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Cabbage-Vegetable Soup

Everyday Food, December 2009
  • Prep Time 15 minutes
  • Total Time 45 minutes
  • Yield Serves 6
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Ingredients

  • 2 medium leeks, white and light green parts only
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, diced small
  • 2 medium carrots, diced small
  • 2 celery stalks, diced small
  • 2 garlic cloves, minced
  • 1 medium Yukon Gold potato, peeled and diced small
  • 6 cups low-sodium chicken broth
  • 2 bay leaves
  • 1/2 head (1 1/2 pounds) green cabbage, cored and thinly sliced
  • Coarse salt and ground pepper
  • 2 teaspoons white vinegar
  • 1 tablespoon chopped fresh thyme leaves

Directions

  1. Halve leeks lengthwise; rinse thoroughly,
    pat dry, and cut into 1/2-inch
    slices. In a large Dutch oven or heavy
    pot, heat oil over medium-high. Add
    onion, carrots, and celery; cook, stirring
    occasionally, until softened, about
    5 minutes. Add leeks and garlic and
    cook, stirring, until leeks begin to
    soften, 2 minutes. Add potato, broth,
    and bay leaves and bring to a boil.
    Stir in cabbage and season generously
    with salt and pepper.

  2. Return soup to a boil, then reduce
    to a rapid simmer. Cover and cook until
    vegetables are tender, 15 to 20 minutes.
    Remove from heat; stir in vinegar
    and thyme. Season with salt and pepper.

Recipe Reviews

  • Noraisis
    29 Jan, 2013

    Just made this and I'm eating it now. One of those moments where I could have ordered take out or made something good for myself. I chose this and I'm so glad I did. I didn't use all the liquid as suggested just because I know I like mine with a bit less liquid than normal. I also cut up the celery leaves and put those in close to the end. Great, quick soup!

  • QC1969
    9 Feb, 2012

    OMG! This is the best cabbage soup I've ever had! Even without the leeks, it was so tasty. I can't wait to serve this to my parents who are soup lovers. You can never go wrong with a Martha Stewart recipe.