Cabbage-Vegetable Soup

By Gina G

Better if meat is added

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

Details

Adapted from marthastewart.com

Preparation

Step 1

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.