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.
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Servings:
Ingredients
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.