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Home Recipes
Soup

Cabbage Vegetable Soup

This winter soup is well-spiced and full of nourishing vegetables.

Ingredients :

    2 medium leeks, white and light green parts only
    1 tablespoon extra-virgin olive oil
    1 medium yellow onion, diced small
    2 medium carrots, diced small
    2 celery stalks, diced small
    2 garlic cloves, minced
    1 medium Yukon Gold potato, peeled and diced small
    6 cups low-sodium chicken broth
    2 bay leaves
    ½ head (1 ½ pounds) green cabbage, cored and thinly sliced
    Coarse salt and ground pepper
    2 teaspoons white vinegar
    1 tablespoon chopped fresh thyme leaves

Direction :

    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.

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681 Parkway Street, El Centro, California(CA), 92243

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+1 980 333 4817

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