I remember the first chilly day of last fall—my kitchen was filled with the comforting aroma of simmering soup, and this cabbage soup quickly became a staple. It’s surprisingly hearty yet light, almost like a warm hug in a bowl, with just enough spice to keep things interesting. If you’re looking for something that warms your soul and helps burn off those pesky calories from last night’s pizza, give this a whirl!
Steps
- Begin by heating olive oil in a large pot over medium heat. Incorporate carrots, onion, celery, salt, and pepper. Cook, stirring every so often, for about 8 minutes until the vegetables start to soften.
- Pour in the white wine vinegar and give it a stir. Then, add the fire-roasted tomatoes, vegetable broth, white beans, garlic, potatoes, cabbage, and thyme. Cover the pot and allow the mixture to simmer for 20 to 30 minutes, until the potatoes and cabbage reach a tender consistency.
- Taste and adjust the seasoning as needed. Ladle the soup into bowls, garnish with fresh parsley, and serve immediately. Enjoy with a side of crusty bread if desired.
Ingredients
- 1 small green cabbage (about 1 pound)
- 1 onion
- 2 carrots
- 2 celery stalks
- 2 cloves of garlic
- 1 teaspoon dried thyme
- 2 potatoes
- 1 can (14 ounces) diced fire-roasted tomatoes
- 4 cups vegetable broth
- 1 can (15 ounces) white beans (such as navy beans or cannellini beans)
- 2 tablespoons white wine vinegar
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
FAQ
- Can I freeze cabbage soup?
- Yes, you can freeze cabbage soup. Let it cool to room temperature, then transfer it to freezer-safe containers. It will last up to 3 months in the freezer. When you’re ready to eat it, thaw the soup overnight in the refrigerator before reheating on the stove or in the microwave.
- What can I serve with cabbage soup?
- Cabbage soup pairs well with crusty bread, which is great for soaking up the flavorful broth. You can also enjoy it with a sandwich or a salad for a more filling meal. A classic grilled cheese or a sweet potato salad complements this soup nicely.
- How should I store and reheat leftover cabbage soup?
- Store leftover cabbage soup in an airtight container in the fridge for up to 4 days. You can reheat it easily in the microwave or on the stovetop until warmed through.
- What type of beans can I use in cabbage soup?
- This recipe typically uses white beans, such as navy or cannellini beans, for plant-based protein. However, chickpeas can also be a great addition if you prefer.
- What gives cabbage soup its deep flavor?
- The deep flavor in cabbage soup comes from a combination of aromatic vegetables like onions, carrots, and celery, along with garlic, dried thyme, and fire-roasted tomatoes. A splash of white wine vinegar adds a tangy balance to the sweetness of the cabbage.
Tips
- Use the Entire Cabbage: Don’t hesitate to use a whole head of cabbage, as it will cook down significantly and add a subtle sweetness to the soup.
- Pair with Good Bread: Complement the soup with crusty bread to soak up the flavorful broth for a more satisfying meal.
- Freezing and Reheating: This soup freezes well. Let it cool to room temperature before storing it in freezer-safe containers. It can last up to three months in the freezer and is easy to reheat on the stove or in the microwave.
- Enhance with Fresh Herbs: Garnish each bowl with fresh parsley to add a pop of color and extra flavor to the dish.
Equipment
- Large pot or Dutch oven – Essential for cooking the soup.
- Airtight containers – For storing leftovers.
- Freezer-safe containers – If you plan on freezing the soup.
