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Cabbage-Vegetable Soup

  • Prep:
  • Total Time:
  • Servings: 6
Cabbage-Vegetable Soup

Source: Everyday Food, December 2009


  • 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


  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.

Reviews (6)

  • Momo1786 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.

  • 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.

  • 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!

  • 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

  • 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.

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