Best Creamy Cabbage Ham Soup Recipes

CREAMY CABBAGE & HAM SOUP

Creamy Cabbage & Ham Soup image

This is so good to serve on these below 0 degree days we have been having. A real comfort food for me. I have also chopped up turnips and added along with the other veggies. Serve with a nice crusty bread.

Provided by Denise in NH

Categories Ham

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs cabbage, chopped coarsely
2 cups diced cooked ham
1 1/4 cups shredded carrots (I use the already shredded in a bag to save time)
1 cup celery, sliced thin
1 small onion, chopped
1/4 cup butter or 1/4 cup margarine
2 (14 1/2 ounce) cans chicken broth
1 cup white wine
3/4 teaspoon celery salt (or adjust amount to your taste)
1 (5 1/2 ounce) can evaporated milk
1/3 cup flour
3/4 cup water

Steps:

In a large pot, combine the first 9 items and cook on high heat bringing mixture to a boil Reduce heat to medium/low (just a simmer) for about 40 minutes or until vegetables are tender.
Stir in the can of evaporated milk.
mix flour and water until smooth and add slowly to soup mixture.
Cook, stirring occasionally until mixture comes to a boil.
Season with salt and pepper to taste.

Nutrition Facts : Calories 272, Fat 14, SaturatedFat 7, Cholesterol 52.6, Sodium 476.8, Carbohydrate 16.8, Fiber 3.9, Sugar 5.8, Protein 15.1

CREAMY CABBAGE SOUP WITH HAM AND ROQUEFORT CROUTONS

Creamy Cabbage Soup With Ham and Roquefort Croutons image

Provided by Molly O'Neill

Categories dinner, weekday, soups and stews, main course

Time 45m

Yield Four servings

Number Of Ingredients 12

Ingredients

1 teaspoon olive oil
3/4 cup onion, diced
3 cups chicken broth, homemade or canned (low-sodium)
1/4 teaspoon caraway seeds
1 large potato, peeled and quartered
1/2 head Savoy cabbage, cored and cut into 2-inch chunks
3 tablespoons heavy cream
1/2 pound smoked ham, cut into 1/4-inch cubes
1 teaspoon salt
Freshly ground pepper to taste
1 small sourdough baguette, cut across into 1/8-inch thick slices
1/4 pound Roquefort cheese, crumbled

Steps:

To make the soup, heat the olive oil in a large saucepan. Add the onion and cook until softened, about 5 minutes. Add the chicken broth, caraway seeds, potato and cabbage and bring to a boil. Lower the heat and simmer until the cabbage and potato are soft, about 25 minutes. Scrape the mixture into a blender and blend until smooth. Return the puree to the pan and stir in the cream, ham, salt and pepper. Warm the soup over low heat.
To make the croutons, preheat oven to 350 degrees. Place the bread slices on a baking sheet and cover each slice with crumbled Roquefort. Bake until croutons are crisp and the cheese is melted, about 5 minutes. Ladle the soup into 4 bowls and top each with 3 croutons. Serve immediately, passing remaining croutons separately.

Nutrition Facts : @context http, Calories 586, UnsaturatedFat 8 grams, Carbohydrate 72 grams, Fat 20 grams, Fiber 5 grams, Protein 32 grams, SaturatedFat 10 grams, Sodium 1751 milligrams, Sugar 9 grams, TransFat 0 grams