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Best Cabbage Soup Recipe

Best Cabbage Soup Recipe
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This comforting vegetable cabbage soup is a nutrient-dense, one-pot meal that brings rustic charm to your dining table. Featuring a golden mirepoix base simmered with tender Russet potatoes, robust green cabbage, and protein-packed white beans, this soup offers a silky, savory profile. Seasoned with aromatic sage, thyme, and bay leaves, it is a wholesome, plant-based dish perfect for busy weeknights, offering deep flavor without the need for hours in the kitchen.

Ingredients

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1 tablespoon olive oil
1 white onion, diced
1 large carrot, peeled and diced
1 rib celery, chopped
3 cloves garlic, minced
2 bay leaves
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 pounds Russet potatoes, scrubbed and cubed
1 small head green cabbage, roughly chopped
1 can (15 oz) white beans, drained and rinsed
6 cups vegetable stock

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the onion, carrot, and celery. Sauté until softened and fragrant, about 5-7 minutes.
Stir in the minced garlic, dried sage, and dried thyme, cooking for another minute.
Add the cubed potatoes, chopped cabbage, bay leaves, salt, and black pepper.
Pour in the vegetable stock and bring the mixture to a boil.
Reduce heat to low, cover, and simmer for 20-25 minutes until potatoes and cabbage are tender.
Stir in the white beans and heat through for an additional 2-3 minutes.
Remove the bay leaves before serving and adjust seasoning as desired.

Notes

Leftovers store beautifully in an airtight container in the refrigerator for up to 4 days, as the flavors continue to meld. This recipe is highly customizable; feel free to add other seasonal vegetables like kale or zucchini. For a brighter flavor, squeeze a bit of fresh lemon juice into the pot just before serving.

Find it online: https://cookingwithramsay.com/best-cabbage-soup-recipe/