Slow Cooker Cabbage Potato & Ham Soup
When the weather turns chilly, there’s nothing quite like a bowl of warm, comforting soup. Our Slow Cooker Cabbage Potato & Ham Soup is an absolute delight, marrying the earthy flavors of cabbage, potatoes, and savory ham into every hearty spoonful. This soup not only fills your stomach but also warms your soul, making it perfect for a cozy night in or a hearty family meal. With minimal prep and the magic of the slow cooker, you can have a flavorful soup ready by the time you get home from your daily activities. This isn’t just another soup recipe; it’s your new go-to for a delicious, satisfying meal that your family will love.
Why You’ll Love This Slow Cooker Cabbage Potato & Ham Soup
This soup has something for everyone and is sure to become a favorite in your household. Here are some reasons why you’ll adore this recipe:
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Quick and Easy: With just a bit of chopping and loading your slow cooker, your work is done. It’s perfect for those busy days when you don’t want to spend hours in the kitchen.
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Perfect for Beginners: Even if you’re a novice cook, this simple recipe walks you through step by step, ensuring your success with minimal cooking experience.
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Ideal for the Whole Family: Packed with nutritious vegetables and protein, this soup is not only filling but also caters to both adult and kid palates.
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Economical: Utilizing leftover ham makes this dish wallet-friendly and prevents food waste, giving you a delicious meal without breaking the bank.
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Rich in Flavor: The slow cooking process melds all the ingredients together, creating a depth of flavor that is incredibly satisfying.
The Necessary Ingredients
Gathering the right ingredients is essential for making this scrumptious soup. Here’s what you’ll need:
- 2–3 cups leftover ham, diced (or ham steak), fat trimmed
- ½ medium green cabbage, cored and chopped (about 6–7 cups)
- 3 medium potatoes, peeled and cubed (Yukon gold or russet)
- 2 medium carrots, peeled and sliced into coins
- 2 ribs celery, sliced
- 1 small onion, finely chopped
- 3–4 cloves garlic, minced
- 6 cups low-sodium chicken or ham broth (plus more to thin if needed)
- 1 bay leaf
- 1 tsp dried thyme (or 1 tbsp fresh)
- ½ tsp smoked paprika (optional)
- ½ tsp black pepper
- ¾–1¼ tsp kosher salt, to taste
- 1–2 tsp apple cider vinegar or red wine vinegar
- Optional: ½ tsp mustard powder, 1 cup frozen peas (last 10 min), pinch red pepper flakes
- Fresh parsley, chopped, for garnish
Notes and Substitutions on Ingredients:
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Cabbage: If you’re not a fan of green cabbage, you can substitute it with savoy or napa cabbage, which adds a slightly different texture but works equally well.
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Broth: Low-sodium broth is recommended to help manage the saltiness of the dish. You can also use vegetable broth for a non-meat alternative.
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Ham: If you don’t have leftover ham, a ham steak can be used instead. Alternatively, turkey or chicken can provide a lighter protein choice.
How to Prepare the Slow Cooker Cabbage Potato & Ham Soup Step by Step
Here’s your simple, step-by-step guide to making this comforting soup:
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Combine Ingredients: Add the diced ham, chopped cabbage, cubed potatoes, sliced carrots, celery, onions, minced garlic, low-sodium broth, bay leaf, thyme, smoked paprika (if using), black pepper, and a small pinch of salt into the slow cooker. Stir to combine.
- Pro Tip: For even more flavor, sauté the garlic and onions in a little oil before adding them to the slow cooker! This trick brings out the sweetness of the onions and the depth of garlic flavor.
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Cook the Soup: Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the potatoes are tender and the cabbage is silky.
- Pro Tip: Cooking on LOW is ideal for enhancing the flavors as it allows the ingredients to blend beautifully.
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Finish the Soup: Remove the bay leaf and stir in the vinegar to brighten the flavors. Taste and adjust the salt and pepper as needed.
- Pro Tip: A splash of vinegar can elevate the soup, cutting through richness and enhancing the overall taste.
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Adjust Thickness: If the soup is too thick, stir in warm broth until desired consistency is reached; if too thin, simmer uncovered on HIGH for 10–15 minutes.
- Pro Tip: For a creamier texture, you can blend a portion of the soup with an immersion blender.
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Serve: Ladle the soup into bowls and garnish with chopped parsley and freshly cracked black pepper.
- Pro Tip: Serve with a side of crusty bread for a complete meal!
Serving Suggestions
Here are some delightful ideas to enhance your experience with this soup:
Perfect Pairings:
- Drinks: Serve with a light white wine, such as Sauvignon Blanc, or a refreshing iced tea.
- Sides: Accompany with warm, crusty bread or a light salad to balance the richness.
Occasions:
- Weeknight Dinner: This soup is ideal for a comforting weekday meal, served alongside a simple green salad.
- Cold Weather Gatherings: Perfect to serve during chilly evenings or family gatherings to bring everyone together.
Serving Tips:
- Top each bowl with a sprinkle of fresh herbs or a drizzle of olive oil for an added burst of flavor.
- Consider individual garnishes like shredded cheese or croutons for a textural contrast.
Storage and Reheating Tips
To maintain the quality of your leftover soup, follow these guidelines:
Refrigerated:
- Store in an airtight container for up to 3–4 days. Make sure it has cooled to room temperature before sealing.
Frozen:
- Freeze in a freezer-safe container for up to 3 months. Leave some space at the top as the soup will expand when frozen.
- Defrosting: Thaw overnight in the refrigerator or use the microwave for quicker results.
Reheating:
- Reheat on the stovetop over medium heat until warmed through, stirring occasionally. If it’s too thick, add a bit of broth or water to thin.
Guaranteed Success Tips
- Use Fresh Ingredients: The fresher your vegetables, the better the flavor of your soup.
- Don’t Rush the Cooking: Allowing the soup to cook on low heat for the full time will yield a more deeply flavored dish.
- Tweak Seasoning: Always taste before serving; every broth and ham can vary in saltiness.
- Store Properly: Make sure to refrigerate leftovers promptly to avoid spoilage.
- Don’t Skip the Vinegar: This step enhances the brightness and depth of flavor.
Recipe Variations
Spice things up or change the flavor profile with these easy variations:
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For a Spicy Version: Add 1 teaspoon of Espelette pepper or your choice of chili flakes to the soup for a little heat.
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For a Vegan Version: Replace the ham with smoked tofu and use vegetable broth, while adding more seasonings for depth.
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For a Creamy Twist: Stir in 1 cup of heavy cream or coconut milk towards the end of cooking for a decadent, creamy soup.
Frequently Asked Questions (FAQ)
Q: Can I use fresh ham instead of leftover ham?
A: Yes, you can use fresh ham. Just ensure it’s diced and that you cook it sufficiently to be tender in the soup.
Q: How do I know if the potatoes are cooked?
A: They should be fork-tender; simply pierce them with a fork to check for doneness.
Q: Can I make this soup in advance?
A: Absolutely, it’s even better the next day! Just store it properly and reheat when ready to serve.
Q: My soup is too salty; what can I do?
A: To balance the saltiness, add some diced potatoes to absorb salt or a little more broth to dilute.
Q: Can I add other vegetables?
A: Yes! Feel free to add veggies like green beans or bell peppers based on your preferences.
Q: How can I thicken the soup?
A: You can use an immersion blender to purée a portion of the soup, or mix in a cornstarch slurry.
Q: How long does this soup last in the fridge?
A: It can be safely stored for 3 to 4 days when kept in an airtight container.
With its soothing flavors and hearty ingredients, this Slow Cooker Cabbage Potato & Ham Soup is sure to become a staple in your meal rotation. Happy cooking!
Slow Cooker Cabbage Potato & Ham Soup
Ingredients
Main Ingredients
- 2-3 cups leftover ham, diced (or ham steak), fat trimmed Utilize leftover ham for cost efficiency.
- ½ medium green cabbage, cored and chopped (about 6-7 cups) Can substitute with savoy or napa cabbage.
- 3 medium potatoes, peeled and cubed (Yukon gold or russet)
- 2 medium carrots, peeled and sliced into coins
- 2 ribs celery, sliced
- 1 small onion, finely chopped
- 3-4 cloves garlic, minced Sautéing enhances flavor.
- 6 cups low-sodium chicken or ham broth Use vegetable broth for a non-meat option.
- 1 bay leaf
- 1 tsp dried thyme (or 1 tbsp fresh)
- ½ tsp smoked paprika (optional)
- ½ tsp black pepper
- ¾-1¼ tsp kosher salt, to taste
- 1-2 tsp apple cider vinegar or red wine vinegar Adjust to taste.
- ½ tsp mustard powder (optional)
- 1 cup frozen peas (added in last 10 minutes, optional)
- pinch red pepper flakes (optional)
- Fresh parsley, chopped, for garnish
Instructions
Preparation
- Add the diced ham, chopped cabbage, cubed potatoes, sliced carrots, celery, onions, minced garlic, low-sodium broth, bay leaf, thyme, smoked paprika (if using), black pepper, and a small pinch of salt into the slow cooker. Stir to combine.
- For even more flavor, sauté the garlic and onions in a little oil before adding them to the slow cooker.
Cooking
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the potatoes are tender and the cabbage is silky.
- Cooking on LOW is ideal for enhancing the flavors.
Finishing Touches
- Remove the bay leaf and stir in the vinegar to brighten the flavors. Taste and adjust the salt and pepper as needed.
- If the soup is too thick, stir in warm broth until desired consistency is reached; if too thin, simmer uncovered on HIGH for 10–15 minutes.
- For a creamier texture, you can blend a portion of the soup with an immersion blender.
Serving
- Ladle the soup into bowls and garnish with chopped parsley and freshly cracked black pepper.
- Serve with a side of crusty bread for a complete meal.