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Cabbage-Vegetable Soup

  • prep: 15 mins
    total time: 45 mins
  • servings: 6

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. Step 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. Step 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.

Source
Everyday Food, December 2009

Reviews (4)

  • 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!

  • 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

  • 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!

  • 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.