Sunday, October 19, 2008

Soup Sunday - Cabbage Soup

I ran into Wegman's this morning on my way home from picking up my Phillies NL Champs t-shirt (woo!). I only needed to grab a few things, and had no plans to make soup today, but then I spotted a head of cabbage and it ended up in my basket. I didn't buy any other soup ingredients, so when I got home, I made this up as I went along. Here is my recipe -


  • 1/2 head of green cabbage, chopped
  • 1 medium onion, chopped
  • 4 cloves garlic, finely chopped
  • 1 carrot, chopped into small pieces
  • 64 oz chicken (or vegetable) broth, low sodium preferred
  • Tomatoes; I used 2 chopped vine ripened tomatoes and approximately 4-6 oz canned crushed tomatoes (using what I had!! Next time I'll make sure to have a small can of diced tomatoes for the soup)
  • Dried thyme; approximately 1-1.5 tsp
  • 1 tbsp olive oil
  • Salt and pepper to taste


  • Heat olive oil in a large pot.
  • Add onions and garlic, saute for 2 minutes.
  • Add carrots, saute for another 2-3 minutes.
  • Add broth and tomatoes; bring to a boil. Add thyme at this time as well.
  • Add cabbage and reduce to a simmer until cabbage is cooked, about 20 minutes.
  • Adjust thyme if needed, and add salt and pepper.

Not to toot my own horn, but I think I did a pretty good job with this one! I used chicken broth, but I think this would be a fabulous vegetarian soup using vegetable broth.

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1 comment:

  1. I LOVE cabbage soup! Hurray for cold weather!