Author Notes
Potatoes, carrots, cabbage, thyme and ham make for a deliciously old-style soup. —Julie Andrews
Ingredients
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1 tablespoon
butter or oil
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1
small yellow onion, diced
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1
large carrot, peeled and sliced
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2
cloves garlic, minced
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3
medium Yukon gold potatoes, diced
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1
small head green cabbage, chopped
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1-1.5 cups
diced ham
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1 tablespoon
fresh thyme leaves, chopped
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0.75 teaspoons
coarse salt + more for tasting
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0.5 teaspoons
ground black pepper + more for tasting
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0.25 teaspoons
celery salt
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2
(32 oz.) containers unsalted chicken stock
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1-2
bay leaves
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1-2 tablespoons
all-natural chicken bouillon
Directions
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In a large Dutch oven or stock pot, heat butter or oil to medium-high heat. Add onion and carrot and saute until just starting to soften, about 3-4 minutes. Stir in garlic. Add potatoes, cabbage and ham and stir to combine. Stir in thyme leaves, salt, black pepper and celery salt. Add the chicken stock and bay leaf and bring to a simmer. Place lid on pot and reduce to a very low simmer. Allow to cook 30-35 minutes, until potatoes and cabbage are soft. Stir in bouillon. Taste and adjust seasoning, if necessary.
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