I really do love how quick and simple this Cabbage Soup Recipe is! It doesn't take much effort AND it's delicious and healthy! The recipe calls for water instead of stock and it turns out flavorul and savory. This version is vegetarian, but read below for a more hearty, meaty variation.
Because I like to use as many natural ingredients as possible, the soup is made with water vs. store-bought stock. Mostly all my soup recipes, including this Hearty Pickle Soup Recipe and this Simple Seafood Soup Recipe, are made with water as a base. The natural ingredients that are added to the water base give so much natural flavor, that there is no need for extra unnecessary additives that the store-bought stock usually contains. The soup turns out flavorful as it is.
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Ingredients
- Cabbage: the essence of the soup!
- Potatoes: adds heartiness.
- Onion and garlic: for some added aroma
- Carrot: Many don’t like cooked carrot pieces. I prefer to grate the carrot versus slicing it. This way you don't get large cooked pieces of carrot in the soup.
- Bell peppers: I like to use different colored bell peppers for some additional color in the soup.
*** see recipe card at the end of the post for list of ingredients and quanitites
Additions and variations
- Celery: sauté the celery when sautéing the onion and carrot, it will add aroma and additional flavor.
- Cauliflower: add the cauliflower when adding the potatoes and cabbage for more nutritionand texture.
- Corn or mixed frozen vegetables: I sometimes like to add 1 cup of frozen corn or frozen mixed vegetables right into the soup. You can add them right before pouring in boiling water.
- Add protein: for a non-vegetarian variation add some chicken breast or chicken thighs. About 2 chicken breasts, or 5-6 chicken thighs. Cook the chicken in a separate pot until fully cooked, shred the chicken and then add it to the soup when adding potatoes and cabbage.
Praparation
STEP 1: Prepare the Ingredients: peel and cube the potatoes, chop the cabbage, finely chop onion, peel and grate the carrot, mince the garlic, dice the bells peppers.
STEP 2:
sauté the diced onion, 1/2 of the minced garlic, and grated carrot, stirring occasionally until softened (about 3 minutes). Add the diced bell peppers. Stir well to combine all flavors and sauté an additional 2 minutes.
STEP3:
Add the diced potatoes and cabbage and pour in the boiled water. Season with the salt, ground black pepper, and the Vegeta, or Dash seasoning.
STEP 4: Bring soup to a boil, then reduce heat to a simmer and cook (with lid not covering the pot completely) for approximately 30 minutes and until the potatoes are tender. Add the remaining 1/2 of the minced garlic and stir well (this will add a little more spice to the soup, so this step is optional)
STEP 5: The finishing touches: Add more salt to taste. Stir well and remove from heat. Garnish with a little chopped green onion or some chopped dill after pouring soup into a soup bowl when serving. Serve warm.
Serving suggestions
Serve the soup hot! It's great with a dallop of sour cream and some toasted bread.
Try it with our Sun-Dried Tomato and Mango Crostini appetizer or these Tuna Salad Lettuce Wraps. As a main dish, serve these Super Easy Sautéed Chicken Thighs or this Cheesy Chicken and Mushroom Recipe.
Top Tips
- Choose Fresh Ingredients: The freshness of your ingredients will significantly impact the flavor of the soup.
- add salt and pepper gradually as you taste throughout the cooking process. This helps you avoid over-salting.
- Don't Overcook: Be mindful not to overcook the cabbage. It should be tender but still have some texture to it. Overcooking can result in a mushy soup.
Frequently Asked Questions
Simmer slowly over low heat. This allows the flavors to meld together and the cabbage to soften without becoming mushy.
This could be caused by lack of acidity or insufficient seasoning. Try adding a touch of acidity, like a squeeze of lemon juice or a splash of vinegar, to brighten up the flavors and balance the soup. Be cautious not to overdo it. Try adding a little more salt, pepper, or other seasoning - taste the soup and adjust - start with a small amount, stir, and taste again until you achieve the desired flavor.
Sometimes, soups need time for the flavors to meld and develop. If you've just prepared it, it might taste better the next day.
For this cabbage soup recipe Yukon Gold potatoes work best. The are waxy and have a creamy, buttery flavor. They hold their shape well when cooked and are ideal for soups where you want the potato pieces to remain intact.
Storing and reheating
Cabbage soup usually tastes even better the next day after the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days. Make sure to allow it to cool to room temperature before transferring it to an airtight container.
When reheating, simply transfer the soup to a pot and heat on the stove until it's piping hot. You may need to add a little bit of water to reach your desired consistency as soup can thicken when refrigirated.
You can also freeze cabbage soup in a freezer-friendly container; it will last in the freezer for about 2-3 months. To thaw, simply place the frozen container in the refrigerator until defrosted (usually within 1 day) and then reheat in a soup pot.
Try our other favorite soups
Recipe
Simple Cabbage Soup Recipe
Ingredients
- 2 tablespoons cooking oil
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 1 large carrot peeled and grated
- 1/2 red bell pepper finely diced
- 1/2 yellow bell pepper finely diced
- 3 medium potatoes peeled and cubed
- 1/2 green cabbage head chopped
- 10 cups water - you can use tap water or I like to boil the water in the kettle while my vegetables are cooking to save time
- 1 teaspoon Vegeta or Dash seasoning
- 1/2 teaspoon ground black pepper
- 1 tablespoon salt
Instructions
- Prepare the Ingredients: peel and cube the potatoes into about 1/4 inch pieces, chop the cabbage, finely chop the onion, peel and grate the carrot, mince the garlic, and dice the bell peppers.
- Sauté: heat 2 tablespoons of cooking oil in a soup pot or Dutch oven, over medium-high heat and sauté the diced onion, 1/2 of the minced garlic, and grated carrot, stirring occasionally until softened (about 3 minutes). Add the diced bell peppers. Stir well to combine all flavors and sauté an additional 2 minutes. Add the cubed potatoes and cabbage and pour in the boiled water. Season with the salt, ground black pepper, and the Vegeta or Dash seasoning.
- Bring soup to a boil, then reduce heat to a simmer and cook (with the lid not covering the pot completely) for approximately 25-30 minutes until the potatoes are tender. Add the remaining 1/2 of the minced garlic and stir well (this will add a little more spice to the soup, so this step is optional)
- The finishing touches: Add more salt and seasonings to taste. Stir well and remove from heat. Garnish with a little chopped green onion or some chopped dill after pouring soup into a soup bowl when serving. Serve hot.
Notes
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- Choose Fresh Ingredients: The freshness of your ingredients will significantly impact the flavor of the soup.
-
- add salt and pepper gradually as you taste throughout the cooking process. This helps you avoid over-salting.
-
- Don't Overcook: Be mindful not to overcook the cabbage. It should be tender but still have some texture to it. Overcooking can result in a mushy soup.
- Cabbage soup usually tastes even better the next day after the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days. Make sure to allow it to cool to room temperature before transferring it to an airtight container.
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