Original Post: https://www.evolvingtable.com/cabbage-soup/
Cabbage Soup with Vegetables Recipe
This Cabbage Soup with Vegetables simmers a whole head of cabbage with white beans and Yukon gold potatoes, so it eats like an actual dinner instead of a bowl of broth. A tablespoon of Worcestershire is what gives the tomato base all that savory depth. One pot, 50 minutes, and enough to feed six.
Servings: 6 servings
Equipment
Ingredients
- 2 tablespoons oil
- 1 small sweet onion diced
- 3 medium carrots cut into ½-inch slices
- 3 stalks celery finely chopped
- 4 cloves garlic finely minced
- 8 ounces can diced tomatoes canned
- 8 ounces tomato sauce canned
- 6 cups vegetable broth regular sodium
- 1 tablespoon Worcestershire sauce
- 1 teaspoon thyme dried
- ½ teaspoon oregano dried
- ½ teaspoon paprika
- 2 teaspoons salt
- ½ teaspoon black pepper
- 15 ounces can white beans cannellini, Northern, or navy, rinsed and drained
- ¾ pound Yukon gold potatoes cut into ½-inch cubes
- 1 small head cabbage cut into 1-inch pieces, about 8-10 cups
Instructions
- Add 2 tablespoons of oil to a dutch oven or large pot, over medium heat. Sauté onion, carrots, and celery for 3-4 minutes. Add garlic and continue sautéing for an additional minute.2 tablespoons oil, 1 small sweet onion, 3 medium carrots, 3 stalks celery, 4 cloves garlic
- Pour in the diced tomatoes, tomato sauce, broth, Worcestershire sauce, thyme, oregano, paprika, salt, and pepper. Stir until well combined.8 ounces can diced tomatoes, 8 ounces tomato sauce, 6 cups vegetable broth, 1 tablespoon Worcestershire sauce, 1 teaspoon thyme, ½ teaspoon oregano, ½ teaspoon paprika, 2 teaspoons salt, ½ teaspoon black pepper
- Rinse and thoroughly drain the beans, rinse and cut the potatoes into ½-inch cubes, and prepare the cabbage by coring it and then cutting it into 1-inch pieces.15 ounces can white beans, ¾ pound Yukon gold potatoes, 1 small head cabbage
- Add these ingredients to the pot and stir until everything is well incorporated. It’s OK if the cabbage is not completely submerged, it will shrink down once it starts cooking.
- Bring the soup to a boil and then reduce heat to medium. Cover the pot with a lid and simmer for 20-25 minutes, or until the vegetables are tender.
- Serve immediately with a sprinkle of fresh parsley and enjoy!
Video
Notes
Broth and salt: The recipe is written with regular-sodium broth, which lands it on the salty side. Swap in low-sodium broth, start with 1 teaspoon of salt instead of 2, and season up at the end.
Brighten it: A squeeze of fresh lemon stirred in right before serving lifts the tomato base. Optional, but worth trying.
Thicker soup: Add extra tomato sauce or a spoonful of tomato paste, or stir in a cornstarch slurry during the last few minutes.
Add protein: Stir in shredded chicken, or swap the vegetable broth for chicken broth.
Prep-ahead: Except for the garlic and potatoes, the vegetables can all be washed and chopped 2 to 3 days ahead. Garlic should be minced fresh, and potatoes cut at most 1 day ahead and stored submerged in a bowl of cold water in the fridge.
Storage: Keeps in an airtight container in the fridge for up to 4 to 5 days.
Freezing: Freezes for up to 3 months. The potatoes come back softer and a little grainy, so scoop the chunks out before freezing if that would bother you.
Reheating: Thaw frozen soup in the fridge at least a day ahead so the vegetables don’t overcook. Reheat in the microwave, or over medium heat on the stovetop until warmed through.
Canning: Not recommended. There is no USDA-tested recipe for canning cabbage, so it cannot be part of a safely home-canned soup. Freeze it instead.
Nutrition
Calories: 265kcal | Carbohydrates: 48g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 1915mg | Potassium: 1230mg | Fiber: 11g | Sugar: 13g | Vitamin A: 6296IU | Vitamin C: 79mg | Calcium: 178mg | Iron: 5mg
