Dutch Oven Recipes: Cabbage Soup

Name: Dutch Oven Recipes: Cabbage Soup
Prep time: 15 d
Cook time: 35 d
Yield: 6 serving
Ingredients: 2 tablespoons extra-virgin olive oil; 2 carrots; 1 medium yellow onion; 1 celery rib; 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; 2 Yukon gold potatoes; 1 small green cabbage; 1 teaspoon dried thyme; ¾ teaspoon sea salt; freshly ground black pepper; fresh parsley

User Reviews

5.0

153 reviews

Excellent

Prep Time
15 d
Cook Time
35 d
Servings
6
Course
Main Course, Soup
Cuisine
American

Dutch Oven Recipes: Cabbage Soup

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

2 tablespoons extra-virgin olive oil
2 carrots chopped
1 medium yellow onion diced
1 celery rib diced
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
¾ teaspoon sea salt
freshly ground black pepper
fresh parsley for garnish

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Instructions

Heat the oil in a large pot over medium heat. Add the carrots, onion, celery, salt, and several grinds of fresh pepper, and cook, stirring occasionally, for 8 minutes.
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.
Season to taste, garnish with fresh parsley, and serve.

Equipments used: