Hearty Cabbage Soup Recipe

Introduction
Hearty Cabbage Soup is a wholesome and nutritious meal that’s both comforting and filling. Packed with tender cabbage, a medley of vegetables, and savory broth, this soup is ideal for chilly days or when you’re craving something healthy yet satisfying. The recipe is simple to make, budget-friendly, and adaptable to various diets, from vegan to low-carb. Whether you enjoy it as a light lunch or pair it with bread for dinner, this hearty soup is sure to warm you up.

Ingredients

For the Soup:

• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 large carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 medium green cabbage, roughly chopped (about 6 cups)
• 3 medium potatoes, diced (Yukon Gold or Russet work well)
• 1 can (14 oz) diced tomatoes, with juice
• 6 cups vegetable broth (or chicken broth for a non-vegetarian version)
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin (optional, for extra depth)
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 bay leaf

Optional Add-Ins:

• 1 cup cooked ground beef or sausage (for a meatier version)
• 1 cup cooked beans (like cannellini, kidney, or chickpeas)
• 1 cup shredded kale or spinach

For Garnish:

• Fresh parsley or dill, chopped
• A dollop of sour cream or Greek yogurt (optional)
• Crusty bread for serving

Step-by-Step Instructions

Step 1: Sauté the Aromatics

1. Heat the olive oil or butter in a large pot over medium heat.
2. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables soften.
3. Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Add the Cabbage and Potatoes

1. Add the chopped cabbage and diced potatoes to the pot. Stir to combine.
2. Cook for 2-3 minutes to slightly wilt the cabbage.

Step 3: Build the Soup Base

1. Pour in the vegetable broth and canned diced tomatoes (with juice).
2. Stir in the smoked paprika, thyme, oregano, cumin (if using), salt, pepper, and bay leaf.

Step 4: Simmer the Soup

1. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the potatoes are tender.
2. Stir occasionally to ensure the vegetables cook evenly.

Step 5: Taste and Adjust

1. Remove the bay leaf and taste the soup. Adjust the seasoning with more salt and pepper if needed.
2. If adding kale, spinach, or beans, stir them in during the last 5 minutes of cooking.

Step 6: Serve

1. Ladle the soup into bowls and garnish with fresh parsley or dill.
2. Serve hot with crusty bread, crackers, or a dollop of sour cream for extra creaminess.

Serving and Storage Tips

Serving Tips

• Pair the soup with a slice of buttered rye bread or cornbread for a hearty meal.
• Add a splash of lemon juice or vinegar before serving for a tangy kick.

Storage Tips

• Refrigeration: Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave.
• Freezing: Cabbage soup freezes well. Store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently.

Helpful Notes

• Cabbage Options: Green cabbage is most commonly used, but savoy or Napa cabbage works beautifully for a slightly different texture.
• Thicker Soup: Mash a few of the cooked potatoes into the soup to naturally thicken it.
• Low-Carb Version: Omit the potatoes and substitute them with cauliflower florets.
• Extra Protein: Stir in shredded cooked chicken or turkey for a protein boost.

Tips from Well-Known Chefs

• Ina Garten: Add a Parmesan rind to the broth while simmering for an extra layer of umami flavor.
• Rachael Ray: Use a splash of white wine to deglaze the pot after sautéing the vegetables for added depth.
• Jamie Oliver: Sprinkle in chili flakes for a touch of heat to balance the sweetness of the cabbage and carrots.

Frequently Asked Questions

1. Can I use red cabbage?
   Yes, but it may turn the soup a slight purple hue. The flavor will remain delicious!
2. What if I don’t have vegetable broth?
   Water works as a substitute, but you may need to increase the salt and seasonings for flavor.
3. Can I make this soup vegan?
   Yes! Simply use vegetable broth and skip any optional meat or dairy-based toppings.
4. How can I make the soup more filling?
   Add cooked rice, quinoa, or barley for extra bulk.
5. Can I cook this soup in a slow cooker?
   Yes! Combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
6. What can I substitute for potatoes?
   Sweet potatoes, parsnips, or turnips make excellent substitutes.
7. How do I prevent the cabbage from becoming mushy?
   Add the cabbage later in the cooking process (during the last 10-15 minutes) if you prefer it to retain some crunch.
8. Can I add tomatoes if I don’t have canned ones?
   Use fresh tomatoes (chopped) or 1-2 tablespoons of tomato paste as a substitute.
9. Can I make it spicier?
   Add a diced jalapeño, chili powder, or red pepper flakes for a spicy version.
10. What’s the best way to reheat cabbage soup?
    Reheat on the stovetop over low heat, stirring occasionally, or in the microwave in 1-minute intervals.