Original Post: https://www.evolvingtable.com/cabbage-soup/
Cabbage Soup with Vegetables Recipe
Make an easy weeknight meal of this Cabbage Soup with Vegetables, a classic recipe that’s every bit as quick as it is comforting. Green cabbage is simmered in a flavorful broth with white beans, potatoes, and loads of other vegetables, then finally served up with a sprinkle of fresh parsley.
Servings: 6 servings
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
- DIY: Use fresh beans and tomatoes for the most flavor.
- Thick: Use additional tomato sauce for a thicker soup.
- Prep-Ahead: Except for the garlic and potatoes, the vegetables can all be washed and chopped in advance, up to 2-3 days ahead. Garlic should be minced or pressed fresh, and potatoes should be cut at most 1 day ahead, and stored submerged in a bowl of cold water in the fridge.
- Storage: This dish will keep in an airtight container in the fridge for up to 4-5 days.
- Freezing: Cabbage soup can be kept frozen in an airtight container for up to 3 months. However it is recommended to remove any chunks of potato in the soup prior to freezing, because their texture can turn unpleasant across the process of freezing and reheating.
- Reheating: To avoid overcooking the vegetables during reheating, it is recommended to let the soup - if frozen - thaw in the fridge at least 1 day in advance. From the fridge, it can be reheated by serving in the microwave, or in bulk over medium heat on the stovetop until warmed through.
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
