Ina Garten Cabbage Soup
Carrots, celery, green beans, tomatoes, kidney beans, and cabbage swim in the most exciting Italian-flavored tomato broth in this Ina Garten cabbage soup dish. It’s gluten-free by nature, can be prepared in a wide variety of ways, and is delicious and satisfying.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small onion chopped
- 3 medium size carrots thinly sliced, 1 ½ cups
- 4 stalks celery sliced, 1 ½ cups
- 5 cloves garlic minced
- 6 ounces fresh green beans trimmed and cut into 1-inch pieces
- 2 medium Yukon gold potatoes peeled, chopped into 1/2-inch cubes
- 1 (14.5 ounce) can fire-roasted diced tomatoes with juices
- 1 (15.5 ounce) can kidney beans drained and rinsed
- 1 (15 ounce) can tomato sauce
- 8 cups low sodium chicken broth may sub vegetable broth
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoon each dried basil and dried parsley
- 1 teaspoon each dried oregano, salt, and sugar
- ½ teaspoon dried thyme
- ¼ teaspoon pepper
- 1 bay leaf
- 4-5 cups 1/4-inch wide sliced green cabbage
- splash of lemon juice
Instructions
- In a large Dutch oven or soup pot, preheat the olive oil. Add carrots, onions, and celery.
- Cook for 5-7 minutes, stirring often, or until the onions have softened. Cook garlic for 30 seconds.
- Add the remaining ingredients for the soup, except cabbage. Bring the covered soup to a boil.
- Remove the lid and boil for 15-20 minutes, or until the potatoes are cooked. Stir cabbage into the mixture.
- Cover and continue simmering for a few minutes, or until the cabbage has wilted. Add a dash of lemon juice to the dish.
- Salt, pepper, and/or red pepper can be added to taste (I like more salt). If you like a less chunky soup, add more broth.
Notes
- Prep ahead. To make this cabbage soup, all you need to do is chop some vegetables. You may save time by buying pre-chopped vegetables, chopping them ahead of time, or using frozen vegetables in this dish.
- Get some Mirepoix and cut it up ahead of time. I have a few acquaintances with small children who swear by the convenience of buying Mirepoix in a jar and keeping it in the fridge at all times.
- Vegetables can be customized. You may use any vegetables you have on hand to make this cabbage soup your own.
- Including protein is a good idea. When we don’t have any specific meat on hand but still want a hearty meal, I love using this cabbage soup as a basis. It’s great with the addition of shredded rotisserie chicken, ground turkey, beef, Italian sausage, or even meatballs.
- Scale down. If you don’t have a big family and don’t want any leftovers, you may wish to reduce the recipe’s serving size. I’m raising my hand here to show how much I enjoy leftovers, and I can attest that cabbage soup is a great choice for a quick and simple meal the next day.
- Cereal options include rice and barley. Since I enjoy both rice and barley so much, I typically include one or the other in my soups to change the texture.
- Consistency. Soups can vary widely in how “chunky” they are. Adding more water toward the end of cooking will make the soup smoother.
Nutrition
Calories: 184kcalCarbohydrates: 25gProtein: 9gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 171mgPotassium: 826mgFiber: 5gSugar: 6gVitamin A: 5366IUVitamin C: 36mgCalcium: 85mgIron: 2mg
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