Description
This hearty and wholesome Cabbage Soup with Vegetables is a comforting, nutritious meal perfect for chilly days. Packed with fresh vegetables, white beans, and aromatic herbs, this soup offers a balanced blend of flavors and textures. Its easy one-pot preparation makes it ideal for a quick, flavorful dinner that warms you from the inside out.
Ingredients
Scale
Vegetables and Base
- 2 tablespoons oil
- 1 small sweet onion, diced
- 3 medium carrots, cut into ½-inch slices
- 3 stalks celery, finely chopped
- 4 cloves garlic, finely minced
- 8 ounces canned diced tomatoes
- 8 ounces canned tomato sauce
- 6 cups vegetable broth (regular sodium)
Seasonings
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- 2 teaspoons salt
- ½ teaspoon black pepper
Additional Ingredients
- 15 ounces canned white beans (cannellini, Northern, or navy), rinsed and drained
- ¾ pound Yukon gold potatoes, cut into ½-inch cubes
- 1 small head cabbage, cut into 1-inch pieces (about 8-10 cups)
Instructions
- Saute veggies: Heat 2 tablespoons of oil in a Dutch oven or large pot over medium heat. Add diced onion, sliced carrots, and chopped celery and sauté for 3-4 minutes until the vegetables start to soften. Add minced garlic and continue sautéing for an additional minute to release its aroma.
- Make the base: Pour in the canned diced tomatoes, tomato sauce, vegetable broth, Worcestershire sauce, dried thyme, oregano, paprika, salt, and black pepper. Stir the mixture until all ingredients are well combined, forming a flavorful soup base.
- Prep beans and potatoes: Rinse and thoroughly drain the canned white beans. Peel (if desired) and cut the Yukon gold potatoes into ½-inch cubes. Core and chop the cabbage into 1-inch pieces, ensuring they are roughly uniform for even cooking.
- Add remaining ingredients: Add the rinsed beans, cubed potatoes, and chopped cabbage to the pot. Stir well to incorporate all ingredients evenly. The cabbage may not be fully submerged initially but will soften and shrink as it cooks.
- Boil and simmer: Increase the heat and bring the soup to a rolling boil. Once boiling, reduce heat to medium and cover the pot with a lid. Let it simmer gently for 20-25 minutes until the vegetables, especially the potatoes and cabbage, become tender and flavors meld together.
- Serve: Taste and adjust seasoning if needed. Serve the soup hot with an optional sprinkle of fresh parsley for garnish. Enjoy this nourishing, vegetable-packed soup as a satisfying meal.
Notes
- Use low-sodium vegetable broth if you want better control over salt levels.
- Worcestershire sauce adds depth but omit or substitute with soy sauce for a vegetarian or vegan option if necessary.
- The soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Feel free to add other hearty vegetables like zucchini or green beans based on availability.
- For a gluten-free version, ensure that Worcestershire sauce or any added condiments do not contain gluten.
