A simple weeknight version of a classic slow-simmered soup. Loaded with large chunks of veggies, shreds of ham, and a silky savory broth, it's the perfect meal for cold weeknights.
4teaspoonsBetter Than BouillonRoasted Chicken Base
6stalks celery,cut into 1 ½-inch chinks (3 ½ cups)
3large carrots,cut into ½-inch pieces (1 ½ cups)
1small onion,finely diced (2 cups)
Morton kosher salt
2tablespoonsdried Italian seasoning
1heaping tablespoon minced fresh garlic
1 ¼poundsham steak,torn into 1-inch pieces (4 heaping cups)
½poundgreen cabbage,cut into chunks (6-7 cups)
2(14.5-ounce)cans white beans (such as Great Northern)
Heat butter in a very large pot or Dutch oven or heavy-bottomed pot over medium. Add Better than Bouillon, increase heat to medium-high and cook, stirring frequently, until fragrant and bouillon starts to stick to pan, about 2 minutes.
Add celery, carrots, and onion to drippings; season with 2 teaspoons kosher salt. Reduce heat to medium and cook until vegetables start to soften and there’s a good amount of liquid in bottom of pot (scant 1 cup), about 10 minutes.
Stir in Italian seasoning and garlic; cook 2 minutes.
Add 8 cups water and 1 teaspoon salt; increase heat to high and bring to a boil. Reduce heat to medium then stir in ham and cabbage; simmer until vegetables are tender, about 6 minutes.
Stir in beans and their juices; simmer just until warmed through.
Stir in vinegar and season with salt and pepper to taste.
Stored in an airtight container in the refrigerator, this soup will last up to one week. This soup can be frozen for up to 3 months.