Best Bomb Diggity Cabbage Soup Recipes

Mom's Cabbage Soup image

Provided by Food Network

Categories main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 large onion, chopped
4 stalks celery, chopped
1 cup chopped carrots (from 4 medium carrots, peeled)
2 cloves garlic, minced
Kosher salt and freshly ground pepper
Crushed red pepper flakes
Handful fresh cherry tomatoes, halved (about 10 small cherry tomatoes)
One 28-ounce can diced tomatoes
64 ounces vegetable stock (2 quarts) (8 cups), plus more if desired
1 medium head cabbage, cored and chopped (about 1 3/4 pounds)
One 15-ounce can cannellini beans, drained and rinsed
1/2 cup chopped fresh flat-leaf parsley
1 loaf your favorite French bread, sliced on the diagonal
Olive oil, for brushing and drizzling
Minced garlic, for topping (optional)
Flaky or crystal sea salt, for sprinkling

Steps:

For the soup: Heat the olive oil in a stockpot over medium heat. Add the onion, celery, carrots and garlic and cook, stirring often, until the onions are translucent (not browned), about 8 minutes. Add salt, black pepper and crushed red pepper flakes to your desired preference. Then stir in the fresh tomatoes, canned tomatoes and vegetable stock and bring the entire mixture to a boil.
Once boiling, stir in the cabbage and beans and keep it simmering, stirring occasionally, until the cabbage is tender, 35 to 40 minutes. Add more stock or water if you prefer more liquid and taste and season with more salt and pepper, if necessary. When finished, sprinkle over and stir in the parsley for color and flavor.
Ladle the soup into bowls and serve with crostini or garlic bread, if desired.
For the crostini: Preheat your oven to 350 degrees F.
Place the bread slices on a baking sheet. Brush the tops with olive oil. You can also smear minced garlic over the top, if desired.
Bake until crunchy and golden brown, 15 to 20 minutes. Take the crostini out of the oven, drizzle the tops with olive oil and sprinkle sea salt over the top.

Bomb Diggity Cabbage Soup image

Provided by Amy Hileman @amy0805

Number Of Ingredients 16

3 - onions, yellow, medium
2 - green peppers
1 - red pepper
1 tablespoon(s) garlic
1 tablespoon(s) olive oil
1 tablespoon(s) red pepper flakes
1 - zucchini
1 - head of cabbage
2 can(s) diced tomatoes (140z)
6 to 8 cup(s) water
4 teaspoon(s) chicken bouillon
dash - worcestershire sauce
- salt and pepper to taste
3 - carrots
1/2 bag(s) frozen corn (could use canned corn)
1 - 28oz can tomato sauce

Steps:

You need a big pan..I used my standard big pan and it was close there for a minute if it was going to run over..as it cooked though it boiled down and worked fine. Heat olive oil in your big pan
Chop onions and peppers and throw those in pan, finish chopping all veggies and add to pan as you chop them. Add in your pepper flakes, tomatoes, water and bouillon, add tomato sauce 1/2 can...let it cook for a little while and add the rest to your taste. I like a good tomato base to soup. If you want less that's up to you.
Boil for 30 to 40 min stirring frequently, and simmer another 30 minutes or so until all veggies are tender. Enjoy! I made grilled cheese sandwiches to go with it, and it was great!