This warm and comforting soup celebrates the humble cabbage and box grater -- we use one to grate most of the vegetables. The fine pieces simmer and melt into the broth adding body, not to mention plenty of vitamins and minerals. Add some chopped flat-leaf parsley if you want a pop of color.
Recipe courtesy of Food Network Kitchen
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Cabbage Soup
Total:
1 hr 30 min
Active:
45 min
Yield:
10 to 12 servings
Level:
Easy
Total:
1 hr 30 min
Active:
45 min
Yield:
10 to 12 servings
Level:
Easy

Ingredients

Directions

Heat the oil in a large, heavy-bottomed pot over medium-high heat, until shimmering. Add the mushrooms and cook, stirring, until soft and brown, about 5 minutes. Add the onions and cook stirring, until soft and golden, about 8 minutes. Add the celery, carrots, peppers and garlic and cook, stirring, until the vegetables begin to brown and become fragrant, about 5 minutes. Stir in the soy sauce, garlic and onion powder, 2 teaspoons salt and 1 teaspoon pepper.

Add the cabbage to the pot and stir until it begins to wilt, about 2 minutes. Pour in the crushed tomatoes, chicken broth and 1 cup water. Stir to combine. Bring to a boil then reduce to a simmer and cook until the cabbage is tender, 30 to 45 minutes. Season with salt and pepper.

Cook's Note

To speed up vegetable prep you can use a food processor fitted with the grater attachment. Add any liquid accumulated from the shredded vegetables to the soup along with the broth.

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