Cabbage-Vegetable Soup

Cabbage-Vegetable Soup

This winter soup is well-spiced and full of nourishing vegetables. Total Time: 45 mins

Prep time:
Serving size: 6
Calories per serving: 108

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 1/2 pounds) green cabbage, cored and thinly sliced
coarse salt and ground pepper
2 teaspoons white vinegar
1 tablespoon chopped fresh thyme leaves


1. Halve leeks lengthwise; rinse thoroughly, pat dry, and cut into 1/2-inch slices. In a large Dutch oven or heavy pot, heat oil over medium-high. Add onion, carrots, and celery; cook, stirring occasionally until softened, about 5 minutes. Add leeks and garlic and cook, stirring, until leeks begin to soften, 2 minutes. Add potato, broth, and bay leaves and bring to a boil. Stir in cabbage and season generously with salt and pepper.

2. Return soup to a boil, then reduce to a rapid simmer. Cover and cook until vegetables are tender, 15 to 20 minutes. Remove from heat; stir in vinegar and thyme. Season with salt and pepper.

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