Hearty Country Ham and Cabbage Soup


This is a quick and easy comfort food, a meal in a bowl, that is ideal for cold winter evenings.

Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 5 mins
4 servings


  • 2 tablespoons vegetable oil

  • 1 medium yellow onion, halved and thinly sliced

  • 8 ounces country ham slices, diced

  • 1 (32 fluid ounce) container chicken stock

  • 1 ½ pounds red potatoes with skin, cut into small cubes

  • 4 sprigs fresh thyme

  • ½ large head Savoy cabbage, cored and cut into 1-inch squares

  • 1 teaspoon cornstarch, or more to taste

  • 2 teaspoons water

  • salt and freshly ground black pepper to taste


  1. Heat oil in a large, heavy-bottomed pan. Add onion and fry until soft, about 5 minutes. Add country ham and cook for 3 to 4 minutes. Add chicken stock and potatoes; make sure potatoes are completely covered by the stock. Throw in thyme sprigs and bring to a boil.

  2. Reduce heat and simmer until potatoes are soft, about 20 minutes. Remove and discard thyme sprigs. Add cabbage and mix well; the liquid no longer needs to cover the cabbage-potato mix. Bring back to a boil.

  3. Cover and reduce heat; simmer until the thickest parts of the cabbage are softened, 5 to 10 more minutes. Taste, then season with salt and pepper if needed.

  4. Mix water and cornstarch in a small bowl and add slowly to the soup. Mix well and cook until soup is about the consistency of heavy cream or desired thickness; it should not be too thick. Cook for 2 to 3 more minutes before serving.

Cook's Notes:

Don't substitute ordinary American bacon or pancetta in this recipe; it produces too much fat and you get little meat left. The uncooked country ham breakfast slices work well or proper, dry-cured, smoked Irish or English bacon. If you can get unsliced bacon or gammon and dice it into chunks, so much the better as it will retain the flavor more during the cooking.

If you really don't like the idea of leaving the skins on the potatoes you can peel them, but they give the soup a heartier feel and the skins contain additional vitamins, minerals, and dietary fiber.

You can use regular white or green cabbage instead of Savoy cabbage, but it will need a little more time to cook.

Nutrition Facts (per serving)

383 Calories
13g Fat
48g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 383
% Daily Value *
Total Fat 13g 17%
Saturated Fat 3g 16%
Cholesterol 40mg 13%
Sodium 2265mg 98%
Total Carbohydrate 48g 17%
Dietary Fiber 12g 43%
Total Sugars 7g
Protein 25g
Vitamin C 109mg 543%
Calcium 203mg 16%
Iron 8mg 42%
Potassium 1631mg 35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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