Crock Pot Ham Cabbage Potato Soup
Crock Pot Ham Cabbage Potato Soup recipe made with leftover ham, fresh cabbage, diced potato and chopped fennel is perfect for Octoberfest or Saint Patrick's Day. This ham and cabbage soup recipes is full of rich flavors from the vegetables and ham slow cooking for hours.
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Dice and chop all of the vegetables (except the parsley) and the ham. Add the diced vegetables and cubed ham to the crock pot. Next add the salt, pepper, bay leaves and nutmeg to the crock pot.
Pour the beef broth over all of the ingredients in the crock pot and stir to combine.
Cook for 4 -5 hours on high or 7-8 hours on low.
An hour before done add the chopped parsley to the slow cooker, Recover and continue to cook.
Before serving stir the sour cream into the soup or add a tablespoon of sour cream to each serving
Makes 8 servings.
Stop cut potatoes from browning: As you peel and dice the potatoes but them in a bowl of cold water. Rinse the water a couple of times before adding the potatoes to the slow cooker.
Cutting onions: Dice the onion last, after you have prepped all of the other vegetables this will help cut back on the tearing of your eyes.
What size crock pot?: I prefer cooking all of my crock pot soup recipes in a large 8 quart crock pot. The food will heat up faster in the larger crock pot.
Serving: 1 large bowl | Calories: 174 kcal | Carbohydrates: 24 g | Protein: 11 g | Fat: 5 g | Saturated Fat: 2 g | Cholesterol: 23 mg | Sodium: 1539 mg | Potassium: 694 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 3274 IU | Vitamin C: 15 mg | Calcium: 61 mg | Iron: 2 mg
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