Ingredients
Scale
- 1/2 head of green cabbage, chopped into 1-inch pieces
- 8 oz ham steak, diced
- 2 large carrots, sliced into rounds
- 1 medium yellow onion, diced
- 2 ribs of celery, chopped
- 2 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil or butter
- Salt to taste (use sparingly as ham is salty)
Instructions
- Heat the oil or butter in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 to 7 minutes until the onions are translucent and the vegetables begin to soften. Stir in the diced ham and cook for another 3 minutes to lightly brown the edges, which releases more smoky flavor into the base of the soup.
- Add the minced garlic and dried thyme to the pot, stirring for about 60 seconds until fragrant. Pour in the chicken broth and use a wooden spoon to scrape any browned bits off the bottom of the pot. Stir in the chopped cabbage and black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 to 25 minutes, or until the cabbage and carrots are completely tender.
- Taste the soup before serving. Depending on the saltiness of your broth and ham, you may need to add a pinch of salt. Ladle the hot soup into four large bowls. If you have a few cents left in the budget, serve it with a side of crusty bread or crackers to soak up every drop of the flavorful broth.
- Cook Time: 50 minutes