Vegetable Soup with Cabbage Recipe

5 from 11 votes

A delicious and easy veggie soup that even the pickiest eaters will love

Prep Time15

Cook Time15

Total Time30

Servings: servings

2 boxes of unsalted chicken stock or 5-6 cups of homemade stock
6 large carrots diced
2 ribs of celery diced
3 cloves of garlic minced
1 medium yellow onion diced
6 medium red or yellow potatoes cut into small quarters
2 large tomatoes coarse chopped
4 tablespoon extra virgin olive oil plus extra for bread if making
2 tablespoon tomato paste
½ head of thinly sliced green cabbage
½ teaspoon dried Thyme
½ teaspoon dried oregano
1 pinch of red pepper flakes
1 bay leaf optional but recommended
salt and pepper to taste
Crusty bread cut up into slices and shredded parmesan cheese for serving!
the rind of fresh parmesan (optional) Never throw out the rind of your Parmesan when it is all used up. Save it in a container in fridge and throw it into soups like this to add delicious background flavor.

Add olive oil to a large pot over medium heat.
Once pot is heated add onions, garlic, celery, carrots and red pepper flakes and sauté for about 5 minutes or until onions are translucent.
Now, add your sliced cabbage and saute for about 10 minutes to soften it up.
Next, add your chicken stock to the pot along with the tomatoes, potatoes, tomato paste and spices and mix well. Add salt and pepper to taste. Add your Parmesan rind if using.
Let simmer for about 15 minutes.
While it is simmering, cut up a baguette into even slices and drizzle olive oil over top. Place under a broiler and broil until it just starts to brown.
Then flip the bread over and repeat on the other side. When bread is done remove from the oven and rub a clove of garlic on the tops of the bread.
After about 15 minutes or so, check that the potatoes are cooked and if any seasoning needs to be added.
Serve Bread with the soup when ready and enjoy!

Nutrition Values are estimates only.

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Course :Main Course, Soup