This cabbage soup is also great for cold winter nights, but I found it to be a bit lighter and more broth-y than other soups I've made. I still liked it, though.
I came upon this soup recipe from Heidi at 101 cookbooks. I don't know if it's just because I'm a fan of the word rustic, but this recipe sounded great! I added some more seasonings to my version and I completely recommend doing so.
- 1 Tbsp. extra virgin olive oil (or canola oil)
- 3 large redskin potatoes, cut into 1/4-inch cubes
- 4 cloves garlic, chopped
- 1 medium yellow onion, chopped
- 5 cups vegetable stock (I used Edward & Sons Vegan Bouillon Cubes)
- 2 cups white beans, canned or precooked (navy, great northern, or cannellini)
- 1 medium green cabbage, cored and sliced into short strips
- 1 tsp. thyme
- 3 tsp. seasoning mixture (mine includes: black peppercorn, crushed rosemary, salt, garlic powder, and crushed red pepper)
- This is the kind I used: McCormick Cracked Peppercorn Herb mix
- Heat the olive oil or canola oil in a big soup pot over med-high heat.
- Stir in the cubed potatoes with a pinch of salt. Cover the pot and cook until potatoes are a little tender, around 5 minutes. Be sure to stir a few times (mine sort of burnt to the bottom of the pan a bit, oops!)
- Stir in the garlic and chopped onion, cook for a few more minutes.
- Add the veggie stock and white beans and bring to a simmer.
- Stir in the cabbage and cook a few more minutes, until cabbage is slightly soft.
- Add thyme and other seasonings. I used a mixture that's marketed as a roasting rub mix made by McCormick.