easy cabbage soup

Classic Cabbage Soup Recipe

olive oil

onion, chopped

celery, chopped

carrots, chopped

chicken broth

vegetable broth

tomato juice

cabbage,

tomatoes

salt

black pepper

dry thyme

garlic,

Heat olive oil in large stock pot. Once hot, throw in the onions, celery, and carrots. Saute until onions are translucent, but not brown.

Add in the garlic and cook for a couple more minutes.

Add the chicken broth, vegetable broth, stewed tomatoes, salt, pepper, thyme, and cabbage. Bring everything up to a simmer.

Add tomato juice. Simmer everything on low heat for 45 minutes, stirring occasionally.

This cabbage soup is healthy, comforting, and loaded with tender green cabbage, onion, garlic, celery, tomato, carrot, and green beans then sprinkled with dried aromatics for a flavor-packed base.

Cabbage Soup

extra virgin olive oil

yellow onion (chopped, about 1 1/2 cups)

garlic (minced, about 1 tablespoon)

green cabbage (chopped, 9-10 cups)

celery (chopped, 2 cups)

tomato (1 can)

carrot

beans

thyme

parsley

ground pepper

parsley (optional as garnish)

Heat olive oil in a soup pot over medium heat, then add in chopped onion and  garlic.

Add cabbage, celery, diced tomato, carrot, green beans, salt, dried thyme, dried parsley, and ground pepper.

Add enough stock to almost cover the vegetables. Bring to a boil uncovered.

Cook uncovered on medium/medium-low for 10 minutes, stirring occasionally. Cover and simmer on lowest setting for 20 minutes.NOTE - if you want your cabbage to be softer, cook covered for an additional 15 minutes.

A staple in many Portuguese kitchens, this hearty soup is often served with crusty bread and a drizzle of olive oil. The recipe is easily customizable, so feel free to add your own touch, whether it’s a sprinkle of fresh herbs or a few slices of chorizo.

Grandmas Portuguese Cabbage Soup

turnips,

carrots,

(1 1/2 liters) water

(320 g) cooked cannellini beans

sea salt (plus more to taste)

Olive oil,

Peel and dice the turnips, potatoes, onions, and carrots into uniform 1.2-inch (3 cm) cubes.

Slice the cabbage into rough strips for easy cooking and manageable spoonfuls.

1. Prepare the Vegetables

In a large pot or Dutch oven, bring 6 cups of water to a boil over high heat.

Once boiling, add the turnips, potatoes, onions, and carrots to the pot.

Reduce the heat to a gentle simmer, add the salt, and cover the pot with a lid.

Cook for 15–20 minutes, or until the vegetables are tender when pierced with a fork.

2. Cook the Base

Remove about half of the potatoes. Using an immersion blender, purée the rest of the cooked vegetables and liquid directly in the pot until the mixture is smooth and creamy.

Taste the soup and adjust the salt as needed.

3. Blend to Create the Broth

Stir the cabbage strips into the puréed soup.

Cook for an additional 5 minutes, or until the cabbage is tender but still slightly crisp.

4. Add the Cabbage

Add the cooked cannellini beans and the rest of the boiled potatoes to the pot and gently stir to combine.

Let the soup sit for a minute to warm the beans through.

5. Incorporate the Beans and Potatoes

Ladle the soup into bowls and drizzle each serving with a small amount of olive oil.

6. Serve and Garnish

Aloha- I love the simplicity of this recipe and the Beautiful pictures that go with it!! I remember my great grandma cutting over the pot as she made the soup. Some how the simple things stand out.
 Thank you for sharing. Mahalo

Hi,   I have been married to my Portiguese husband sense 1967. I have one handed down Portuguese recipe that my husband loves. I ' d really like to find some more. Thank you for sharing this incredible soup. Finding  good Portuguese recipes to cook for him is my adventure. Thanks Again

This turned out WAY better than I expected! Might have even been better than my mother-in-law’s version. (Shh, don’t tell her.)

My mom used to make something quite similar to this, but with lentils - so I swapped the beans for lentils—still turned out great. Will make again!

This reminds me so much of my childhood in Portugal. Simple and delicious!

Perfect for meal prepping! Tastes even better the next day.

This nutritious, light, and remarkably refreshing cabbage soup recipe is easy to prepare and utterly delicious. Based on a traditional Polish recipe, my homemade Kapusniak combines fresh, seasonal produce with hearty, wholesome flavors to create a stunning soup that’s made for enjoying on a hot summer’s evening.

Easy Cabbage Soup with Dill (Polish Summer Kapusniak)

cabbage

leek (chopped)

onion

celery

potatoes

tbsp butter

broth (chicken

dill (chopped)

salt and pepper

In a large pot or Dutch oven, melt the butter.

Add chopped onions and leeks and cook for about 5 minutes until soft and translucent, stirring occasionally.

Add chopped carrots and celery and cook for another 3 minutes.

Add cubed potatoes and chopped cabbage, and pour over the broth.

Cover the soup and cook for about 20-25 minutes until all the vegetables are cooked through.

Check for seasoning and add salt and pepper to taste.

Add dill and mix well.

Serve and enjoy.

It don’t only look good, but it is the best soup I ever had. Thank you so much for sharing this with us.

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Classic Cabbage Soup Recipe

Cabbage Soup

Grandmas Portuguese Cabbage Soup

Easy Cabbage Soup with Dill (Polish...

Top 4 easy cabbage soup recipes from across the web

The most viewed easy cabbage soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Cabbage Soup Recipe

Cabbage Soup

Grandmas Portuguese Cabbage Soup

Easy Cabbage Soup with Dill (Polish...

The most viewed easy cabbage soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine