Description
A nourishing soup with cabbage and other veggies and a bit of smoked ham hock. This soup will warm you right up!
Ingredients
Scale
- 8 cups chicken broth
- 1 pound peeled and diced potatoes
- 1 small head of cabbage, chopped
- 3 diced carrots
- 1 cup diced onion
- 1 Tbsp minced garlic
- 1 smoked ham hock
- 1 bay leaf
- 1/2 tsp dried thyme
- 1/4 tsp sage
- 1/2 tsp crushed rosemary
- 1/4 tsp smoked paprika
- 1 very clean stone (optional)
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting and pour the broth into the pot. Let the broth heat up to a simmer while you chop and prepare all the vegetables.
- Cancel the sauté setting. Add the potatoes, cabbage, carrots, onion, garlic, ham hock, bay leaf, thyme, sage, rosemary and paprika into Instant Pot.
- Cover Instant Pot and make sure valve is set to sealing. Set the SOUP button to 5 minutes. When time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
- Remove the meat from the bone and chop it up. Add the meat back to the soup and stone, if using.
- Ladle into bowls and if needed, season with salt and pepper.
Slow Cooker Instructions:
- Add broth, potatoes, cabbage, carrots, onion, garlic, ham hock, bay leaf, thyme, sage, rosemary and paprika (and stone, if using) into slow cooker.
- Cover and cook on low for 8 hours or on high for 4 hours.
- Remove the meat from the bone and chop it up. Add the meat back to the soup.
- Ladle into bowls and if needed, season with salt and pepper.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
Recipe adapted from Dolly’s soup as shared on Hallmark Channel
- Category: Soup
- Method: Instant Pot or Slow Cooker