Potato Cabbage Soup with Pesto


At a Glance

  • Prep Method: Baked
  • Cuisine: Irish
  • Yield: 6
  • Prep Time:
  • Ready Time:
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Parmesan rinds add great flavor to soups and stews.  Simply simmer them with the soup for 30 minutes, then discard.


3          ounces country ham or (2 ounces bacon), chopped

1          cup chopped carrot

1          cup chopped onion

½         cup chopped green onions

4          garlic cloves, crushed

½         head cabbage, coarsely chopped

3          cups peeled cubed red potato

7 ½      cups chicken stock

½         teaspoon salt

¼         teaspoon pepper

Parmesan rind (2”x4” piece)

6          tablespoons jarred pesto


Cook country ham, carrot, onion, green onion and garlic in Dutch oven 5 minutes. Add potatoes, chicken stock, and rind. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Add cabbage and cook 10-15 minutes. Remove rind, discard. Spoon 1 ½ cups into soup bowls, swirl each with 1 tablespoon pesto. Serve with some crusty bread. Yield: 6 servings (serving size: 1 ½ cups)


Notes: I think this soup would be great with chopped ham added to it at the end. I also think that a crouton with cheese, similar to French Onion Soup would also be good, but I tried to keep it simple. Also I used homemade chicken stock and pesto.

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