A hearty soup made with a chicken stock base, beans, lots of vegetables and fresh cabbage.
Old-Fashioned Vegetable Cabbage Soup
As I write this post, we are just coming off of the Thanksgiving holiday and I am finally coming out of my food coma! Although there is plenty of turkey and ham served, we Southerners do tend to include a lot of carb heavy sides. Foods that we love and expect for the holidays.
By the time that Monday after Thanksgiving rolls around, I find myself craving vegetables and if you're a regular to the site, you already know that I am a nut for all kinds of cabbage, so let's combine the two!
Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!Here's how to make my Old-Fashioned Vegetable Cabbage Soup!
For my seasoning vegetable base, I'm using a standard mirepoix of chopped onion, carrot and celery.
Heat a tablespoon of olive oil in a soup pot over medium high heat, add the onion, carrots and celery and cook until tender, about 5 minutes.
Add a large garlic clove that's been minced and cook for a minute longer.
Add a carton of chicken stock or broth. I'm using regular salted but whether you use unsalted or salted, always keep that in mind when you taste and adjust seasonings!
Add 2 cups of water.
Drain and rinse a can of white beans and add to the soup pot. Use whatever you like, northern, navy, even cannellini or lima beans would work too!
Give it a good stir.
You'll need a can of diced tomatoes. Any kind will do but I happened to have this Italian style on hand. I keep my pantry stocked with tomatoes - whole, diced, stewed, sauced - and Red Gold is one of my favorite brands for quality taste.
Add those with their juices to the soup.
Add the cabbage, mixed vegetables, salt, pepper and I like to add a little bit of Creole or Cajun seasoning.
Stir it all together.
Add the dried parsley and basil.
I recently bought this Badia mixtures of spices (#ad) to try, so I threw a little of that in my soup. It's a salt-free mixture of dehydrated garlic, onion, and parsley with unspecified spices and peppers. Y'all know how I love trying different seasoning blends (have you seen my spice cabinet??).
Bring to a boil, reduce to a low simmer, cover and cook for 30 minutes or until cabbage is at the desired tenderness. Taste and adjust seasonings.
Garnish with additional parsley and red pepper flakes, if desired. Offer hot sauce at the table.
For more of my favorite soup recipes check out the collection on my Pinterest page.
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