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I can’t get enough soup! Why am I so obsessed? Could it be the cozy, warm bowl of broth when it’s chilly outside?  Or the fact that it’s a one-pot meal, meaning fewer dishes?



Total time

50 minutes


Dinner, Lunch


  • 1 tbsp butter or oil
  • 1 small yellow onion
  • 1 large carrot (peeled and sliced)
  • 2 cloves garlic (minced)
  • 3 medium Yukon gold potatoes (diced)
  • 1 small head green cabbage (chopped)
  • 1 cup diced ham
  • 1 tbsp fresh thyme leaves (chopped)
  • ¾ tsp coarse salt plus more for tasting
  • ½ tsp ground black pepper plus more for tasting
  • ¼ tsp celery salt
  • 2 (32 oz.) containers unsalted chicken stock
  • 1 bay leaves
  • 1 tbsp all-natural chicken bouillon


  1. In a large Dutch oven or stock pot, heat butter or oil to medium-high heat. Add onion and carrot and saute until just starting to soften, about 3-4 minutes. Stir in garlic.

    Add potatoes, cabbage and ham and stir to combine. Stir in thyme leaves, salt, black pepper and celery salt. Add the chicken stock and bay leaf and bring to a simmer.

    Place lid on pot and reduce to a very low simmer. Allow to cook 30-35 minutes, until potatoes and cabbage are soft. Stir in bouillon. Taste and adjust seasoning, if necessary.

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