This creamy cabbage and ham soup is a heartwarming dish that blends a medley of fresh vegetables, savory herbs, and rich cream for a delightful taste of comfort in every bowl. Perfect for chilly days, this soup combines tender cabbage, diced ham, and a touch of thyme and marjoram for a nourishing, filling meal. Each ingredient comes together to create a balanced, creamy texture with a rich flavor that’s sure to become a favorite for cozy family dinners or casual gatherings.
Ingredients:
- 1 can (32 oz.) chicken broth
- 2 ribs celery, diced or sliced
- 1 medium-sized head of cabbage, either shredded or chopped
- 1 medium onion, diced
- 3 medium carrots, sliced
- 1 leek, washed and diced
- 1/4 cup unsalted butter
- 1/2 cup gluten-free flour (or regular flour)
- 1 1/2 tsp salt
- 3/4 tsp ground black pepper
- 1 quart of half-and-half or heavy whipping cream
- 2 cups cubed, fully cooked ham
- 2 tsp dried thyme
- 1 tsp dried marjoram
- 1 1/2 tsp fresh parsley, chopped (or 1/2 tsp dried parsley)
Instructions:
- Start by softening the celery, onion, carrots, and leek in melted butter over medium heat.
- Sprinkle the flour, salt, and pepper over the softened vegetables, stirring well to coat.
- Gradually pour in the chicken broth, stirring until the soup base thickens slightly.
- Add cabbage, ham, thyme, marjoram, and parsley, simmering until the cabbage becomes tender.
- Slowly stir in the half-and-half, heating until warm and creamy.
Conclusion:
Serve this creamy cabbage and ham soup with a sprinkle of fresh parsley and a slice of warm bread for the ultimate cozy meal. The delicate balance of rich cream, tender vegetables, and savory ham make it a go-to recipe when you need a little extra warmth and comfort. Perfect for a family dinner or as a next-day leftover that tastes even better!
Savory Cabbage and Ham Cream Soup
Ingredients
- 1 can 32 oz. chicken broth
- 2 ribs celery diced or sliced
- 1 medium-sized head of cabbage either shredded or chopped
- 1 medium onion diced
- 3 medium carrots sliced
- 1 leek washed and diced
- 1/4 cup unsalted butter
- 1/2 cup gluten-free flour or regular flour
- 1 1/2 tsp salt
- 3/4 tsp ground black pepper
- 1 quart of half-and-half or heavy whipping cream
- 2 cups cubed fully cooked ham
- 2 tsp dried thyme
- 1 tsp dried marjoram
- 1 1/2 tsp fresh parsley chopped (or 1/2 tsp dried parsley)
Instructions
- Start by softening the celery, onion, carrots, and leek in melted butter over medium heat.
- Sprinkle the flour, salt, and pepper over the softened vegetables, stirring well to coat.
- Gradually pour in the chicken broth, stirring until the soup base thickens slightly.
- Add cabbage, ham, thyme, marjoram, and parsley, simmering until the cabbage becomes tender.
- Slowly stir in the half-and-half, heating until warm and creamy.