Cabbage Soup Recipe
A wholesome and hearty cabbage soup that brims with vibrant flavors and nourishing ingredients. Ideal for a cozy meal, especially when paired with warm, crusty bread.
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Ingredients
- 2 Yukon Gold potatoes diced
- 2 tablespoons white wine vinegar
- 2 carrots chopped
- 2 tablespoons extra-virgin olive oil
- 4 cups vegetable broth
- 1 small green cabbage approximately 1 pound, chopped (about 9 cups)
- ¾ teaspoon sea salt
- 1 medium yellow onion diced
- Fresh parsley for garnish
- 1 celery rib diced
- 1 teaspoon dried thyme
- Freshly ground black pepper
- 4 garlic cloves grated
- 2 14.5-ounce cans fire-roasted diced tomatoes
- 1 15.5-ounce can cooked white beans, drained and rinsed
Instructions
- Warm the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Introduce the carrots, onion, celery, salt, and a few grinds of black pepper, cooking them with occasional stirring for about 8 minutes until softened. Pour in the white wine vinegar, stirring to deglaze the pot, then incorporate the fire-roasted tomatoes, vegetable broth, white beans, garlic, diced potatoes, chopped cabbage, and dried thyme. Cover the pot and allow the soup to simmer gently for 20 to 30 minutes, until the potatoes and cabbage are tender. Adjust seasoning to taste, adorn with fresh parsley, and serve warm.
Notes
This soup pairs wonderfully with rustic bread and can be stored for several days, enhancing its flavor as it rests.