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Ham ‘n’ Cabbage Soup

Carolyn Bixenmann of Grand Island, Nebraska writes, “I tasted a soup similar to this in a restaurant and liked it so much I spent the entire next week trying to duplicate it. I came up with this, and now it's one of my family's favorites.”
  • Total Time
    Prep: 15 min. Cook: 25 min.
  • Makes
    8 servings (3 quarts)


  • 1 small head cabbage, quartered
  • 2 medium carrots, halved
  • 2/3 cup butter
  • 7 cups milk, divided
  • 1 can (10-1/2 ounces) condensed chicken broth, undiluted
  • 2/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1-1/2 cups cubed fully cooked ham
  • 2 teaspoons Liquid Smoke, optional


  • In a food processor, shred the cabbage. Transfer to a bowl. Shred the carrots; add to cabbage. Return half of the mixture to the food processor; cover and process until finely chopped.
  • In a Dutch oven, saute all of the cabbage and carrots in butter for 3-4 minutes or until tender. Stir in 5 cups milk and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until heated through.
  • Combine the flour, salt and remaining milk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Add ham and Liquid Smoke if desired. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through.
Nutrition Facts
1-1/2 cups: 377 calories, 25g fat (15g saturated fat), 84mg cholesterol, 985mg sodium, 25g carbohydrate (14g sugars, 3g fiber), 15g protein.

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