Ham, Potato and Cabbage Soup

Name: Ham, Potato and Cabbage Soup
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 6 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic); 2 tablespoons chopped fresh parsley; 1 clove garlic, minced; 3 cups shredded green cabbage; 1/4 teaspoon ground black pepper; 4 ounce cooked ham steak, cut into 2-inch-long strips (about 1 cup); 2 large onions, chopped (about 2 cups); 1 large potato, diced (about 2 cups); 1/4 cup vegetable oil, preferably canola

“Ham, Potato and Cabbage Soup is a gluten free, dairy free, and whole 30 recipe with 6 servings. One serving contains 208 calories, 8g of protein, and 11g of fat. For $1.44 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. 1 person has tried and liked this recipe. It will be a hit at your Autumn event. Only a few people really liked this hor d'oeuvre. It is brought to you by Foodista. Head to the store and pick up chicken broth, ham steak, potato, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 55%. This score is good. If you like this recipe, you might also like recipes such as Potato Cabbage Soup With Ham, Irish Cabbage & Potato Soup with Ham, and Ham and Cabbage Soup.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Chicken brothRegular, Natural Goodness® or Certified Organic6 cups
Parsley2 tbsp
Garlicminced1 clove
Cabbage3 cups
Ground pepper¼ tsp
Ham steakabout 1 cup, cut into 2-inch-long strips4 oz
Onionslarge, about 2 cups, chopped2 cups
Potatolarge, about 2 cups, diced2 cups
Vegetable oilpreferably canola¼ cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 45 min

1
Heat the oil in a 6-quart saucepot over medium-high heat.
2
Add the onions and garlic and cook for 3 minutes or until tender, stirring occasionally.Stir the broth, black pepper, cabbage, potato and ham in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the potato is tender.Stir in the parsley and caraway seed, if desired.