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Potato and Cabbage Soup

I traced this hearty soup recipe to my great-grandmother, whose parents were potato farmers in Ireland. My mom served many a bowlful of this soup while I was growing up, and I've done the same for my family.—Pat Rimmel, Ford City, Pennsylvania
  • Total Time
    Prep: 10 min. Cook: 30 min.
  • Makes
    12-14 servings (about 3-1/2 quarts)


  • 1 large onion, chopped
  • 2 tablespoons butter
  • 10 cups water
  • 6 cups chopped cabbage
  • 4 cups diced peeled potatoes
  • 3 tablespoons chicken bouillon granules
  • 1/2 teaspoon coarsely ground pepper
  • 1/2 teaspoon dried minced garlic
  • 4 cups cubed fully cooked ham


  • In a large saucepan or Dutch oven, saute onion in butter until tender. Add the water, cabbage, potatoes, bouillon, pepper and garlic. Cover and simmer for 20-25 minutes or until potatoes are tender. Stir in ham; heat through.
Nutrition Facts
1 cup: 131 calories, 5g fat (2g saturated fat), 26mg cholesterol, 1078mg sodium, 12g carbohydrate (3g sugars, 2g fiber), 9g protein.

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Average Rating:
  • fjjefg
    Feb 15, 2013

    This soup is quite tasty, even though I modified the recipe a bit. Instead of bouillon granules I used left over ham gravy and water saved from cooking veggies. I also used only about 4 cups of water. I sautéed garlic instead of adding minced garlic. I'd make it again.

  • Concho367
    Oct 16, 2011

    Delicious soup, even my husband who isn't crazy about cabbage loved it!

  • MommaFlick
    Jun 13, 2011

    A bit salty will use less boulionne next time.

  • miblkjp
    Dec 19, 2010

    very delicious, but will use a thickener next time to make it more filling. Goes great with croissants.

  • krystaljoy
    Feb 12, 2010

    No comment left

  • m11andrade
    Jun 29, 2009

    No comment left

  • debbie hillje
    Jan 10, 2009

    No comment left