Best Cabbage Vegetable Soup Recipes

CABBAGE-VEGETABLE SOUP

Steps:

• 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.
• 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.

CABBAGE, TOMATO AND VEGETABLE SOUP

Steps:

• saute the onion in the olive oil for five minutes in a big pot.
• add the garlic and saute for another three minutes. stir well.
• add the celery and carrots and saute for five more minutes. stir well.
• add the tomato paste, chili powder, basil, oregano and salt and pepper. stir well. saute for a few minutes until the mixtures gets very fragrant.
• add the crushed tomatoes, beef broth and cabbage. bring to a boil. stir well and let simmer for twenty minutes or until the veggies are cooked to your liking. enjoy!

MOM'S CABBAGE VEGETABLE SOUP

Steps:

• 1. In a large pot bring broth and tomato juice to a boil. Reduce heat to a simmer and add all ingredients, except zucchini. Simmer until all are done. Add zucchini and cook about 4-5 minutes longer. Serve hot.
• 2. Note: You can add broccoli, mushrooms, corn, potatoes, peas, use your imagination. This soup keeps well in the frig for several days. It can be frozen.

VEGETARIAN CABBAGE VEGETABLE SOUP

Steps:

• Spray a large stock pot with cooking spray and saute onion, garlic, and carrots over medium heat, about 5 minutes until beginning to soften. Add a couple tablespoons of the broth if needed to prevent browning.
• Add the V8, broth, water, soup mix, and seasonings. Turn heat to high.
• Chop remaining vegetables into slices, or bite-size pieces, and add to pot. Stir.
• Once soup reaches a boil, turn heat to low and simmer for an hour.
• Wonderful served with crusty bread.

BAM'S BEEFY CABBAGE VEGETABLE SOUP

Steps:

• Put ground beef, cabbage, onion, and mushroom in a large stock pot. Brown on medium high heat until ground beef is fully cooked and cabbage is wilted and almost transparent.
• Add red wine. Let cook 1 minute. Add water, beef base, and seasonings. Bring to a rolling boil. Add tomato paste, if using. Reduce heat and simmer until 10 minutes prior to serving.
• 15 minutes prior to serving add in bagged frozen vegetables. 10 minutes prior to serving add pasta (optional). Simmer until veggies and pasta* are done. Serve immediately.
• *Note: If you are not planing on eating the entire batch in one sitting it would be beneficial to cook pasta separately and add it to individual bowls of soup. Otherwise, the leftover pasta in the soup is beyond mushy and not at all appetizing! I hate overcooked pasta!

SAUSAGE, CABBAGE & ROOT VEGETABLE SOUP RECIPE - (4.1/5)

Steps:

• Heat 1 tablespoon oil in a large soup pot over medium-high heat. Add sausage and cook, stirring frequently, until well browned, about 10 minutes. Remove with a slotted spoon to a paper towel to drain. Reduce heat to medium and add the remaining 1 tablespoon oil, onion, garlic, salt and pepper; cook, stirring, until starting to soften, 2 to 3 minutes. Add carrots, turnips, celery root and potato and cook, stirring once or twice, until starting to get tender, 4 to 5 minutes. Add cabbage; cook until starting to wilt, about 2 minutes. Return the sausage to the pot and stir in broth, wine, tomato, rosemary and thyme. Increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook for 1 hour. Uncover and simmer for 15 minutes to reduce the broth and intensify the flavor of the soup. Taste and add more pepper if desired. Serve topped with Parmesan. Make Ahead Tip: Cover and refrigerate for up to 3 days.

CABBAGE, LEEK & VEGETABLE SOUP

Steps:

• 1. In a large stockpot, put all ingredients.
• 2. Cook until all vegetables are soft, about 40 minutes.

VEGETABLE/BEEF/CABBAGE SOUP

Steps:

• 1. Place the beef flanken and marrow bones in a large soup pot and cover with the water. Bring to a boil and continue to boil about 10 minutes. A grayish foam will come to the surface. Skim it off, lower the heat, cover, and simmer about 45 minutes more. 2. Add the onion, garlic, the chopped tomatoes with their liquid, and the shredded cabbage. Simmer 30 minutes more. 3. Remove the beef from the soup and let it cool. Remove the bones and gristle from the meat. Cut into small cubes and add the meat back to the soup. 4. Make a roux by melting the butter in a small saucepan. Add the flour and cook, stirring for several minutes, until it starts to darken in color. Over low heat, gradually add several tablespoons of the soup stock, stirring constantly, until you have about 1/2 cup total. The roux shouldn't be too stiff. Add roux to the soup pot and stir. It will melt into the soup and become uniformly incorporated. 5. Add the lemon juice and brown sugar. Taste to make sure you like the sweet and sour balance and the amount of salt. 6. Simmer about 30 minutes more. 7. The soup will keep up to two days. If you make it in advance, refrigerate and remove any fat that comes to the surface.

EASY DUTCH OVEN CABBAGE VEGETABLE SOUP RECIPE

Steps:

• In a Dutch oven or large stockpot, heat olive oil over medium heat.
• Add the chopped onions and garlic to the pot and cook stirring regularly, for 3-5 minutes until the onions are translucent.
• To the Dutch oven, add the celery, cabbage, carrots, bell pepper, diced tomatoes, broth, salt, Italian seasoning, and black pepper and stir to combine.
• Bring to a boil then reduce heat to low and simmer for an additional 15 minutes or until all vegetables are tender.
• Serve with crackers, bread, or cornbread.