Creamy Ham And Cabbage Soup

Introducing “Creamy Ham and Cabbage Soup,” a comforting blend of savory flavors that make every spoonful a delight. This hearty recipe brings together tender ham, vibrant cabbage, and a medley of vegetables, all simmered to perfection in a rich, creamy broth. With a touch of buttery goodness and a hint of seasoning, it’s a satisfying dish that warms both body and soul. Perfect for chilly evenings or any time you crave a bowl of comforting goodness, this soup is sure to become a favorite in your kitchen.

Creamy Ham And Cabbage Soup

Ingredients:

2 tablespoons butter

1/2 cup green pepper chopped

1/2 cup onion chopped

1/2 cup celery chopped

1/2 cup carrots chopped

3 tablespoons flour

4 cups chicken broth

4 cups cabbage shredded

2 cups chopped ham cooked

1 teaspoon salt

¼ teaspoon white pepper (black pepper is fine too)

Instructions:

Add butter to large soup pot. Once melted add green pepper, onion, celery and carrots and sauté until softened, about 10 minutes.

Add flour into pot, stirring to coat the vegetables.

Add chicken broth to the pot and cook on medium high until the soup is boiling.

Add cabbage, ham, salt and pepper. Stir until boiling and then simmer for 30 minutes. Serve in bowls and enjoy!

Notes:

Vegetable Medley: The combination of chopped green pepper, onion, celery, and carrots not only adds flavor but also provides a colorful and nutritious base for the soup.

Creamy Base: The addition of flour to the sautéed vegetables creates a roux, which thickens the soup and gives it a creamy texture without the need for heavy cream.

Hearty Proteins: Tender chunks of cooked ham add protein and a delicious smoky flavor to the soup, making it satisfying and substantial.

Cabbage: Shredded cabbage adds a mild sweetness and a hearty texture to the soup, complementing the other ingredients perfectly.

Seasonings: A simple yet effective combination of salt and white pepper (or black pepper) enhances the flavors of the soup without overpowering them, allowing the natural taste of the ingredients to shine through.

Simmering: Allowing the soup to simmer for 30 minutes allows the flavors to meld together, resulting in a rich and flavorful broth that’s perfect for cozying up with on a cold day.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use different types of meat instead of ham in this soup?

Absolutely! You can customize the soup by using cooked chicken, turkey, or even sausage instead of ham for a different flavor profile.

Can I use vegetable broth instead of chicken broth?

Yes, you can substitute vegetable broth for chicken broth if you prefer a vegetarian version of the soup.

How can I make this soup gluten-free?

To make this soup gluten-free, you can use a gluten-free flour blend or cornstarch instead of regular flour for thickening.

Can I add other vegetables to this soup?

Certainly! Feel free to add your favorite vegetables like potatoes, peas, or spinach to enhance the nutritional content and flavor of the soup.

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time and store it in the refrigerator for up to 3 days. Simply reheat it on the stovetop or in the microwave before serving.

How can I make this soup dairy-free?

To make this soup dairy-free, you can use a dairy-free margarine or oil instead of butter.

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months.

Allow it to cool completely before transferring it to freezer-safe containers.

Thaw it overnight in the refrigerator before reheating.

What can I serve with this soup?

This soup pairs well with crusty bread, dinner rolls, or a side salad for a complete meal.

Can I add cheese to this soup?

Yes, you can add shredded cheese like cheddar or Swiss to the soup just before serving for a creamy and cheesy twist.

How can I adjust the seasoning to suit my taste?

Feel free to adjust the amount of salt and pepper according to your preference.

You can also add herbs like thyme, parsley, or bay leaves for additional flavor.