Easy Ham Bean Cabbage Soup

This soup is the kind that makes the whole house smell like home: smoky ham, creamy beans, and tender cabbage in a broth that somehow tastes way better the next day. It’s cozy, forgiving, and perfect for when the fridge is a little sad but you’ve got a ham bone or a bag of beans. If you like soups that feel like a warm hug and don’t require you to stand over a pot the whole evening, this one’s for you.

My family eats this like it’s a conspiracy. My husband will come home, inhale dramatically in the doorway, and announce it smells like a childhood memory (he grew up on a lot of slow-simmered things). The kids will fight over the crunchy edge pieces of cabbage and the dog sits at my feet using silent judgment until a stray pea falls. We call it “Sunday Soup,” even when it’s Tuesday and we didn’t plan anything—because it’s exactly the kind of meal that turns a meh-night into something real and full.

Kitchen Talk

MORE EASY SOUP RECIPES...

SOUP

Lemon Chicken Chickpea Soup Recipe

SOUP

Easy Turkey and Rice Soup Recipe

SOUP

Creamy New England Clam Chowder Recipe

SOUP

Creamy Chicken Enchilada Soup Recipe

This is one of those recipes that started as “use what’s left” and turned into a staple. I once forgot to add salt until the very end and we all munched in polite silence—then I corrected it and it was like someone had turned the lights back on. I usually toss whatever veg is about to limp (a sad carrot, half an onion) and call it character. If you’ve never simmered a ham bone with aromatics, do it—then fish the bone out and be smug about the flavor you created. Also: low and slow beats boiling; it makes everything melt together instead of screaming “I’m here!” separately.

Shopping Tips

– Protein: Pick a smoked ham hock or leftover ham; look for one with some meat still attached if you want more chunks in the soup.
– Legumes: Canned cannellini or navy beans are quick and creamy—rinse them to reduce sodium and cloudiness in the broth.
– Vegetables: Go for a firm head of green cabbage, a couple of carrots, and a sturdy onion; avoid cabbage with soft spots or brown edges.
– Canned Goods: Use low-sodium chicken or vegetable stock so you can control seasoning; avoid salted stocks unless you like living on the edge.
– Spices: Bay leaves, dried thyme, and fresh black pepper are the real MVPs here—skip anything fancy and don’t overdo the chili unless you want it spicy.

Prep Ahead Ideas

– Chop the onion, carrots, and cabbage the day before and store them in airtight containers in the fridge; they’ll keep well for 24 hours.
– If using a ham bone, simmer it a day ahead to make the broth, strain, cool, and refrigerate; skim the fat before reheating.
– Pre-rinse and drain canned beans into a sealed container so dinner assembly is five minutes of dumping things in a pot.
– Use a shallow container for cooled soup so it chills evenly and quickly in the fridge; label with the date.

✔Time-Saving Tricks

– Use canned beans and pre-chopped frozen mirepoix if you’re skipping the fresh chopping—saves 15–20 minutes.
– Pressure cooker or Instant Pot: drop the ham bone, veggies, beans, and stock in, and you’ll have dinner in under an hour.
– Slice cabbage thinly so it softens faster; if you like it firmer, add it toward the end.
– Skip the ham bone and use diced smoked ham plus a splash of liquid smoke in a hurry.

✔Common Mistakes

– Adding cabbage too early can make it mushy—if you want texture, add it in the last 20 minutes or so.
– Not tasting for salt and acid at the end: a squeeze of lemon or splash of vinegar brightens the whole pot.
– Letting it boil aggressively can break the beans and make the broth cloudy; keep it at a gentle simmer.
– I once added dried herbs at the very end and they never softened—cook them early enough so they bloom in the broth.

What to Serve It With

– Crusty bread or garlic toast to sop up that broth.
– A simple green salad with vinaigrette to cut the richness.
– Steamed rice or buttered egg noodles for a heartier, kid-friendly option.
– Tangy pickles or sauerkraut on the side if you like contrast.

✔Tips & Mistakes

– Use a wide pot so everything can lounge instead of crowding; layering flavors is easier that way.
– Add salt late if your ham or stock is already salty—taste as you go.
– If the soup tastes flat, try a splash of vinegar or a grated tomato to wake it up.
– Don’t toss the ham bone—scrape any bits of meat off before you discard it.

✔Storage Tips

Leftovers live happily in the fridge for 3–4 days in an airtight container; the flavors meld and improve, so don’t feel bad about making too much. Freeze in portions for up to 3 months—cool completely first and leave a little headspace. Cold? Totally fine to eat, though the fat firms up and the broth tightens; heat it gently on the stove and it’ll come back. Yes, I’ve had this for breakfast—no shame, it’s basically a savory stew that improves day-by-day.

✔Variations and Substitutions

– No ham? Use smoked turkey leg or a spoonful of smoked paprika + liquid smoke and extra vegetable stock.
– Swap navy beans for great northern or cannellini—same texture, different name.
– Want it spicy? Toss in a chopped jalapeño or a pinch of red pepper flakes early in the sauté.
– Gluten-free and hearty: add diced potatoes or barley (if not gluten-free) for extra bulk.
– Vegetarian version: omit the ham, use smoked tofu or mushrooms, and add a teaspoon of smoked paprika.

Frequently Asked Questions

Easy Ham Bean Cabbage Soup

Hearty ham, creamy white beans, and tender cabbage simmer in a savory broth for cozy, weeknight-friendly comfort food. Ready in under an hour.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 6

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1 tbsp olive oil
• ▢ 1.5 cup chopped yellow onion about 1 large
• ▢ 1 cup sliced carrots sliced thin
• ▢ 1 cup chopped celery chopped
• ▢ 1 tbsp minced garlic about 3 cloves
• ▢ 0.5 tsp smoked paprika or sweet paprika
• ▢ 1 tsp dried thyme
• ▢ 0.5 tsp ground black pepper
• ▢ 1 tsp fine sea salt adjust to taste
• ▢ 6 cup low-sodium chicken broth low-sodium preferred
• ▢ 6 cup shredded green cabbage core removed, shredded
• ▢ 12 oz diced cooked ham diced
• ▢ 30 oz cannellini beans, drained and rinsed about two 15-oz cans, drained and rinsed
• ▢ 1 tbsp apple cider vinegar brightens the broth
• ▢ 2 tbsp chopped fresh parsley for a fresh finish
• ▢ 0.25 tsp crushed red pepper flakes optional, for heat

Instructions

Preparation Steps

• Drain and rinse the beans; set aside.
• Warm the olive oil in a large pot over medium heat.
• Add onion, carrots, and celery with a pinch of salt. Cook until softened, 6–8 minutes.
• Stir in garlic, thyme, paprika, and black pepper. Cook 1 minute until fragrant.
• Pour in the broth. Add cabbage and ham; stir to combine. Bring to a boil.
• Lower heat to a gentle simmer. Cook until cabbage is tender, 20–25 minutes.
• Stir in the beans and simmer until hot and flavors meld, 8–10 minutes.
• Finish with vinegar and parsley. Adjust salt and pepper. Serve with red pepper flakes.

Notes

Variation: Swap smoked sausage for the ham, or add a cup of diced tomatoes for a tangy twist. For extra body, mash a ladle of beans and stir back in. Serve with crusty bread or a squeeze of lemon.

Storage: Refrigerate up to 4 days or freeze up to 3 months. Reheat gently and add a splash of broth if needed.

This recipe is an original creation inspired by classic Easy Ham Bean Cabbage Soup flavors. All ingredient ratios and instructions are independently developed.