Hearty Cabbage Soup
This Hearty Cabbage Soup is SO comforting! Tender cabbage, creamy potatoes, and fragrant herbs simmered into a wholesome, veggie-packed meal perfect for any season.
Servings: 6 servings
Ingredients
- 1-2 tablespoons olive oil for sautéing the vegetables and building flavor
- 1 yellow onion diced
- 2 sticks celery sliced
- 4 carrots peeled and sliced
- 3 cloves garlic minced
- 1/2 teaspoon black pepper plus more to taste
- 2 teaspoons fresh thyme
- 2 teaspoons caraway seed optional but strongly recommended
- 2 cups gold potatoes peeled and diced
- 10-12 cups green cabbage chopped into 1-inch pieces
- 1 can (14.5-ounce) crushed tomatoes
- 8 cups low-sodium vegetable broth (or 4 cups broth + 4 cups water)
- salt and pepper to taste
Instructions
Sauté the Aromatics
- Heat the olive oil in your large stockpot over medium heat. Add the diced yellow onion, sliced celery, and sliced carrots. Cook, stirring occasionally, until the vegetables soften and the onions turn translucent, about 5-7 minutes. Stir in the minced garlic, black pepper, fresh thyme, and caraway seeds. Let the garlic cook for about 1 minute until fragrant but not browned.
Add Potatoes and Cabbage
- Toss in the diced gold potatoes and chopped green cabbage. Stir everything together so the vegetables are well combined and coated with the aromatic oil and seasonings.
Pour in Tomatoes and Broth
- Add the can of crushed tomatoes and the vegetable broth (or broth and water mixture). Stir to combine, scraping up any bits stuck to the bottom of the pot.
Simmer to Perfection
- Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for 30-40 minutes, stirring occasionally. The cabbage should be tender, and potatoes soft but intact. Taste and season with salt and additional pepper as needed.
Serve and Enjoy
- Ladle the hot soup into bowls and serve immediately. This soup pairs wonderfully with crusty bread or a side like Red Potato Salad for a wholesome, comforting meal.
Equipment
- Large stockpot or Dutch oven
- Sharp Chef’s Knife
- Cutting Board
- Wooden spoon or silicone spatula
- Measuring Spoons and Cups
- Ladle
Notes
- Store leftovers in airtight containers; refrigerate up to 4 days or freeze for up to 3 months.
- For a nightshade-free version, omit crushed tomatoes and add a splash of apple cider vinegar for acidity.
- Add cooked chicken, turkey, or plant-based proteins like beans or lentils to boost protein content.