Cabbage-Vegetable Soup

Name: Cabbage-Vegetable Soup
Prep time: 15 min
Total time: 45 min
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; 0.5 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

3.3

(294)

8 Reviews

By

Martha Stewart Editors

Updated on February 22, 2021

Prep Time:

15 mins

Total Time:

45 mins

Servings:

6

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

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
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

Directions

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.
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.