10cupschicken brothwater, or a combination of both
Instructions
Combine all the ingredients, except broth, in a 7-quart slow cooker. Pour 3 to 4 cups of broth into the slow cooker, cover, and cook on high for 1 hour or low for 2 hours.
1 pound ham, 1 head of cabbage, ½ cup carrots, ½ cup white onion, ¼ cup celery, 3 garlic cloves, 2 bay leaves, ¼ teaspoon salt, ¼ teaspoon ground black pepper
Remove the lid, stir, and check to see how much liquid is in the soup (will vary depending on how much liquid the cabbage releases). Add additional broth or water to just barely cover the ingredients. We used about 10 cups total (including the 3 to 4 cups in the first step). Stir to combine.
Add the lid, and continue to cook for an additional 2 to 3 hours on high or 3 to 5 hours on low. Stir occasionally.
The soup is finished when the vegetables and cabbage are tender.
Remove the bay leaves and enjoy hot. Store any leftovers in the refrigerator for up to 3 days.
Notes
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of about 2 cups of the finished crockpot ham and cabbage soup.