Ham Bean Cabbage Soup
Chunks of spiral ham, cabbage, carrots, celery, mushrooms, seasonings, and onions first cooked in a cast iron skillet and then boiled in milk, beef broth.
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Ingredients
- 1 head cabbage
- 2 tsp white pepper
- 2 15 oz cans great northern beans
- 1 bag baby carrots
- 1 stick butter
- 2 cups baby Bella mushrooms
- 1 small onion
- 2 cups beef. broth
- 2 celery stalks
- 4 cups whole milk
- 4 bay leaves
- 1 tsp pepper
- 1 tsp pink Himalayan salt
- 1 tsp celery seed
- 1 large spiral ham, bone in See instructions for cooking in "notes" section
Instructions
- Cut baby carrots in half
- Slice up celery stalk
- Add 2 cups sliced mushrooms
- Dice onion
- Saute cabbage in 1 stick of butter
- Add carrots, onions, celery, mushrooms to cabbage and sauté until soft
- Add celery seed, beans, salt, pepper to skillet. I did not drain the beans and used all the water from the can
- While cabbage and beans are cooking in skillet, cut ham from the bone into chunks and add ham and bone to milk and broth.
- When milk and broth start to boil, add the ingredients from skillet. Let boil for approximately 20 minutes and your soup should be done.
- Serve hot with your favorite bread or biscuits
Notes
I cooked a large spiral ham the day before and then cut and used up the leftovers for this soup.
To cook up a spiral ham, follow the instructions on the bag. I added another hour to my cooking time, basted it in 1/4 cup honey and 1/2 cup brown sugar, 1 cup of water, the bag of juice that came with the ham. I covered the entire pan in aluminum foil and let the oven do the rest.