Irish Ham Potato Cabbage Soup Recipes

Steps:

• Peel potatoes and cut them into 1/4" dice. Cut carrots into 1/4" dice. Coarsely chop scallions. Cut ham into 1/4" dice. Shred cabbage.
• In a medium saucepan, melt butter over medium heat until hot but not smoking. Add potatoes, carrots and scallions and saute until scallions are wilted, about 5 minutes.
• Stir in flour and cook, stirring, for 1 minute.
• Add cabbage, water, broth, dill and pepper, and bring the mixture to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer 20 minutes, stirring occasionally.
• Just before serving, gently mash vegetables with a potato masher to thicken liquid if desired. Stir in the ham. .
• (Notes: I don't mash the potatos because I prefer potato soup that way, and it is already pretty thick for me. I also have used chicken bullion and water to make the broth called for, and it has worked fine for me.).

Steps:

• Melt butter in a Dutch oven over medium heat. Add onion and cook until it begins to turn clear, 2 to 5 minutes. Stir in carrots and garlic and cook until fragrant, about 1 minute.
• Stir in cabbage, ham, and potatoes, then add stock, pepper, mustard, and salt. Bring to a boil. Reduce heat to low and cook, stirring occasionally, until cabbage is tender and potatoes are cooked, about 20 minutes.

Steps:

• 1. Add water, ham, broken bone, base, and seasonings to large soup pot. Boil for 30-45 minutes to loosen ham bits and marrow from bone.
• 2. Add celery, green beans and potatoes, boil til potatoes are tender.
• 3. Add cabbage, and reduce heat, cooking until cabbage is tender crisp and a light translucent green.
• 4. Serve with biscuits or bread.

Steps:

• Place thyme, parsley, and onion in a cheese cloth for easy removal after cooking.
• Put ham into a large pot and cover with cold water.
• Add all other ingredients except cabbage and bring to a boil.
• Turn to simmer and cook until veggies are tender.
• Remove the herb bag.
• Add cabbage, simmer for 20 minutes.
• or until cabbage is cooked.
• Remove ham and cut in to pieces.
• Place on the center of a large platter.
• Strain the cabbage and season it with pepper.
• Surround the ham with the cabbage, carrots, and potatoes.
• EAT!

Steps:

• Melt butter in a large stockpot over medium-high heat. Add celery, onion, and carrot. Saute for 4 minutes. Stir in flour and cook 1 minute more.
• Add cabbage, broth, ham, potatoes, parsley, thyme, marjoram, and ground pepper. Bring to a boil over medium-high heat, reduce heat, and simmer until potatoes are tender, about 30 minutes.
• Stir in peas and cook for 10 minutes. Ladle into bowls and serve.

Steps:

• In a large saucepan or Dutch oven, saute onion in butter until tender. Add the water, cabbage, potatoes, bouillon, pepper and garlic. Cover and simmer for 20-25 minutes or until potatoes are tender. Stir in ham; heat through.