I love trying new soup recipes as fall arrives. There is nothing like a steaming bowl of soup along with your favorite sandwich. (I love a Reuben with this!)
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This cabbage soup recipe is hearty and savory. Not only does it smell wonderful, but it’s loaded with good-for-you veggies and fiber-rich beans. Add a flavorful cured meat you have on hand (or in the freezer) like bacon, diced ham, turkey sausage, or pancetta to really boost the flavor and make this soup unforgettable.
- ½ cup of cured meat (use bacon, diced ham, turkey sausage, or pancetta)
- 1 tablespoon olive oil
- 1 whole onion, diced
- 1 stalk celery
- 1 large carrot
- ½ head of cabbage, sliced
- 2 cups chicken broth (or vegetable broth)
- 2 cups (or 1 can) white beans (Northern Italian or Cannelini)
- 1 can diced tomatoes
- 2 cloves of garlic
- 1-2 bay leaves
- 2-3 sprigs fresh thyme
- Salt and pepper to taste
- Saute onions, celery, garlic, and carrots in olive oil.
- Once onions are translucent, add your choice of cured meat. (If you decide to use bacon, it will need to be added to the vegetables about 2-3 minutes after they have been cooking, so that it can cook too. Any other cured meat will already be cooked and can be added after vegetables are cooked through.
- After bacon has cooked for 2-3 minutes, add in cabbage.
- Cook on medium heat in stock pot, stirring constantly. (I use my Le Creuset Cast Iron Dutch Oven ) Cook until cabbage cooks down and gets soft. (If it looks too dry, add more olive oil.)
- It will begin to caramelize, so be sure that you are stirring up all the caramelization from the bottom of the pan.
- Add in the bay leaf, diced tomatoes, white beans, and 32 ounces of broth. (If you like alot of broth add another 16 oz can.)
- Bring to a rolling boil and then turn down to simmer for 20-30 minutes.
- Serve with Parmesan cheese and toasted baguettes.
You might like these sandwiches with your Savory Cabbage Soup: