Cabbage-Vegetable Soup

Prep Time:
15 mins
Total Time:
45 mins

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


  • 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

  • ½ head (1 ½ 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.

Cook's Notes

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

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