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Cozy Cabbage Soup combines veggies, cabbage, and a hint of thyme for warmth.
Cabbage soup conjures comfort with every spoonful. This version melds carrots, onions, and celery—all softening to sweetness in olive oil. As the kitchen fills with the aroma of sautéed vegetables, anticipation builds. The addition of fire-roasted tomatoes and a hint of white wine vinegar brings a tangy depth, while Yukon Gold potatoes and creamy white beans add body and heartiness. The cabbage, tender yet maintaining a hint of bite, absorbs these flavors wonderfully.
Cooking this soup is a sensory experience. The gentle simmering encourages the thyme to release its herbaceous notes, transforming the dish into a warm embrace. One practical tip: allow the soup to rest covered off the heat for a few minutes before serving. This brief pause lets the flavors meld seamlessly, ensuring each bite delivers a harmonious blend. A dash of freshly ground black pepper before the first taste adds a touch of spice to the symphony.
Sharing this soup feels like wrapping your loved ones in a cozy quilt. The rich blend of textures and tastes seems to invite contented conversation around the table. Each bowl offers comforting nourishment, making it as delightful to share with friends as it is to enjoy on a quiet night in. Simple ingredients unite to create warmth, making it an inviting dish that easily becomes a cherished staple.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 carrots chopped
- 1 medium yellow onion diced
- 1 rib celery diced
- 3/4 teaspoon sea salt plus more, to taste
- freshly ground black pepper to taste
- 2 tablespoons white wine vinegar
- 2 (14.5-ounce) cans fire-roasted diced tomatoes
- 4 cups vegetable broth
- 1 (15.5-ounce) can white beans drained and rinsed
- 4 cloves garlic grated
- 2 Yukon Gold potatoes diced
- 1 head green cabbage chopped
- 1 teaspoon dried thyme
Directions
- In a large pot over medium heat, add the olive oil.
- Add the carrots, the onions, the celery, 3/4 teaspoon of the salt, and the black pepper to the hot oil and cook, while stirring occasionally, until softened, about 8 minutes.
- Add the vinegar to the vegetable mixture and stir to combine.
- Add the tomatoes and their juices, the vegetable broth, the beans, the garlic, the potatoes, the cabbage, and the thyme and stir to combine.
- Cover the pot and simmer the soup until the potatoes and the cabbage are tender, about 20-30 minutes.
- Taste the soup mixture for seasoning and add the extra salt and the black pepper, as needed.
- Serve.
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