Name: Hearty Cabbage Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 2 carrots, chopped however you want; 1 medium yellow onion, diced small; 1 celery rib, chopped up; ¾ teaspoon sea salt; Black pepper – however much you like; 2 tablespoons white wine vinegar; 2 cans fire-roasted diced tomatoes (14.5-oz each); 4 cups vegetable broth; 1 can white beans, drained (15.5-oz); 4 garlic cloves, minced or smashed; 2 Yukon Gold potatoes, cubed; 1 small green cabbage, chopped rough; 1 teaspoon dried thyme; Fresh parsley for the top

Description

Make this hearty, budget-friendly cabbage soup recipe loaded with vegetables and white beans. Naturally vegan and gluten-free, ready in just 50 minutes. Perfect comfort food.

Ingredients

For the Soup Base:

2 tablespoons olive oil
2 carrots, chopped however you want
1 medium yellow onion, diced small
1 celery rib, chopped up
¾ teaspoon sea salt
Black pepper – however much you like
2 tablespoons white wine vinegar

For the Main Components:

2 cans fire-roasted diced tomatoes (14.5-oz each)
4 cups vegetable broth
1 can white beans, drained (15.5-oz)
4 garlic cloves, minced or smashed
2 Yukon Gold potatoes, cubed
1 small green cabbage, chopped rough
1 teaspoon dried thyme
Fresh parsley for the top

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Instructions

Step 1: Sauté the Vegetables

Put oil in your pot over medium heat. Add carrots, onion, celery, salt, pepper. Stir around for 8 minutes. Stir every few minutes so nothing burns.

Onions get see-through. Carrots get softer. Kitchen starts smelling good. Don’t rush this part – it matters.

Step 2: Deglaze & Combine

Pour in vinegar first – makes a sizzle sound. Then dump in tomatoes, broth, beans, garlic, potatoes, cabbage, thyme. Mix it all up.

Looks like too much stuff at first. Cabbage takes up lots of room but cooks down fast. Add more broth if liquid doesn’t cover most things.

Step 3: Simmer to Perfection

Put lid on. Let it bubble gently for 20-30 minutes. Not a hard boil. Check every 10 minutes and stir.

Poke potatoes with fork – should go in easy when done. Cabbage gets tender but not mushy. Stop at 30 minutes or vegetables get gross.

Step 4: Finish and Serve

Turn off heat. Taste it. Probably needs more salt. Maybe pepper. Put in bowls. Sprinkle parsley on top.

Eat with bread or crackers or just by itself. Fills you up.

Notes

Don’t overcook cabbage or it gets slimy. Taste as you go – different broths have different salt. Smash some beans with your spoon if you want it thicker.

Cut vegetables about the same size. Save parsley stems and cook them in the soup, then fish out before serving

Pull off yucky outer cabbage leaves. Cut out the hard core part. Chop into pieces you can eat with a spoon – not tiny, not huge.

Don’t drain tomatoes – that juice adds flavor. Crushed tomatoes work if that’s what you have.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American