Crockpot Ham Potato Bean Cabbage Stoup

  • Author: The Kitchen Whisperer

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  • 1 medium head of cabbage, cored and rough cut into 12” pieces
  • 4 medium red potatoes (skin on or off)
  • 2 cups fresh green beans cut into 1 1/2” sections
  • 1 small white onion, cut into small chunks
  • 2 ½” thick ham steaks cut into 1”x1/2” thick cubes
  • 4 cups chicken stock, preferably homemade
  • 2 teaspoon fresh black pepper
  • 12 teaspoon kosher salt
  • 1 whole bay leaf
  • 4 tablespoon butter
  • 1/4 cup flour


  1. Place half of the cabbage, onions, potatoes, beans, and ham down in the crockpot. Season with half of the pepper and salt. Add in the bay leaf.
  2. Next, add the remaining cabbage, onions, potatoes, beans, and ham along with the remaining salt/pepper.
  3. Pour 3 cups of the stock over top. Place the lid on and cook on low for 7 hours or 4 for high.
  4. 20 minutes before the dish is done, add in the butter and stir gently.
  5. After 10 minutes, put the flour and remaining 1 cup of stock in a jar and shake to make a slurry.
  6. Pour this into the crockpot, stir and replace the lid cooking for at least 10-15 minutes.
  7. Remove the lid and allow it to cool for 10 minutes.
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