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A comforting bowl of cabbage soup combines soft veggies and fragrant herbs in a tasty, rich broth. This wholesome dish turns basic ingredients into a soothing meal that tastes even better with every bite.
I've made this soup so many times now, and it's my go-to fix for chilly nights. My kids ask for it all the time, especially when they're getting sniffly with winter bugs. The smell that takes over the kitchen while it cooks is just too good to pass up.
Key Ingredients Breakdown
- Fresh green cabbage: Makes up the core of this soup, turning velvety and mellow as it simmers
- Fire-roasted tomatoes: Create a bold, hearty base that regular canned tomatoes just can't deliver
- White wine vinegar: Lifts all the tastes and adds a special depth to the broth
- White beans: Change this light soup into a full dinner with their smooth, buttery feel
- Aromatic vegetables: Build the perfect flavor foundation that makes the broth so good
- Fresh garlic and dried thyme: Team up to make every mouthful taste amazing
- Quality olive oil: Ties all the flavors into one harmonious mix
- Yukon gold potatoes: Give the soup a wonderful, filling quality
Putting It All Together
- Starting Your Soup:
- Warm olive oil in a big Dutch oven until it glistens. Toss in chopped onions, carrots, and celery, cooking until onions turn clear and veggies get soft. This sets up your flavor base.
- Building Taste Layers:
- Mix in chopped garlic and thyme, stirring until you can smell them. The herbs will open up in the warm oil, letting out their natural oils and making everything taste better.
- Adding Main Ingredients:
- Put in chopped cabbage bit by bit, letting each bunch wilt down first. The cabbage will get naturally sweeter as it cooks down.
- Making The Soup Base:
- Add the fire-roasted tomatoes and veggie broth, giving everything a good stir. Drop in diced potatoes and white beans, then bring it all to a gentle bubble.
- Finishing Touches:
- Splash in white wine vinegar, salt, and pepper. Let everything simmer until the veggies turn tender and all the flavors come together just right.
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When I was little, my grandma always threw extra cabbage in her soups, telling me it was like medicine from the garden. Now I get it - the rich flavor it makes can't be beat.
Tasty Companions
Make this soup into a full meal by having it with some crusty sourdough, warm cornbread, or toasted bread rubbed with garlic. A spoonful of sour cream or Greek yogurt on top adds a lovely creaminess.
Easy Variations
Switch things up by adding some smoked paprika for kick, use chickpeas instead of white beans, or toss in whatever veggies are in season. For a more filling version, throw in some cooked barley or tiny pasta shapes.
Storage Tips
This soup stays yummy for about four days when kept in a sealed container in your fridge. It actually tastes better the next day. If you want to save it longer, freeze portions for up to three months.
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I've been making this soup for years now, and it's still one of my favorite go-to dishes. It's so good at filling you up while being super easy to make, which makes it really special. The way the cabbage melts into the broth creates something much better than what you'd expect from such simple ingredients.
Frequently Asked Questions
- → How long can cabbage soup stay fresh in the fridge?
- It keeps well for about 5 days when stored in an airtight container.
- → Is it possible to freeze this soup?
- Absolutely, it freezes great for up to 3 months in a freezer-safe container.
- → What goes well with cabbage soup?
- Serve it with crusty bread, garlic toast, or a fresh green salad for a complete meal.
- → Can this soup work in a slow cooker?
- Yes! After sautéing the veggies, cook it on low for 6-8 hours or high for 3-4 hours.
- → How healthy is this soup?
- Very! It’s made with veggies, beans for protein and fiber, and is both vegan and gluten-free.