Cabbage Soup with Vegetables Recipe

Name: Cabbage Soup with Vegetables Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 tablespoons oil; 1 small sweet onion; 3 medium carrots; 3 stalks celery; 4 cloves garlic; 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; 15 ounces can white beans; ¾ pound Yukon gold potatoes; 1 small head cabbage

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
6 servings
Calories
265 kcal
Course
Side Dish, Main Course, Soup, Lunch, Others
Cuisine
Vegetarian, Vegan, gluten-free

Cabbage Soup with Vegetables Recipe

Wren Wallace

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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.

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Ingredients

Servings

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

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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.
Pour in the diced tomatoes, tomato sauce, broth, Worcestershire sauce, thyme, oregano, paprika, salt, and pepper. Stir until well combined.
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.
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!

Notes

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.
This dish will keep in an airtight container in the fridge for up to 4-5 days.
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.
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.
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 Information

Show Details

Calories 265kcal (13%) Carbohydrates 48g (16%) Protein 10g (20%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Trans Fat 0.02g Sodium 1915mg (80%) Potassium 1230mg (35%) Fiber 11g (44%) Sugar 13g (26%) Vitamin A 6296IU (126%) Vitamin C 79mg (88%) Calcium 178mg (18%) Iron 5mg (28%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 265 kcal

% Daily Value*

Calories	265kcal	13%
Carbohydrates	48g	16%
Protein	10g	20%
Fat	6g	9%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	3g	15%
Trans Fat	0.02g	1%
Sodium	1915mg	80%
Potassium	1230mg	26%
Fiber	11g	44%
Sugar	13g	26%
Vitamin A	6296IU	126%
Vitamin C	79mg	88%
Calcium	178mg	18%
Iron	5mg	28%