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
- 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.
- Sauté garlic in extra virgin olive oil in a large soup pot.
- Add onion, carrots, celery and cabbage, and sauté for a short while.
- Add tomato paste and diced tomatoes to the mix and stir in.
- Add the barely cooked beans with their cooking liquid.
- 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.
- 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.
- Sprinkle minced dill in at the end of the cooking time reserving a little bit to sprinkle on servings.
- Serve and enjoy!
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