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
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.