I had a similar soup at a hote/restaurant on the Alaska Highway in British Columbia and came up with this, my version. I don't remember the name of the restaurant, but I remember the soup!


  • 1 meaty ham bone or 2 large ham hocks
  • About 6 cups of water
  • 1 (16 ounce) can whole tomatoes
  • 1/2 teaspoon dried thyme, crushed
  • 1/2 teaspoon dried marjoram, crushed
  • 1 large onion, chopped
  • 1 cup diced carrots
  • 1/2 cup chopped celery
  • 1 cup diced potatoes
  • 3 cups shredded cabbage
  • Salt and pepper, to taste


Put ham and water in a stock pot or Dutch oven. Chop up tomatoes and add along with their liquid. Add thyme and marjoram; bring to a boil; lower heat, cover and simmer for about 1 1/2 hours or until ham is falling off of bone. Remove ham, set aside until cool enough to handle. Add vegetables except cabbage; simmer about 30 minutes or until vegetables are tender. Meanwhile, remove skin and bones from ham and cut into bite-size pieces. Add to pot along with cabbage. Simmer 25 - 20 minutes, or until cabbage is tender. Season to taste with salt and pepper.

6 servings

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Submitted 6/13/05.
Source: My Files
Submitted By: Joy Bowers
Ham and Cabbage Soup