When I’m craving a hearty, soul-warming dinner, I make this Irish ham and cabbage soup. I simmer meaty chunks of ham, fresh cabbage, and veggies into an easy, comforting meal that feels like a hug in a bowl.
If you’re looking for a comforting soup recipe that’s not too complicated or heavy, this old-fashioned ham and cabbage soup is always a winner! It checks all the boxes of a hearty meal — it’s loaded with meat, potatoes, veggies on veggies, and a savory broth. PLUS, it gets extra bonus points for being a one-pot meal. Because I for sure am happy when the dishwasher is happy, amirite?! Like my navy bean soup with ham, this Irish soup has historical roots, specifically on St. Patrick’s Day. But I definitely don’t wait until then to make this delicious dish.
Sommer’s Recipe Notes
Cozy and Comforting – I would describe this soup as comfort food at its finest. The potatoes, onions, peppers, and cabbage ribbons are kissed with rich pork flavor, for a perfect cozy meal on a cold evening.
Wholesome – Every bowl of this classic soup is loaded with hearty and nutritious vegetables and heaps of protein. It’s a dish I use to sneak veggies into unsuspecting picky eaters.
Great Leftovers – This recipe is a great way to use up leftover ham from any celebrations, whether it’s Easter or Sunday dinner! I also like to make it when I have half a cabbage and just a couple potatoes left from a large bag.
Key Ingredients and Tips
Ham – The co-star of the show, ham gives this soup an uncuous, salty, and smoky flavor. I love to use leftover spiral-cut ham when I have it on hand.
Green cabbage – It wilts down to add an incredible depth and silky texture to the savory broth. I always make sure to chop and shred it before cooking.
Butter – Unsalted butter adds a signature richness to the base of this soup.
Bell pepper – I love to use bell peppers because they add the perfect pop of color and sweetness. You can use any color you like — I’m using a red pepper for this recipe.
Potatoes – To make this soup extra hearty and thick, I add in some peeled chopped russet potatoes, or waxy yellow or red potatoes with the skin left on.
Fresh dill – For a touch of freshness, I really like to top off this soup with fresh dill.
Cornstarch – This is totally optional, but I add a sprinkle to thicken the broth.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Build the base – I start off by adding some of that butter to a big pot. Once the butter has melted, I toss in the onions, chopped pepper, and celery, and I saute the veggies until they’re soft.
Add the hearty veggies – Then I stir in the carrots, cabbage, pototoes, ham and some of that fresh dill. I cover it all up with water, and I bring that to a boil.
Simmer – I let the soup simmer on low heat for 45 to 55 minutes.
Thicken the soup – Once all the hearty veggies have cooked, I add in some cornstarch to thicken up the soup. I do this by ladeling some of the hot broth into a bowl with cornstarch, mixing it up, and then pouring it back into the pot. This helps to eliminate clumps.
Finish and serve – To finish off the soup, I add in the remaining fresh dill for a pop of color and freshness. And voila, I’m ready to serve!
Recipe Variations
Protein – Swap chopped ham for another protein of your choice, like cubed cooked turkey, corned beef, or shredded pieces of chicken. This cabbage soup is also delicious with cooked ground sausage!
Vegetarian or Vegan – Leave out the ham and add an extra ‘tater’ or two to make this a hearty vegetarian cabbage potato soup. Use your favorite plant-based nondairy butter and – ta-da! – it’s an easy vegan recipe!
Other Veggies – Feel free to change things, and omit some vegetables, double-up on others, or add in extras! Sometimes, I like to stir in a handful of fresh baby spinach or chopped kale for some extra flavor and nutrients.
Herbs – Not a fan of dill? No worries! Finish the soup with a sprinkling of other fresh herbs like chopped parsley or chives. Also, throw in minced garlic for extra flavor.
Serving Suggestions
This flavorful soup is a fabulous main dish for celebrating Saint Patrick’s Day, or to enjoy as a cozy winter or spring dinner. Here are some of my favorite pairings to turn it into a full meal:
Yes! This is a great recipe to make a day ahead of time because the flavors meld together, and it tastes even more savory and delicious.
Can I make this soup in a slow cooker?
Yes, you totally can. Sauté the veggies first in a pan, and then add everything into a slow cooker and cook on low for about 6 to 8 hours.
Storing
Cool the cabbage and potato soup completely before transferring it to an airtight container. Leftovers will keep well for up to 3-4 days in the fridge. You can also freeze it for up to 3 months, and thaw it in the fridge overnight before reheating.
Help Me Spread the Word about this Fabulous Free Recipe! Sharing this recipe link on Pinterest and Facebook is super impactful, and I greatly appreciate it! Find the share buttons below the recipe form.
This classic Irish ham and cabbage soup is one of my favorite go-to-comfort meals when I'm craving something hearty and soul-warming. It's loaded with meaty chunks of ham, shredded fresh cabbage, and veggies — it's basically a hug in a bowl.
Optional: 1-2 tablespoons cornstarch for thickening
Instructions
Set a large 6-8 quart soup pot over medium heat. Add the butter to the pot. Then add the onions, peppers, and celery. Sauté the veggies for 5 minutes.
Stir in the chopped carrots, cabbage, potatoes, ham, and half of the chopped dill to the pot. Pour in the water. Add 1 teaspoon of salt and ½ teaspoon of pepper to the pot.
Partially cover the pot and bring to a boil. Stir the soup, then partially cover again, lower the heat, and allow the soup to simmer for 45 to 55 minutes, stirring occasionally.
Once the carrots and potatoes are tender, and the soup has cooked down to thicken, it's ready to serve. If you would like a thicker soup base, scoop out a small portion of broth, stir in 1- 2 tablespoons of cornstarch, and stir the cornstarch slurry back into the bubbling broth.
Add the remaining chopped dill to the soup pot. Stir well, then taste. Add additional salt and pepper if needed.
Notes
Cool the cabbage and potato soup completely before transferring it to an airtight container. Leftovers will keep well for up to 3-4 days in the fridge.To Freeze: Let the soup cool, then transfer to an airtight container. (I suggest wrapping the container in a layer of aluminum foil for extra protection from freezer burn.) Freeze for up to 3 months, and thaw in the fridge overnight before reheating.
by Sommer Collier — last updated on Jan 16, 2026 
I just made this recipe and it’s so delicious. The ham really adds a big satisfying punch of flavor. Cabbage never tasted so good!
looks awsome