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cabbage potato soup

cabbage potato soup
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This comforting cabbage potato soup is incredibly simple to prepare, perfect for weeknights when time is short but you still want a homemade meal. It's a nourishing powerhouse, packed with wholesome vegetables, and remarkably budget-friendly, able to feed a crowd. The flavors are outstanding—a delightful blend of tender cabbage, creamy potatoes, and aromatic herbs in a savory broth, offering warmth and comfort with every spoonful. This versatile recipe is a family favorite and a celebration of simple, good food.

Ingredients

Scale

2 tablespoons Olive oil
1 large Yellow onion, chopped
2 medium Carrots, peeled and diced
2 Celery stalks, diced
4 cloves Garlic, minced
1 large head Green cabbage, cored and chopped
4 medium Potatoes, peeled and diced
8 cups Vegetable broth
1 (14.5 ounce) can Diced tomatoes, undrained
1 teaspoon Dried thyme
2 Dried bay leaves
1 teaspoon Salt
1/2 teaspoon Black pepper
1/4 cup Fresh parsley, chopped

Instructions

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until softened
  2. Stir in minced garlic and cook for 1 minute until fragrant
  3. Add chopped cabbage to the pot. Stir well and cook for 5-8 minutes, stirring occasionally, until it begins to soften and reduce in volume
  4. Pour in vegetable broth and diced tomatoes (undrained). Add diced potatoes, dried thyme, and bay leaves. Stir gently and bring to a boil over medium-high heat
  5. Reduce heat to low, cover, and simmer for 20-25 minutes until potatoes are fork-tender and cabbage is very soft. Stir occasionally
  6. Remove bay leaves. Season with salt and black pepper to taste. Ladle hot soup into bowls
  7. Garnish each serving with fresh chopped parsley and serve hot

Notes

Allowing onions, carrots, and celery to soften properly creates a sweet and savory base.

Uniformly dicing potatoes and cabbage ensures even cooking.

Don't be alarmed by the volume of cabbage; it will wilt significantly. If your pot is too full, add it in batches.

Always taste and adjust seasoning (salt, pepper, herbs) before serving, as broth sodium content varies.

Remember to remove bay leaves before serving.

For an easier approach, combine all ingredients (except parsley) in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours until vegetables are tender.

The soup tastes even better the next day as flavors meld. Store refrigerated for 3-4 days or freeze for up to 3 months (potatoes may become slightly softer after freezing and thawing).

Nutrition

Find it online: https://fabiloustaste.com/cabbage-potato-soup/