Mamas Cabbage Patch Soup
Recipe by my mama Diana Hutchins Reynozo - This soup is hearty, incredibly healthy, and comes together quickly!
Servings: 8
Ingredients
- 2 T. extra virgin olive oil
- 1 lg. yellow onion chopped
- 2 med. carrots chopped
- 2 stalks celery chopped
- 1/2 tsp. chili powder
- Kosher salt & freshly ground black pepper to taste
- 1 (15 oz.) can kidney beans drained and rinsed
- 2 cloves garlic pressed
- 1 tsp. thyme leaves
- 4 c. low sodium chicken broth or vegetable broth
- 2 c. water
- 1/2 med. head cabbage chopped
- 1 (15 oz.) can fire roasted tomatoes un-drained
- 1 pinch red pepper flakes
- 2 T. chopped parsley plus more for garnish
Instructions
- In a large pot or Dutch oven over medium heat, heat olive oil. Add onion, carrots, and celery. Season with salt, pepper, and chili powder.
- Cook, stirring often until vegetables are soft, about 5 to 6 minutes. Stir in the beans, garlic, and thyme and cook until garlic is fragrant about 30 seconds. Add broth and water; bring to a simmer.
- Stir in tomatoes and cabbage and simmer until the cabbage is wilted about 6 minutes.
- Remove from the heat and stir in red pepper flakes and parsley. Season to taste with salt and pepper. Garnish with more parsley, if using.
Notes
- You can add more veggies to cabbage soup, like green beans, bell peppers, corn, broccoli, kale, spinach, or cauliflower. If you add leafy greens, add them at the end just a few minutes before you serve, otherwise they’ll get mushy.
- Add 1/1/2 lbs. cooked chicken or beef to this cabbage soup recipe if you want more protein, and cooked rice or potatoes for more carbs. For a vegetarian protein option, use white beans or extra firm tofu cut into cubes.
- If you’re making beef cabbage soup, use 1/4 cup of red wine to deglaze the onions and simmer until reduced by half. Then follow the recipe as normal. I like to use ground beef, which is a lot like deconstructed cabbage rolls!
- Add a packet of onion soup mix or Italian seasoning if you want more onion and herb flavor.
- Use a spoonful of hot sauce or a dash of cayenne pepper or red pepper flakes to add some spice to this cabbage soup recipe.
- For easy prep, cut up all the vegetables used for one pot of this soup, wrap in a sealable bag and freeze. Then you just need to pull the bag out of the freezer and cook (or slow cook) with broth and spices!
- If you want the broth to be a little bit thicker, add 3-4 tablespoons of tomato paste and stir well.
- For easier prep, use a bag of shredded cabbage and frozen vegetables.
- If you want a sweet and savory soup, stir in 1-2 tablespoons of brown sugar.
- This recipe is naturally dairy-free and gluten free (with gluten free broth)!