Recently, we received a bunch of veggies from a good friend who decided it was time to follow his destiny and start farming.
He came by the house one night when I was already in my pajamas and ready to go to bed, with a giant box of produce in hand, all beautiful, colorful, and freshly harvested just a few minutes before.
In the box were broccoli, patty pan squash, two types of kale, and no less than three cabbages. So I’ve had an overabundance of cabbage to deal with, as well as a few lonely potatoes that were starting to grow eyes.
Tossing together this simple soup was a last-minute decision – it was either soup, or I was going to eat raw cabbage again for dinner. So soup it was!
Amazing things happen to cabbage when you let it cook a bit longer than you might think is necessary.
With a good dose of olive oil and an extended period of slow cooking over a low flame, it turns buttery and starts to caramelize, which makes for some of the most delicious flavorings I’ve found in a soup.
Aside from the cabbage, you don’t really need much else in terms of flavoring aside from salt, a touch of dried thyme, and plenty of freshly ground black pepper. Fresh herbs would be delicious in this soup as well.
And on the topic of salt, don’t be shy. Cabbage and potatoes need a lot of it.
If you are on a low-sodium diet, feel free to up the quantity of your choice of flavorings and spices instead, and stick with low-sodium canned beans, vegetable broth, and butter or margarine.
The real reason I’m writing about this recipe tonight is because I want to be able to make it for my dad. He’s a bit of a picky eater, but cabbage and soup are right up his alley.
I don’t know if he’s ever had a cabbage soup before, but I’m pretty sure he will like it.
And he likes things simple, which means this soup is the perfect fit. So Pops, if you’re reading, remember to request this soup the next time you’re in town. You’ll like it, I promise.Print
A simple cabbage and potato soup that everyone will love.
- 1 medium cabbage
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 3 large Yukon Gold potatoes, scrubbed
- 4 cups vegetable broth
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon dried thyme
- 1 15-ounce can white beans, rinsed and drained
- 1 tablespoon vegan margarine (or butter)
- Freshly cracked black pepper, to taste
- Cut the cabbage into quarters, remove the stem and core, then thinly slice using a sharp chef’s knife.
- Heat the olive oil over medium heat in a large pot. Add the cabbage and cook for about 15 minutes, tossing often, until tender and reduced to about 1/3 its original size.
- While the cabbage cooks, mince the garlic and cut the potatoes into 1/2-inch cubes. Add to the pot and cook for an additional 5 minutes. Add the broth, salt, and thyme and bring to a boil, then turn the heat down to low and let simmer for 15 minutes, partially covered, until everything is soft.
- Add the beans and let simmer until warm, then stir in the butter and plenty of freshly ground black pepper. Taste and add more salt if necessary. The broth should be just a tad too salty – when eaten with the cabbage and potatoes, it all evens out nicely. Serve hot.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Vegetarian
Keywords: cabbage, potato, soup
Did you make this recipe? If you did, let us know in the comments below and if you loved it, please give it a rating!
And if vegan soups are your thing, you’ll love these similar meatless recipes:
About Raquel Smith
Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now merged into Foodal).