Looking for a hearty yet light soup? Make this simple cabbage soup recipe! Rich and flavorful soup loaded with meat, mushrooms, veggies and cabbage, pure comfort food.
CABBAGE SOUP RECIPE
This simple cabbage soup recipe is going to become your favorite hearty soup, especially during the colder months. Hearty soup loaded with veggies, potatoes, chicken, mushrooms and cabbage. This soup is packed with veggies, making it a soup filled with nutrients! This delicious soup is great to make ahead of time and enjoy throughout the week.
WHAT YOU NEED-
- Chicken– You want to use either boneless skinless chicken thighs or breast. You can also swap the chicken for beef or pork if you prefer!
- Onion– Either red onion, yellow onion or sweet onion can be used, whichever you prefer or have on hand.
- Carrot– For this cabbage soup, you can use either sliced, diced, shredded or julienned carrots, whichever you prefer. I like using shredded carrots for this cabbage soup!
- Peppers– Regular bell peppers or mini bell peppers can be used. You can also leave the peppers out if desired.
- Garlic– Freshly minced garlic is best, but you can also use jarred minced garlic or garlic powder.
- Ketchup– Either ketchup or tomato pasta can be used. I love adding ketchup for added flavors. Trust me on this one!
- Broth– You can use either chicken broth or stock. I love mixing water with chicken bouillon to make my own broth.
- Potatoes– You can use either russet potatoes, Yukon gold potatoes, or even red potatoes for this cabbage soup. Be sure to dice the potatoes into even sized pieces for even cooking.
- Millet– Adding millet is totally optional in this soup, but I LOVE adding it to my cabbage soup! There are also a lot of health benefits, so always a great way to sneak it into your soups.
- Mushrooms– I love adding dried mushrooms to this soup! It gives a little mushroom taste to the broth, and you can never go wrong with mushrooms. I like to use dried gourmet mixed mushrooms. You can swap dried mushrooms for fresh mushrooms or skip the mushrooms altogether.
- Flavor– The seasoning for this recipe is salt, pepper, and Mr Dash. You can swap the Mr Dash for another one of your favorites all-purpose seasonings.
- Cabbage– You want to use fresh white cabbage for this soup, either shred your own or buy pre-shredded cabbage. Sauerkraut can also be used for this soup.
- Vinegar– Adding classic white vinegar to this soup adds a delicious tangy flavor. You can adjust the amount of vinegar, depending on how sour you want the soup. If you are using sauerkraut, you want to add less vinegar.
- Greens– Freshly added greens always add extra flavor! I love adding cilantro, parsley, and dill. You can even mix a delicious mix of herbs.
HOW TO MAKE CABBAGE SOUP
With just a few steps you can have this hearty cabbage soup ready to enjoy. I recommend that you prepare all your ingredients before, this will help you get this soup done in no time!
- In a large pot or Dutch oven, sauté the onions, carrots, and peppers until tender.
- Add the cubed chicken to the pot and sauté until cooked through. (Season the chicken with salt and pepper, to taste.)
- Once cooked, add in the minced garlic and cook until fragrant. Then mix in the ketchup.
- Add the liquids and seasonings to the pot and bring the water to a boil.
- When boiling add the potatoes, millet, and dried mushrooms to the pot and cook until potatoes are tender.
- Add chopped cabbage, vinegar, and freshly chopped herbs to the pot and cook for another couple minutes, until cabbage is tender. (Taste and adjust seasonings for desired taste.)
- Remove from heat and ladle into bowls and serve while hot.
QUESTIONS YOU MIGHT HAVE:
No! You can totally swap the chicken for pork or beef. You can also just out all meat and just have this be a vegetable cabbage soup.
Yes! This soup is loaded with so many nutrients from the different veggies, potatoes, cabbage and millet! This cabbage soup is hearty and healthy.
No, the added millet is totally optional. You can also swap for lentils, beans, rice or even quinoa!
Yes! You can sauté the vegetables and chicken ahead of time, up to 2-3 days ahead of time.
Once the soup is completely cool, store it in the fridge for 4-5 days! Just reheat the amount desired in a bowl in the microwave or in a saucepan over the stove top.
No, the added dried mushrooms are totally optional!
OTHER SOUP RECIPES-
Soup is always a good idea during the colder months! Try these other delicious soup recipes:
Simple Cabbage Soup Recipe
Ingredients
- 2 Tbsp oil
- 1/2 cup red or yellow onion finely chopped
- 1 cup carrots shredded
- 1/2 bell pepper sliced
- 1/2 lb boneless skinless chicken thighs or breast cubed
- 2 garlic cloves minced
- 2 Tbsp ketchup
- 32 oz chicken broth
- 6 cups water
- 2 tsp salt or to taste
- ½ tsp ground black pepper
- 2 tsp Mr Dash, no salt added or to taste
- 1 lb potatoes peeled and cubed
- 1/2 cup dried mullet optional
- 1/2 cup dried mushrooms optional
- 3 cups chopped cabbage
- 1/4 cup vinegar
- chopped greens optional
Instructions
- In a large pot or Dutch oven, add 2 Tbsp oil, chopped onions, shredded carrots, and peppers and sauté on medium high heat for about 3-4 minutes, until tender.
- Add cubed chicken and sauté for about 4-5 minutes, until the chicken is cooked. (Season the chicken with salt and pepper, to taste if desired.)
- Once the veggies are tender, add minced garlic to the pot and cook for an additional minute, until fragrant. Add ketchup and mix to combine.
- Pour in the chicken broth, water, salt, pepper, and Mr. Dash seasoning into the pot and bring it to a boil.
- When boiling add the potatoes, millet, and dried mushrooms to the pot and cook on medium heat for 14-15 minutes, until potatoes are tender.
- Add chopped cabbage, vinegar, and freshly chopped herbs to the pot and cook for another 3-4 minutes, until cabbage gets tender. (Taste and adjust seasonings for desired taste.)
- Remove from heat and ladle into bowls and serve while hot.
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