Cabbage soup isn’t just for St. Patrick’s day. Cabbage soup should be added to your recipe list and made throughout the year. Cabbage soup is a hearty and nourishing, “comfort food” soup that is also perfect on a cold winter’s night. Made with cabbage, chicken stock, onions, carrots and tomatoes, it’s a rather simple recipe to follow. We top ours with bacon and it is just that little touch that gives it extra flavor.
This is our original recipe for a Hearty Cabbage Soup.
Kitchen Supplies Needed:
- Cast Iron Dutch Oven is what we used
- Stainless Steel Long Chef’s Ladle
- Paring Knife
- Vidalia Chop Wizard (works great if you don’t want to use a knife)
Cabbage Soup Ingredients:
- 1/2 head cabbage, roughly chopped
- 1 cup celery, diced
- 1 cup onion, diced
- 1 cup carrots, diced
- 4 to 5 slices of bacon, diced
- 2-3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 14 ounce can fire roasted diced tomatoes with juice
- 1 teaspoon oregano
- 2 teaspoons basil
- 2 whole Bay leaves
- salt and black pepper to taste
Cabbage Soup Cooking Instructions:
1. Gather the ingredients and prepare the vegetables.
2. In a large Dutch oven, cook bacon until crispy, then remove bacon. Add onions to bacon fat and cook until almost tender. Add garlic to onions and cook for one minute. Add celery and carrots, saute for 10 minutes.
3. Add broth and Bay leaves and bring to a boil. Once boiling, cover and simmer for 15 to 20 minutes.
4. Add oregano and basil and simmer for 2 minutes. Add tomatoes and cabbage. Bring to a boil and reduce heat. Cover and cook until the cabbage is tender. Season to taste with salt and black pepper.
5. Serve in soup bowl and add bacon bits as garnish.