Cabbage-Vegetable Soup

Better if meat is added

Photo by Gina G.
Adapted from marthastewart.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from marthastewart.com

Ingredients

  • 2

    medium leeks, white and light green parts only

  • 1

    tablespoon extra-virgin olive oil

  • 1

    medium yellow onion, diced small

  • 2

    medium carrots, diced small

  • 2

    celery stalks, diced small

  • 2

    garlic cloves, minced

  • 1

    medium Yukon Gold potato, peeled and diced small

  • 6

    cups low-sodium chicken broth

  • 2

    bay leaves

  • 1/2

    head (1 1/2 pounds) green cabbage, cored and thinly sliced

  • Coarse salt and ground pepper

  • 2

    teaspoons white vinegar

  • 1

    tablespoon chopped fresh thyme leaves

Directions

1. Halve leeks lengthwise; rinse thoroughly, pat dry, and cut into 1/2-inch slices. In a large Dutch oven or heavy pot, heat oil over medium-high. Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes. Add leeks and garlic and cook, stirring, until leeks begin to soften, 2 minutes. Add potato, broth, and bay leaves and bring to a boil. Stir in cabbage and season generously with salt and pepper. 2. Return soup to a boil, then reduce to a rapid simmer. Cover and cook until vegetables are tender, 15 to 20 minutes. Remove from heat; stir in vinegar and thyme. Season with salt and pepper.

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