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hama nd cabbage soup in a bowl
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5 from 1 vote

Creamy Ham and Cabbage Soup Recipe

This Creamy Ham and Cabbage Soup recipe makes a thick and hearty keto meal that is perfect for cooler fall weather. It's loaded with vegetables and is one of my favorite ways to use up leftover ham.
Course:Entree
Cuisine:American
Keywords:ham and cabbage soup, soup recipes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Calories311 kcal
Cost $ 0.75 per person

Equipment

  • Dutch Pan or Instant Pot or Crockpot
  • cutting board
  • knife

Ingredients

  • 2 tbsp olive oil
  • 1 large onion chopped
  • 1 carrot sliced
  • 2 celery stalks chopped
  • 1 lb ham cubed or chopped (or other protein of your choice)
  • 5 cups chopped cabbage about 1/2 dead
  • 3 cups broth chicken or vegetable
  • salt and pepper to taste
  • 12 oz frozen cauliflower cooked
  • 3/4 cup half-and-half or milk (or soy milk for a dairy-free version)
  • 2 tbsp green onion chopped (or another herb)

Instructions

  • STOVETOP: Heat a dutch pan over medium heat, add oil and saute onion, carrot, and celery until onion is tender (about 4 minutes). Add ham, cabbage, broth, and salt and pepper. Bring to a boil and then reduce heat to medium-low. Cover and let it simmer, covered, for about 10 minutes or until veggies are tender.
  • Meanwhile, blend the cooked cauliflower with half-and-half until smooth, about 1 minute. Add blended mixture to the cooked veggies in the pan, stir well, and simmer for 5 minutes, uncovered. Adjust the seasonings to taste and serve with chopped green onions on top.
  • CROCKPOT: Layer the ingredients in your crockpot starting with the cabbage. Pour the broth over the top and add seasonings. Cook on low for 5 to 6 hours. Pour in the cream and blended cauliflower mixture and heat for 30 minutes. Stir and serve.
  • INSTANT POT: Press the sauté button and let it heat. Add oil and cook onion, carrot, and celery until onion is tender (about 3 minutes). Place the cabbage, vegetables, and ham in your Instant Pot.
  • Sprinkle on your seasonings. Pour the broth over the top. Seal the lid and turn the valve. Set your pressure cooker or Instant Pot to manual, high pressure, and cook for 5 minutes. After 5 minutes, allow for a natural release for 10 minutes, followed by releasing the rest of the pressure. Add the cream that you blended with the cauliflower and stir. Serve and enjoy.

Recipe Notes

Make ahead and storage
You can easily make my ham and cabbage soup ahead of time and reheat it when it's time for dinner. It will stay good for 3 to 5 days in a container with a tightly fitting lid.
Or, if you simply want to save prep time, chop all of the veggies and meat and place them in separate containers in the fridge.
If you want to freeze this dish, it's best to freeze it before you add the cream to the base. Soups that are dairy-based often separate when it comes time to reheat them.
 

Nutrition

Calories: 311kcal | Carbohydrates: 12g | Protein: 19g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 1416mg | Potassium: 584mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2133IU | Vitamin C: 51mg | Calcium: 80mg | Iron: 1mg
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