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

Everyday Food, December 2009


Recipe Summary

15 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (9)

295 Ratings
  • 5 star values: 51
  • 4 star values: 69
  • 3 star values: 103
  • 2 star values: 60
  • 1 star values: 12
Rating: 5 stars
I use a combination of half broth and half water with bouillon. The thyme is a game changer, love this recipe!
Rating: 4 stars
This is an easy soup that turns out just lovely on a cold rainy fall day. The vinegar and thyme added at the end are a must-will be making this one again
Rating: 5 stars
This is one of hubby's favorites and mine too! I leave out the garlic because hubby doesn't like it but it is not missed. I use Better Than Bouillon chicken broth paste (no MSG) and sometimes V8 juice. When I use broth I add cream or half and half upon serving. For some reason, dairy really brings out the flavor even more when combined with most soups than contain chicken broth. When adding V8, try also adding rice, noodles, ravioli or tortellini, or even orzo. Freshly grated Parmesan cheese is great with the V8 version too. The same V8 version is also great when adding cooked ground chuck.
Rating: 5 stars
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.
Rating: Unrated
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.
Rating: Unrated
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!
Rating: 4 stars
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
Rating: Unrated
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!
Rating: Unrated
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.