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Cabbage Patch Soup Easy Recipe: Perfect For A Cozy Night In

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Cabbage Patch Soup Recipe Homemade Food Junkie Cabbage patch soup recipe, Soup recipes, Red
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Description

Cabbage patch soup is a hearty and comforting soup that is perfect for a chilly evening. It is made with cabbage, potatoes, carrots, and other vegetables, and is packed with flavor. This soup is also easy to make and can be customized to suit your taste preferences.

Prep Time

The prep time for this soup is around 20 minutes.

Cook Time

The cook time for this soup is around 45 minutes.

Ingredients

  • 1 head of cabbage, chopped
  • 4-5 potatoes, peeled and chopped
  • 3-4 carrots, peeled and chopped
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1 can of diced tomatoes
  • 6 cups of vegetable broth
  • 2 teaspoons of dried thyme
  • Salt and pepper to taste
  • 2 tablespoons of olive oil

Equipment

  • A large pot or Dutch oven
  • A wooden spoon
  • A knife and cutting board
  • A can opener
  • A measuring cup and spoons

Method

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion and garlic and sauté until softened, about 5 minutes.
  3. Add the cabbage, potatoes, and carrots to the pot and stir to combine.
  4. Add the vegetable broth, diced tomatoes, dried thyme, salt, and pepper to the pot and stir to combine.
  5. Bring the soup to a boil, then reduce the heat and let it simmer for about 30-40 minutes, or until the vegetables are tender.
  6. Remove from heat and let cool slightly.
  7. Using an immersion blender, blend the soup until it is smooth and creamy. If you don't have an immersion blender, you can transfer the soup to a blender or food processor and puree it in batches.
  8. Return the soup to the pot and reheat over medium heat until warmed through.
  9. Taste and adjust seasonings as needed.
  10. Serve hot with crusty bread or crackers on the side.

Notes

  • You can add other vegetables to this soup, such as celery, bell peppers, or zucchini.
  • You can also add cooked sausage, bacon, or chicken to make this soup more filling.
  • This soup can be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition Info

  • Calories: 150
  • Carbohydrates: 27g
  • Protein: 4g
  • Fat: 4g
  • Saturated Fat: 1g
  • Sodium: 800mg
  • Potassium: 800mg
  • Fiber: 7g
  • Sugar: 8g

Recipes FAQ

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container.

Can I use chicken broth instead of vegetable broth?

Yes, you can use chicken broth instead of vegetable broth if you prefer.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Just add all of the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Recipe Tips

  • Make sure to chop the vegetables into bite-sized pieces so that they cook evenly.
  • You can use fresh or canned tomatoes in this recipe.
  • If you don't have dried thyme, you can use other dried herbs such as oregano or rosemary.
  • Don't skip the immersion blender step, as it makes the soup creamy and delicious.
  • For a vegan version of this soup, omit the sausage or bacon and use vegetable broth instead of chicken broth.

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