There are endless varieties of soup out there, ranging from vegetable-based options to hearty, meaty dishes. When you think of a vegetable soup, cabbage may not be the first veggie to come to mind — but as it turns out, it works wonderfully in a soup! Recipe developer Hayley MacLean showcases cabbage in this old-fashioned cabbage soup recipe, and it’s loaded with plenty of warmth, flavor, and nutritious ingredients. “This dish is very healthy,” MacLean says. “All of the vegetables used provide a great array of vitamins and minerals, and it is a delicious and filling low-calorie option.”
Though this is a healthy soup, that doesn’t mean that it doesn’t taste amazing. “The flavors are rich and perfect for warming you up on a cold winter night, and the big bites of veggies are so nourishing,” MacLean describes. “It really is the perfect soup for this time of year!” Needless to say, if you’re looking for a go-to vegetable soup that incorporates both flavor and nutrition, then this cabbage soup will definitely do the trick.
This old-fashioned cabbage soup recipe calls for many ingredients, but you likely already have most of them on hand in your kitchen and the missing ones won’t be too hard to find in a grocery store. For this recipe, you’ll need olive oil, a white onion, celery, carrots, Yukon gold potatoes, garlic, and a cabbage head (cored). Keep in mind that these veggies will need to be chopped and minced.
Next up, you’ll need some chicken broth, tomato juice, and a can of diced tomatoes. Finally, for spices and seasoning, you’ll need some salt, pepper, sugar, celery salt, thyme, a bay leaf, and some chopped fresh parsley as garnish. Phew! It’s quite a list, but everything will come together easily once you start making the soup.
Now that you have all of your ingredients ready to go, you can start making the soup. First, place a large pot or Dutch oven on the stovetop over medium-high heat. Pour in the olive oil and allow it to heat up. Once the oil starts shimmering, add in the chopped onion, celery, carrots, and potatoes. Let these vegetables sauté for 5 to 7 minutes, during which they will begin to soften up, and the onion will start to turn translucent. At this point, add in the minced garlic and cook for another minute, until the wonderful, garlicky aroma fills your kitchen.
The soup is already coming together! Now, you can pour in the chicken broth and tomato juice and give everything a stir. Next, add the diced tomatoes, cabbage, salt, sugar, thyme, celery salt, and bay leaf. As you add all of these vegetables into the mix, delight in the fact that they will each contribute a wonderful flavor to the soup. “With its tomato flavored base, the flavors in this soup are savory and earthy with a bit of brightness to back it up,” MacLean describes. “All of the different vegetables add so much complexity, and the herbs and spices used give it great depth.”
After you’ve finished adding all of the ingredients to the pot, bring the soup to a boil, then lower it to a simmer for 30 to 40 minutes. You’ll know that the soup is done when the cabbage has wilted and the rest of the vegetables are soft and tender. Garnish your soup with fresh parsley and you’re ready to enjoy!
“I love serving this soup with a fresh green salad and a big piece of lightly toasted crusty bread,” MacLean suggests, adding that you could include chicken or ham in the soup to make it even heartier. If you have any leftovers you can store them in the fridge for up to five days, or in the freezer for up to three months. We hope you love this delicious old-fashioned cabbage soup!