Ham Cabbage and Potato soup, is probably one of my favorite soups to make. So delicious and only requires a few ingredients. Ham hocks are really what flavor this soup, no need for over the top spices and seasonings.
I made a pot to eat for dinners during the week. With Thanksgiving coming up and a busy work weekend for me, I just didn't want to put too much effort into making dinners.
Ham Cabbage and Potato Soup
2 Smoked ham hocks
2qts. Chicken Stock
8c. Water
1 medium head of cabbage
4 stalks of celery, roughly chopped
5 carrots, peeled and roughly chopped
4c. of peeled and cubed potatoes
2 small onions (about 2 cups)
1tsp. Salt
1tsp. Black pepper
1/2tsp. dried thyme
2 bay leaves
Start by placing the ham hocks in a large soup pot and add chicken stock and enough water to cover the meat by about 2". I used 8 cups of water. I get these from a local butcher, they're very meaty and dirt cheap. I paid $4 for 5 of these guys. The rest got vacuumed sealed.
Bring ham hocks to a boil and then reduce heat to a simmer and cover. Simmer ham hocks for 2 hours until tender. After meat is tender, remove hocks from soup pot. Remove and clean meat and set aside.
Next add your chopped potatoes, onion, carrots, celery and bay leaves to the pot. Season with 1t salt, 1t pepper and 1/2t thyme. I like to roughly chop my veggies into irregular and different sizes because i believe it adds a down-home cooked element to the dish.
Simmer vegetables over medium-low heat covered until fork tender. About 45 minutes.
After vegetables have simmered for a bit. Add a medium head of cabbage that has been cored and chopped and cover soup pot.
After cabbage has cooked for 30 minutes. Add the meat from the ham hock. The two hocks that I used gave me 3 cups of meat. If you don't have meaty hocks, you could add cubed and diced leftover ham at this point. My local grocery has ham hocks as well but they're basically bone and fat. If I were to use those, I always ended up adding extra ham. I usually buy ham steak and dice it up.
Once the ham has heated through, the soup is basically done. At this point, I always taste for extra salt. I didn't need any additional because the stock and hocks add plenty. But I do like to add freshly cracked black pepper at the table.
Sampling for salt
Dinner
This is a winter staple for me. I like to eat it with some fresh buttered bread. Cheap and feeds us well for a few days. Thanks for looking.
Joe
I made a pot to eat for dinners during the week. With Thanksgiving coming up and a busy work weekend for me, I just didn't want to put too much effort into making dinners.
Ham Cabbage and Potato Soup
2 Smoked ham hocks
2qts. Chicken Stock
8c. Water
1 medium head of cabbage
4 stalks of celery, roughly chopped
5 carrots, peeled and roughly chopped
4c. of peeled and cubed potatoes
2 small onions (about 2 cups)
1tsp. Salt
1tsp. Black pepper
1/2tsp. dried thyme
2 bay leaves
Start by placing the ham hocks in a large soup pot and add chicken stock and enough water to cover the meat by about 2". I used 8 cups of water. I get these from a local butcher, they're very meaty and dirt cheap. I paid $4 for 5 of these guys. The rest got vacuumed sealed.
Bring ham hocks to a boil and then reduce heat to a simmer and cover. Simmer ham hocks for 2 hours until tender. After meat is tender, remove hocks from soup pot. Remove and clean meat and set aside.
Next add your chopped potatoes, onion, carrots, celery and bay leaves to the pot. Season with 1t salt, 1t pepper and 1/2t thyme. I like to roughly chop my veggies into irregular and different sizes because i believe it adds a down-home cooked element to the dish.
Simmer vegetables over medium-low heat covered until fork tender. About 45 minutes.
After vegetables have simmered for a bit. Add a medium head of cabbage that has been cored and chopped and cover soup pot.
After cabbage has cooked for 30 minutes. Add the meat from the ham hock. The two hocks that I used gave me 3 cups of meat. If you don't have meaty hocks, you could add cubed and diced leftover ham at this point. My local grocery has ham hocks as well but they're basically bone and fat. If I were to use those, I always ended up adding extra ham. I usually buy ham steak and dice it up.
Once the ham has heated through, the soup is basically done. At this point, I always taste for extra salt. I didn't need any additional because the stock and hocks add plenty. But I do like to add freshly cracked black pepper at the table.
Sampling for salt
Dinner
This is a winter staple for me. I like to eat it with some fresh buttered bread. Cheap and feeds us well for a few days. Thanks for looking.
Joe
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