Warm, aromatic, and brimming with vibrant colors, Vegetable Cabbage Soup with Potatoes and Carrots wraps you in a cozy embrace with every delicious spoonful. Picture the golden glow of wilted cabbage mingling with bright orange carrot slices, and tender potato cubes, all simmering together in a savory broth. The warm scent fills your kitchen, a beckoning call for family and friends to come together around the table.
Growing up, my mother would whip up a pot of this nourishing soup every winter when the chill set in—its comforting essence instantly transported me back to chilly evenings filled with laughter and shared stories. Each bowl reminded us of the beauty of simple ingredients uniting to create something truly special. This recipe delights not only with its flavors but also with its ease of preparation, making it the perfect go-to dish for busy weeknights or casual gatherings. And with the heartiness of this soup, you’ll feel both satisfied and warmed through, perfect for the colder seasons ahead. So, let’s get cooking!
Table of Contents
Why This Is The Best Vegetable Cabbage Soup with Potatoes and Carrots Recipe
There’s something undeniably comforting about this Vegetable Cabbage Soup with Potatoes and Carrots. It’s simple and quick, taking only 30 minutes from start to finish—ideal for those who want a nourishing meal without spending hours in the kitchen. The blend of flavors delightedly dances across your palate, with tender vegetables perfectly complementing the hearty broth. The beautiful, colorful ingredients make it visually appealing, welcoming everyone to the table. Best of all, this soup is incredibly versatile—enjoy it at lunch, as a soothing dinner, or even a warming snack. Plus, it’s naturally gluten-free and can easily be made vegan, catering to various dietary needs and guest preferences.
Ingredients You’ll Need
2 tablespoons extra virgin olive oil: This healthy fat will serve as your soup’s base, adding richness and depth. Feel free to substitute with avocado oil for a different flavor profile.
1 medium onion, diced: Chopped onions bring a sweet, aromatic layer to your broth. Yellow onion is preferred, but shallots can work as a lovely substitute for a milder taste.
2 cloves garlic, minced: Garlic adds an irresistible savory dimension to the soup. Fresh garlic is best, but jarred minced garlic can save time if needed.
2 carrots, sliced: Carrots lend a touch of natural sweetness and vibrant color. Use any variety you prefer—baby carrots work just as well when sliced.
3 ribs of celery, sliced: Celery contributes to the classic mirepoix foundation, enhancing the overall flavor. If you’re not a fan, you can skip it or add green bell pepper for a twist.
1 small green cabbage, chopped: Cabbage provides a hearty texture and a unique taste that deepens with cooking. Napa or savoy cabbage can also be excellent alternatives.
1 medium potatoes, peeled and cut into ½-inch cubes: Potatoes add heartiness to the soup, soaking up the flavors beautifully. Yukon gold potatoes are ideal, but russet or red potatoes will do as well.
½ teaspoon Italian seasoning: This blend of herbs like oregano and basil offers a warm, herbal note that complements the soup perfectly.
2 (14.5 ounce) cans fire-roasted diced tomatoes: These tomatoes provide a touch of smokiness and depth. If unavailable, plain diced tomatoes can be used, but adding a sprinkle of smoked paprika may replicate that smoky flavor.
4 cups vegetable stock: The foundation of your soup, vegetable stock infuses it with flavor. Homemade stock is wonderful, but low-sodium store-bought will keep it simple.
¼ cup fresh parsley, finely chopped: Fresh parsley brightens the dish and adds a pop of freshness. Substitute with cilantro for a different flavor.
1 tablespoon apple cider vinegar or red wine vinegar (or to taste): A touch of acidity balances the sweetness of the vegetables, effectively enhancing the overall flavor.
Salt and pepper (to taste): Essential for seasoning and bringing out the flavor of each ingredient. Make sure to season incrementally to achieve your desired taste.
How to Make Vegetable Cabbage Soup with Potatoes and Carrots
Heat and Sauté
Start by heating 2 tablespoons of extra virgin olive oil in a large stockpot or Dutch oven over medium-high heat. Allow the oil to shimmer, indicating that it’s ready for action. Once hot, add the diced onion, minced garlic, sliced carrots, and three ribs of sliced celery. Sauté these ingredients for about 2 to 3 minutes, stirring occasionally, until they become fragrant and the onion turns translucent. This step is crucial; it sets the flavor foundation for your entire soup.
Mix in Vegetables
Next, stir in the chopped cabbage and cubed potatoes, along with ½ teaspoon of Italian seasoning, the fire-roasted diced tomatoes, and 4 cups of vegetable stock. Make sure everything is combined well, bursting with color and potential! Bring this mixture to a boil, which should take about 6 to 8 minutes. You will notice the bubbling and the vibrant colors of your vegetables, promising a hearty outcome.
Simmer Slowly
Once boiling, cover the pot and reduce the heat to low. Let it simmer gently for about 10 minutes. This is where the magic happens, as the cabbage wilts and the potatoes become tender. You’ll know it’s ready when the cabbage is soft and the potatoes are effortlessly pierced with a fork. During this time, take a moment to inhale the delightful aroma that fills the kitchen—it’s pure comfort.
Final Touches
After the simmering, it’s time for the finishing touches. Stir in a generous ¼ cup of freshly chopped parsley and 1 tablespoon of your chosen vinegar—apple cider or red wine. This final addition elevates the dish, offering a hint of brightness that cuts through the richness. Season to taste with salt and pepper. Feel free to adjust the acidity or spice to suit your palate.
Serve Hot
Ladle your Vegetable Cabbage Soup with Potatoes and Carrots into warm bowls and enjoy immediately, perhaps accompanied by crusty bread or crackers for that classic, comforting touch.
Tips for Success
- Avoid soggy vegetables by ensuring you don’t over-simmer; a quick 10 minutes is all you need for the desired tenderness.
- Always chop vegetables uniformly to guarantee even cooking and a pleasing texture.
- For a richer depth of flavor, consider adding a bay leaf while simmering and removing it before serving.
- If you love spice, a dash of crushed red pepper can add warmth without overpowering.
- You can prepare the soup ahead of time; just note that the flavors will meld beautifully overnight.
- This soup freezes well, so feel free to create extra batches for those busy weeknights!
Serve It With
For an enjoyable dining experience, consider pairing this soup with warm, crusty artisan bread for dipping. A drizzle of extra virgin olive oil or a sprinkle of grated Parmesan on top adds a gourmet touch. This hearty soup also works beautifully for cozy family dinners or potluck gatherings—just serve in a large bowl and allow everyone to help themselves.
How To Store & Reheat Leftovers
Room temperature: If you’re letting the soup cool before storing, allow it to sit for no longer than two hours at room temperature.
Refrigeration: Transfer to an airtight container and store in the refrigerator for up to 4 days.
Freezing: If you want to save some for later, freeze leftovers in airtight containers for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator before reheating.
Reheating: Gently reheat on the stovetop over medium-low heat for about 10 minutes, stirring occasionally, or microwave in a microwave-safe bowl for about 2-3 minutes until heated through.
Quality notes: Keep in mind that the texture and flavors may soften after freezing, but a fresh sprinkle of parsley or a hint of vinegar just before serving can brighten it back up!
Tips & Variations
If you’re feeling adventurous, consider these delightful variations to customize your Vegetable Cabbage Soup with Potatoes and Carrots:
- For a spicy kick, add cayenne pepper or a chopped jalapeño while sautéing the onion and garlic.
- For a heartier meal, throw in some cooked lentils or beans to boost protein and fiber.
- Add seasonal vegetables, like zucchini or kale, to change up the flavors throughout the year.
- Opt for a different stock, like chicken or beef, for a different flavor base, while keeping this recipe vegetarian by using vegetable stock instead.
- For a creamy version, toss in a splash of coconut milk or a dollop of sour cream just before serving.
Recipe FAQs
Can I use frozen vegetables?
Absolutely! Frozen vegetables can be a convenient substitute. Just add them at the same time you’d typically add the fresh veggies, but allow them to cook a little longer until warmed through.
How can I make this soup heartier?
Adding protein sources like diced chicken, beans, or lentils will not only make your soup heartier but also more satisfying. Just remember to adjust the cooking time for any raw meats so they’re cooked through.
Is this soup suitable for meal prep?
Yes! This soup keeps well in the fridge for a few days and can be frozen for longer storage, making it perfect for meal prep enthusiasts who want easy and healthy meals throughout the week.
Can I adjust the acidity?
Certainly! If you prefer a milder or sweeter flavor, reduce the vinegar or skip it altogether. Balance is key, so taste as you go to achieve your best version of this soup.
In summary, this Vegetable Cabbage Soup with Potatoes and Carrots is an inviting dish that warms both body and soul. Not only does it celebrate the beauty of seasonal vegetables, but it also carries with it the warmth of family traditions. So gather the ingredients, embrace the cooking process, and discover the joy of a meal that doesn’t just fill your belly—it fills your heart, too. Enjoy!
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Recipe Card
Vegetable Cabbage Soup with Potatoes and Carrots
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Vegetable Cabbage Soup with Potatoes and Carrots is perfect for chilly nights. Flavorful, hearty, and easy to prepare, it’s a warm hug in a bowl!
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 3 ribs of celery, sliced
- 1 small green cabbage, chopped
- 1 medium potatoes, peeled and cut into ½-inch cubes
- ½ teaspoon Italian seasoning
- 2 (14.5 ounce) cans fire-roasted diced tomatoes
- 4 cups vegetable stock
- ¼ cup fresh parsley, finely chopped
- 1 tablespoon apple cider vinegar or red wine vinegar (or to taste)
- Salt and pepper (to taste)
Instructions
- Heat olive oil in a large stockpot over medium-high heat.
- Add onion, garlic, carrots, and celery; sauté until fragrant and onion is translucent.
- Stir in cabbage, potatoes, Italian seasoning, tomatoes, and vegetable stock.
- Bring mixture to a boil for about 6-8 minutes.
- Cover and reduce heat; simmer for 10 minutes or until vegetables are tender.
- Stir in parsley and vinegar; season to taste with salt and pepper.
- Serve hot.
Notes
Can be made vegan-friendly by ensuring all ingredients are plant-based.
Freezes well; store in airtight containers for up to 3 months.
Customize with seasonal vegetables or extra protein for a heartier dish.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
