Because of the fragrant vegetables and fire-roasted tomatoes, this cabbage soup recipe has a lot of flavors. For a simple, nourishing supper, serve it with good bread.
This cabbage soup recipe achieves the seemingly impossible feat of using an entire head of cabbage in one sitting! I gnaw away at a cabbage for weeks almost every time I buy one, putting some to a slaw, some to a bowl, more to a taco, and so on.
So I was surprised the first time I cooked this cabbage soup dish. I began by adding half of my cabbage to the pot. It melted into the soup with aromatic veggies and herbs as it wilted.
I didn’t want it to go away – after all, I was making cabbage soup – so I added extra. Before I knew it, I’d used up every last ounce of my cabbage!
Don’t worry if you’re on the fence regarding cabbage. The cabbage doesn’t overpower the soup in the least. Instead, it offers a subtle sweetness that pairs well with a tart splash of white wine vinegar.
The soup is tasty and comforting as a whole. It’s filling, nutritious, and soup-er (sorry!) easy to make. I believe you will enjoy it.
Ingredients for cabbage soup
To make this simple cabbage soup, gather the following ingredients:
- Cabbage – Of course, cabbage! For this recipe, you’ll need 1 pound of small green cabbage.
- The basic combination of onion, carrots, and celery infuses the soup with flavor.
- Garlic and dried thyme — They give the soup even more depth.
- Potatoes — They give the soup a great, substantial texture.
- White beans – I like to use small navy beans in this recipe, but other white beans like cannellini beans would also work.
- Fire-roasted tomatoes, diced — They form the soup’s brothy, delicious basis, along with the vegetable broth.
- For tang, use white wine vinegar.
- Extra-virgin olive oil — It adds a layer of richness to the dish.
- And a pinch of salt and pepper to bring out the flavors!
Serving Suggestions for Cabbage Soup
When ready to serve, spoon the soup into bowls and top with a sprig of fresh parsley on top of each one.
Serve the soup alone with crusty bread to soak up the rich broth, or with a sandwich or salad for a more substantial meal. I like it with grilled cheese sandwiches or this Sweet Potato Salad.
Leftover cabbage soup keeps for up to 4 days in the refrigerator and freezes nicely. Allow it to cool completely before transferring it to airtight storage containers and freezing it. Cabbage soup can be frozen for up to three months.
|15-minute prep time
Time to cook: 35 minutes
This simple soup dish is nutritious, warm, and full of flavor. Serve with crusty bread for a quick and easy supper.
- 2 tbsp extra-virgin olive oil
- 2 sliced carrots
- 1 medium diced yellow onion
- 1 diced celery rib
- white wine vinegar, 2 tbsp.
- 2 (14.5 oz) cans of diced fire-roasted tomatoes
- 4 c. vegetable stock
- 1 (15.5-ounce) can drain and rinsed white beans
- 4 grated garlic cloves
- 2 diced Yukon gold potatoes
- 1 pound (1 small green cabbage) (9 cups chopped)
- 1 teaspoon thyme, dry
- a quarter teaspoon of salt
- black pepper, freshly ground
- Garnish with fresh parsley
- In a big pot over medium heat, heat the oil. Cook for 8 minutes, stirring regularly, with the carrots, onion, celery, salt, and several grinds of fresh pepper.
- Add the tomatoes, broth, beans, garlic, potatoes, cabbage, and thyme, stirring to combine. Cook for 20 to 30 minutes, or until the potatoes and cabbage are soft, and covered.
- Season with salt and pepper to suit, then serve with fresh parsley as a garnish.