Martha Stewart Cabbage-Vegetable Soup

Martha Stewart cabbage-vegetable soup takes 45 minutes and a pot of cabbage, leeks and Yukon Gold potato to make a light, brothy vegetable soup. Try this cozy soup for a winter weeknight dinner or a make-ahead Sunday lunch, since it's one-pot, budget-friendly and full of vegetables.

Cook the onion, carrots and celery for a full 5 minutes before anything else goes in, because that softening builds the base flavor of the whole pot. Skip it and the broth tastes thin, like boiled vegetables instead of soup.

Martha stirs in a splash of white vinegar and fresh thyme off the heat, which brightens the soup right at the end. Using both leeks and onion also gives the broth a sweeter, rounder flavor than a plain cabbage soup.

Martha Stewart Cabbage-Vegetable Soup

0.0 from 0 votes

Course: SoupCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

120

kcal

Thin ribbons of cabbage and small diced vegetables simmer in a clear, savory chicken broth until just tender. A little vinegar and fresh thyme at the end keep the flavor bright instead of heavy.

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
  

• 1/2 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
  

Directions

• Prep the leeks: Halve 2 medium leeks lengthwise and rinse them thoroughly to wash out any grit. Then pat them dry and cut them into 1/2-inch slices.
• Soften the vegetables: Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven over medium-high, then add 1 diced yellow onion, 2 diced carrots and 2 diced celery stalks. Cook, stirring occasionally, for about 5 minutes until softened.
• Add leeks and garlic: Stir in the sliced leeks and 2 minced garlic cloves. Cook for 2 minutes, just until the leeks begin to soften.
• Build the broth: Add 1 peeled and diced Yukon Gold potato, 6 cups low-sodium chicken broth and 2 bay leaves. Bring it all to a boil.
• Stir in the cabbage: Add 1/2 head of green cabbage (1 1/2 pounds), cored and thinly sliced, and season generously with coarse salt and ground pepper. It looks like a lot at first, but it wilts down quickly.
• Simmer the soup: Return the soup to a boil, then reduce to a rapid simmer. Cover and cook for 15 to 20 minutes, until the vegetables are tender.
• Finish and season: Remove the pot from the heat and stir in 2 teaspoons white vinegar and 1 tablespoon chopped fresh thyme leaves. Then taste and season with more salt and pepper if it needs it.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife, John Boos maple cutting board, 18 x 12, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I add protein to this cabbage soup?

A can of cannellini beans, drained and rinsed, stirred in during the last 5 minutes is an easy way to bulk it up. They warm through without breaking down, so the soup turns hearty enough to serve as a full meal.

Can I make this soup vegetarian?

Yes, swap the chicken broth for an equal amount of low-sodium vegetable broth. The vegetables carry most of the flavor anyway, so the soup stays savory, and you may want an extra pinch of salt at the end.

How long does leftover cabbage soup keep?

Store it in an airtight container in the fridge for up to 4 days. It also freezes well for about 3 months, though the potato softens a little after thawing, so reheat it gently on the stove.

Why do I rinse the leeks so carefully?

Leeks trap sand and grit between their layers as they grow. Halving them lengthwise and rinsing under running water, fanning the layers apart, gets it all out so the soup isn't gritty.

Can I use a different potato or cabbage?

Red or white potatoes work in place of Yukon Gold, as long as you dice them small so they cook in the same time. Savoy cabbage is a good swap for green cabbage, though it turns tender a little faster.