The thought of cabbage soup just doesn’t sound exciting to me. It makes me think of the old-school recipe that was used to aid in weight loss. We would pass the recipe around via email or photocopy long before the days of social media or recipe websites. But a hearty version of cabbage soup with Yukon Gold potatoes makes all the difference. Now, we’re talking.
With the slight drop in temperatures, perhaps we are all dreaming about fall. We may not be ready for a big pot of chili, or a rich beefy stew. However, a light but filling one like Hearty Cabbage and Potato Soup is ideal for cooler evenings.
This recipe is speedy and satisfying. Serve it with whole wheat French bread, a hunk of sourdough, or a sleeve of saltines. A grill cheese could also be in order to complete a bigger meal.
Working these veggies into our meals is both healthy and mouth-watering. And this recipe is the perfect way to ease into soup and stew season.
Using precut cabbage, packaged to be used for coleslaw, is a wonderful timesaver, and typically comes with shredded carrots, as well.
Fill your bowls with Hearty Cabbage and Potato Soup as we prepare for fall and cooler weather.
Enjoy food made fresh! Hearty Cabbage and Potato Soup 1 teaspoon olive oil 1 onion, peeled and diced 1 clove garlic, peel and minced 2 medium to large Yukon Gold potatoes, cleaned and cut into 3/4-inch cubes 14-ounce package of coleslaw mix (cabbage and carrot) ½ teaspoon ground black pepper ¼ teaspoon salt 4 cups vegetable broth Tamari and/or hot sauce for serving
In a large saucepan or stockpot, add oil and heat on medium until it shimmers. Toss in the onion and cook for 3 to 4 minutes until it begins to brown, slightly.
Add garlic and stir. Add potatoes, cabbage and carrots, salt and pepper, and broth. Add enough water to just cover the cabbage. Stir to combine.
Reduce heat to medium low. Cook for approximately 20 minutes, or until potatoes are tender when pierced with a fork.
Top with a few dashes of tamari and/or hot sauce, if desired. Serve warm. Makes 6 servings.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
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