Slow Cooker Ham Potato Bean Cabbage Stoup
A hearty, rustic stoup that combines tender ham, potatoes, green beans, and cabbage in a rich, thickened broth. This comforting one-pot meal develops deep flavors during slow cooking and makes an excellent cold-weather dinner that feeds a crowd. The flour slurry creates a satisfying consistency that's thicker than soup but lighter than stew, perfect for serving with crusty bread.
Ingredients
- 1 medium head cabbage, cored and rough cut into 1-2 inch pieces
- 4 medium red potatoes, skin on or off
- 2 cups fresh green beans, cut into 1 1/2 inch sections
- 1 small white onion, cut into small chunks
- 2 2 1/2 inch thick ham steaks, cut into 1x1/2 inch thick cubesleftover ham1:1Use any leftover ham cut into chunks
5
- 4 cups chicken stock, preferably homemade
- 2 teaspoon fresh black pepper
- 1 teaspoon kosher salt
- 1 whole bay leaf
- 4 tablespoon butter
- ¼ cup flour
Instructions
- 1
Layer half of the cabbage, onions, potatoes, beans, and ham in the crockpot and season with half the pepper and salt, then add the bay leaf
- 2
Add remaining cabbage, onions, potatoes, beans, and ham with remaining salt and pepper
- 3
Pour chicken stock over ingredients, cover and cook on low for 7 hours or high for 4 hours
- 4
Stir in butter gently 20 minutes before cooking is complete
- 5
After 10 minutes, shake flour with remaining stock in a jar to make slurry
- 6
Pour slurry into crockpot, stir and cook covered for 10-15 minutes more
- 7
Remove lid and let cool for 10 minutes before serving
Tips
For richer flavor, brown the ham cubes in a skillet before adding to the crockpot
Cut vegetables uniformly for even cooking throughout the long slow cooking process
Good to Know
Refrigerate leftovers for up to 4 days in covered container
Can be assembled night before and refrigerated, then cooked the next day
Ladle into bowls and serve with crusty bread or crackers
Common Mistakes
Don't skip the flour slurry step or the stoup will be too thin
Avoid lifting the lid frequently during cooking to maintain consistent temperature
Substitutions
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4
FAQ
Can I use different vegetables in this stoup?
Yes, try carrots, celery, or turnips. Root vegetables work best for long slow cooking times.
How long will leftovers keep in the refrigerator?
Store covered in the refrigerator for up to 4 days. Reheat gently on stovetop or microwave.
Can I freeze this stoup for later?
Yes, freeze for up to 3 months. The potatoes may change texture slightly after thawing.