Add cooked crumbled bacon before serving.
Spicy Ham and Cabbage Soup
Add:
- Red pepper flakes
- Cayenne
- Hot sauce
Slow Cooker Ham and Cabbage Soup
Add everything except cabbage to the slow cooker.
Cook on:
LOW for 6–7 hours
or
HIGH for 3–4 hours.
Add cabbage during the final 45–60 minutes.
Ham and Cabbage Soup Without Potatoes
Leave out the potatoes and add white beans or extra vegetables instead.
What to Serve With It
This soup pairs especially well with:
- Crusty bread
- Cornbread
- Dinner rolls
- Biscuits
- Grilled cheese
- Green salad
- Roasted vegetables
For a classic old-fashioned meal, serve it with warm cornbread or buttered biscuits.
Make Ahead & Meal Prep
This soup is excellent for making ahead.
Prepare it completely and refrigerate after cooling.
The flavors deepen overnight, making it especially good for next-day lunches.
For meal prep:
- Divide into airtight containers.
- Refrigerate individual portions.
- Keep bread or crackers separate.
If you plan to freeze the soup, slightly undercook the potatoes so they hold their shape better after thawing.
Storage, Freezing & Reheating
Refrigerator
Store cooled soup in airtight containers for approximately:
3–4 days.
Freezer
The soup can be frozen.
Potatoes may become slightly softer after thawing, but the flavor remains good.
For best results, freeze in individual portions.
Stovetop Reheating
Warm over medium-low heat until hot.
Add a splash of broth or water if the soup has thickened.
Microwave
Reheat individual portions in short intervals, stirring between each one.
Frequently Asked Questions
Can I use leftover holiday ham?
Yes. This is one of the best recipes for leftover ham.
Can I add a ham bone?
Absolutely. It adds much deeper flavor to the broth.
What potatoes work best?
Yukon Gold or red potatoes hold their shape particularly well.
Can I use bagged cabbage?
Yes. Pre-shredded cabbage is a useful shortcut.
Can I make this in a slow cooker?
Yes. Add the cabbage toward the end so it does not become overly soft.
Can I add beans?
Yes. White beans make the soup especially hearty.
Can I make it creamy?
Yes. Stir in cream or half-and-half during the final few minutes.
Why is my soup too salty?
The ham or broth may have been especially salty. Add unsalted broth or water to dilute it.
Can I freeze it?
Yes, though potatoes can soften slightly after thawing.
Can I use smoked sausage instead of ham?
Yes. Sliced smoked sausage is an excellent substitute.
Printable Old-Fashioned Ham and Cabbage Soup with Potatoes Recipe
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: About 55 minutes
Servings: 6–8
Ingredients
- 3 cups cooked diced ham
- 6–7 cups chopped green cabbage
- 1½ pounds potatoes, cubed
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 6 cups chicken broth
- 1 teaspoon thyme
- 1 teaspoon parsley
- 1 bay leaf
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- Salt to taste
- Optional ham bone
Instructions
- Heat butter and olive oil in a large soup pot.
- Add onion, carrots, and celery.
- Cook for 5–6 minutes.
- Add garlic and cook 30 seconds.
- Stir in ham.
- Add thyme, parsley, paprika, and pepper.
- Pour in broth.
- Add bay leaf and optional ham bone.
- Add potatoes.
- Simmer for 10 minutes.
- Add cabbage.
- Simmer another 15–20 minutes until vegetables are tender.
- Remove ham bone and bay leaf.
- Return any meat from the bone to the soup.
- Taste and adjust seasoning.
- Serve hot with bread or biscuits.
Final Thoughts
Old-Fashioned Ham and Cabbage Soup with Potatoes is a simple, economical dinner built around ingredients that have been used in home kitchens for generations.
Smoky ham, tender cabbage, potatoes, carrots, celery, garlic, and herbs simmer together into a comforting broth that is filling without being overly rich.
It is especially practical after holidays because leftover ham can become a completely new meal while inexpensive vegetables stretch the recipe into several generous servings.