Potato & Cabbage Soup with Fresh Dill

Once upon a time I searched on Pinterest for every cabbage recipe I could find. I love cooked cabbage! With all that hunting and pinning, two simple “recipes” that I created myself are still my favorites: sautéed cabbage “steaks” and this delicious Potato & Cabbage Soup.

I thought I was finished with my hearty soups for this season, but after I was ready to relax and enjoy those lazy, hazy, crazy days of summer, we got a cold snap. I keep reminding myself that I can count on those in May! So I made up some Potato & Cabbage Soup earlier this week to warm myself.

It does have that tantalizing little hint of spring in the dill.


  • Garlic, 8 cloves minced
  • Onion, 1 large Spanish, 1-2″ chunks
  • Extra virgin olive oil, 1/4 or cover the bottom of soup pot
  • Tomatoes, petite diced, 2 lb. (or a 28 oz. can of petite diced tomatoes)
  • Tomato paste, 6 oz. can
  • Chickpeas, 1/2 cup dried
  • Canellini beans, 1/2 cup dried
  • Red kidney beans, 1/2 cup dried
  • Carrots, 4-5 large sliced
  • Celery, 4 large stalks sliced
  • White cabbage, 1 whole small, 1-2″ chunks
  • Potatoes, 3 large, 1-2″ chunks
  • Salt, 2 TB (start with 1 TB and bring up to taste)
  • Cumin, 2 TB
  • Szeged hot paprika, 1 tsp., slightly rounded
  • Dill, fresh, 1 large bunch, minced
  • Water to cover


  1. Rinse beans and add to a 2-4 quart pot, add plenty of water, bring to a boil, lower heat and simmer until barely al dente. Remove from heat, and set aside.
  2. Sauté garlic in extra virgin olive oil in a large soup pot.
  3. Add onion, carrots, celery and cabbage, and sauté for a short while.
  4. Add tomato paste and diced tomatoes to the mix and stir in.
  5. Add the barely cooked beans with their cooking liquid.
  6. Add water to cover. I added three quarts, but use the water to make it the consistency you like. Bring to a simmer and cook until flavors meld and potatoes can be pierced with a fork.
  7. Add seasonings and additional water if needed. I usually use about 1 TB of salt per gallon of soup, and this recipe makes about two gallons.
  8. Sprinkle minced dill in at the end of the cooking time reserving a little bit to sprinkle on servings.
  9. Serve and enjoy!

For more, visit my blog, vegetatingwithleslie.org, “Like” me on FaceBook/Vegetating with Leslie or follow me on Twitter, @vegwithleslie.

Ideas? Would like to hear from you!