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Cabbage-Vegetable Soup

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This winter soup is well-spiced and full of nourishing vegetables.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, December 2009

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.

Cook's Notes

For added protein, stir in a can of rinsed, drained cannelloni beans during the last 5 minutes of cooking.

Reviews Add a comment

  • MS12116173
    24 NOV, 2014
    Simple ingredients come together to make a stellar soup. Just delightful for a simple supper with crusty bread. Cabbage is so underrated and under used....the sweetness it brings is a lovely counterpoint in this savory soup.
    Reply
  • wannabechefsichra
    11 NOV, 2014
    First cold day in St. Louis and made this delicious soup. I went a little overboard on thyme but otherwise awesome. Added string beans and corn too. Soon gooood.
    Reply
  • mimivv
    4 DEC, 2013
    We absolutely love this soup. The first time I made it I added some ham and it was wonderful. Forgot the vinegar, so don't know if I am missing out on something or not. It is one of our favorite soups and perfect for a cold winter night!
    Reply
  • Kelly Braucht
    16 OCT, 2013
    made this tonight and was great! I used one less leek and one more carrot. Do like the directions say and add plenty of salt and pepper. Has a very light note of sweetness
    Reply
  • 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!
    Reply
  • 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.
    Reply