This ham and cabbage soup is light and brothy yet super filling. It's the best way to turn whatever ham you have left into a proper dinner in about 30 minutes.

And for more cozy soups, try my cabbage sausage soup or leftover ham and bean soup next!

Ham and Cabbage Soup with bread on the side

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Cabbage soup has a reputation problem. Somewhere along the way it became shorthand for punishment food, the thing you eat when you've decided to be sensible.

But this one's different. I make it because I want to! It's a filling, nutritious soup that also happens to taste absolutely delicious.

You have your protein from the ham (and it's a very good way to use up all the leftovers at holiday time) plus fiber and texture from the cabbage. The leeks give it a sweet touch and the whole thing tastes absolutely lovely.

Why you'll love this ham and cabbage soup

It turns leftover ham into dinner without tasting like leftovers.
Around 360 calories a bowl with 23 grams of protein, so it genuinely keeps you full.
One pot, thirty minutes, and everything in it is a thing you probably already have.

What you'll need

Olive oil - Just enough to get the vegetables going and to give the ham somewhere to brown.

Carrot - One medium carrot is plenty. It's in here for color and a little sweetness, you don't need a lot of it.

Leek - I use it instead of onion because it turns sweet and mellow. Oh , and if you've fallen for leeks the way I have, my creamy potato leek soup should be the next on your list.

Garlic - Four cloves sounds like a lot for a soup this simple. It isn't.

Cooked ham - Any leftover ham works, gammon included. If you're buying some specially, a thick-cut ham steak cubes up beautifully.

Thyme - Worth using fresh here. Dried thyme goes dusty in a broth this light and you'll taste it.

Cabbage - Plain green cabbage is what I typically use in this soup. Savoy works too and holds its shape a little better if you like more texture.

Pro tip

Use low-sodium chicken stock and season at the end, as hams vary a lot in saltiness.

How to make ham and cabbage soup

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Heat the olive oil in a large pot or Dutch oven over medium heat, then add the carrot and leek. Cook them for about five minutes, stirring now and then.

Stir in the garlic, then add the ham along with the thyme and the bay leaf. Stir everything together and cook for another minute until the garlic smells fragrant.

Ham and Cabbage Soup making instructions

Add the cabbage and cook it for three or four minutes, stirring occasionally, until it starts to collapse into the pan.

Pour in the chicken stock and bring it to a boil, then turn the heat down and simmer gently for about 15 minutes, until the cabbage is tender but still has a bit of bite to it. Season generously with salt and pepper and serve hot.

Substitutions and variations

You can add some potatoes to bulk up the soup. Waxy ones are best here; add them with the stock and simmer for 20 minutes.
Add a can of drained white beans with the stock for extra fiber.
For a smokier version, use a smoked ham hock instead of chopped ham, simmer it in the stock for an hour first, then shred the meat back in.
Still have ham to get through? My cabbage roll soup uses the other half of the cabbage, and pasta alla papalina is where leftover ham goes when I want a plate instead of a bowl.

Recipe tips and notes

Make sure you keep the simmer gently. A hard boil will shred the cabbage and turn the broth cloudy.
Always taste before you salt because some hams could be quite salty.
The soup is better on day two. The broth deepens overnight, so if you have the option, make it ahead.

What to serve with ham and cabbage soup

Crusty sourdough or a good rye, thickly sliced, for dunking
A sharp cheddar toastie or buttered soda bread
A spoonful of sour cream stirred into the bowl at the table

Leftovers and storage

Store cooled soup in an airtight container in the fridge for up to four days.
Reheat gently on the stovetop over medium-low heat, or in the microwave in 90-second bursts, stirring between each.
Freeze in portions for up to three months. Thaw overnight in the fridge before reheating. The cabbage softens a little on freezing.

More soup recipes you'll love

If you've tried this ham and cabbage soup recipe, please rate it and leave a comment below! I'd love to hear how it turned out.

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