Sandra This Paula Deen-style Cabbage Soup is a hearty and healthy recipe, which is made with a medley of fresh vegetables like cabbage, carrots, and potatoes in a savory tomato broth. It’s the ultimate comfort food for a chilly day, a one-pot meal that’s ready in about an hour.
Paula Deen Cabbage Soup Ingredients
A wholesome, flavorful mix for a satisfying and healthy soup.
- 2 tablespoons extra-virgin olive oil
- 2 carrots, chopped
- 1 medium yellow onion, diced
- 1 celery rib, diced
- 4 garlic cloves, grated
- 2 Yukon Gold potatoes, diced
- 1 small green cabbage, about 1 pound (9 cups chopped)
- 1 (15.5-ounce) can cooked white beans, drained and rinsed
- 2 (14.5-ounce) cans fire-roasted diced tomatoes
- 4 cups vegetable broth
- 2 tablespoons white wine vinegar
- 1 teaspoon dried thyme
- ¾ teaspoon sea salt
- Freshly ground black pepper
- Fresh parsley, for garnish
How To Make Paula Deen Cabbage Soup
A step-by-step guide to this easy, one-pot comfort meal.
- Sauté the Base Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped carrots, diced onion, and celery. Season with the salt and several grinds of black pepper. Cook, stirring occasionally, for about 8 minutes, until the vegetables begin to soften.
- Deglaze and Add Liquids: Pour in the white wine vinegar and stir, scraping up any browned bits from the bottom of the pot. Add the fire-roasted tomatoes, vegetable broth, and the drained and rinsed white beans.
- Simmer the Soup: Add the grated garlic, diced potatoes, chopped cabbage, and dried thyme to the pot. Stir everything together.
- Cook Until Tender: Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20 to 30 minutes, or until the potatoes and cabbage are completely tender.
- Serve: Taste the soup and season with more salt and pepper if needed. Ladle the hot soup into bowls, garnish with fresh parsley, and serve.
Recipe Tips
For the most flavorful and perfectly textured cabbage soup.
- How to get the most flavor? Don’t skip the first step of sautéing the carrots, onion, and celery (the “mirepoix”). This builds a deep, sweet, and savory flavor base for the entire soup. Using fire-roasted tomatoes also adds a wonderful, subtle smokiness.
- Can I use a different kind of bean? Yes. While cannellini (white kidney) beans are great, you could also use Great Northern beans, kidney beans, or even chickpeas in this soup.
- Can I add meat to this soup? Absolutely. To make a non-vegetarian version, you could brown about a pound of ground beef or Italian sausage after the initial vegetables have softened, then proceed with the recipe. Sliced kielbasa or other smoked sausage would also be a delicious addition.
- Can I make this ahead of time? Yes, this soup is a perfect make-ahead meal. In fact, like many soups, its flavor is even better the next day as all the ingredients have time to meld together.
What To Serve With Cabbage Soup
Perfect accompaniments for a hearty bowl of soup.
This hearty vegetable soup is a satisfying meal on its own, but it’s even better with:
- A slice of warm, crusty bread or cornbread for dipping
- A simple grilled cheese sandwich
- A dollop of sour cream or plain yogurt on top
- Saltine crackers
How To Store Cabbage Soup
This soup makes for fantastic leftovers.
- Refrigerate: Store any leftover soup in an airtight container in the refrigerator. It will stay fresh and delicious for up to 5 days.
- Freeze: Cabbage soup freezes very well. Let it cool completely, then portion it into freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.
Paula Deen Cabbage Soup Nutrition Facts
An estimated guide per serving.
- Calories: 250 kcal
- Carbohydrates: 40 g
- Protein: 10 g
- Fat: 7 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. Yukon Gold potatoes are a good choice as they hold their shape well. Russet potatoes would also work, but they are starchier and may break down a bit more, which will help to slightly thicken the soup.
The white wine vinegar adds a lovely brightness that cuts through the richness of the soup. The fire-roasted tomatoes add a sweet, smoky flavor. The overall taste is well-balanced, but if you are sensitive to acidity, you can add a pinch of sugar to the soup as it simmers.
Yes, this soup is perfect for the slow cooker. Sauté the carrots, onion, and celery on the stovetop first, then transfer them to your slow cooker. Add all the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
Try More Recipes:
Paula Deen Cabbage Soup Recipe
Description
A hearty, healthy, and comforting one-pot cabbage soup, loaded with vegetables like carrots, potatoes, and white beans in a savory, fire-roasted tomato and vegetable broth.
Ingredients
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Sauté the carrots, onion, and celery with salt and pepper for 8 minutes until softened.
- Stir in the white wine vinegar.
- Add the fire-roasted tomatoes, vegetable broth, white beans, garlic, potatoes, cabbage, and thyme to the pot.
- Bring to a boil, then reduce the heat to low, cover, and simmer for 20-30 minutes, until the potatoes and cabbage are tender.
- Taste and adjust seasoning if needed.
- Ladle into bowls and garnish with fresh parsley.
Notes
- Sautéing the initial vegetables is a key step that builds a deep flavor base for the soup.
- The soup’s flavor is even better the next day, making it a perfect make-ahead meal for the week.
- This soup freezes beautifully for a quick and healthy future meal.
- For a non-vegetarian version, brown some ground beef or sausage in the pot before adding the other ingredients.
