Cabbage Soup
Total Time
50 mins
Prep Time
15 mins
Cook Time
35 mins
Rating
4.99 out of 5 stars
(394)
Ingredients
6 servings
- 2 tablespoons extra-virgin olive oil
- 2 carrots, chopped
- 1 medium yellow onion, diced
- 1 celery rib, diced
- ¾ teaspoon sea salt
- Freshly ground black pepper
- 2 tablespoons white wine vinegar
- 2 (14.5-ounce) cans fire-roasted diced tomatoes
- 4 cups vegetable broth
- 1 (15.5-ounce) can cooked white beans, drained and rinsed
- 4 garlic cloves, grated
- 2 Yukon Gold potatoes, diced
- 1 small green cabbage, about 1 pound (9 cups chopped)
- 1 teaspoon dried thyme
- Fresh parsley, for garnish
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Preparation
Step 1
Heat the olive oil in a large pot over medium heat. Add the carrots, onion, celery, salt, and several grinds of pepper and cook, stirring occasionally, for 8 minutes.
Step 2
Add the vinegar, stir, and then add the tomatoes, broth, beans, garlic, potatoes, cabbage, and thyme. Cover and simmer for 20 to 30 minutes, or until the potatoes and cabbage are tender.
Step 3
Season to taste, garnish with fresh parsley, and serve.
Step 4
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Chef's notes
Store leftover soup in an airtight container in the fridge for up to 4 days. It’s easy to reheat in the microwave or on the stovetop.
Cabbage soup also freezes well. Allow it to cool to room temperature, then transfer it to freezer-safe containers and store it in the freezer.
Frozen cabbage soup will keep for up to 3 months. Allow it to thaw overnight in the fridge before reheating on the stove or in the microwave.
