Hearty & Healthy: Cabbage, Potato & Tomato Soup Recipe

This Cabbage, Potato, and Tomato Soup is the perfect comforting and nutritious meal for any time of year. It’s packed with wholesome vegetables, bursting with flavor, and surprisingly easy to make. Whether you’re looking for a light lunch, a warming dinner, or a way to use up leftover vegetables, this soup is a fantastic choice. It’s naturally vegetarian and vegan (depending on your broth choice), and easily adaptable to suit your preferences. Let’s dive into this delicious and simple recipe!

Why You’ll Love This Soup

• Healthy and Nutritious: Loaded with vitamins, minerals, and fiber from the cabbage, potatoes, and tomatoes.
• Budget-Friendly: Made with inexpensive and readily available ingredients.
• Easy to Make: Requires minimal cooking skills and preparation time.
• Versatile: Easily customizable with your favorite vegetables and seasonings.
• Comforting: A warm and satisfying soup perfect for chilly days.
• Vegan/Vegetarian Friendly: Naturally suitable for vegan and vegetarian diets.
• Freezable: Makes a great make-ahead meal that can be stored in the freezer for future enjoyment.

Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need for this hearty soup:

• Cabbage: 1 medium head of cabbage (about 1.5 – 2 lbs), shredded or chopped. Green cabbage is the most common choice, but you can also use savoy or red cabbage.
• Potatoes: 2-3 medium potatoes (about 1 lb), peeled and diced. Yukon Gold or red potatoes work well.
• Tomatoes: 1 (28 ounce) can of diced tomatoes, undrained. You can also use fresh tomatoes (about 4-5 medium), peeled and chopped.
• Onion: 1 medium yellow onion, chopped.
• Garlic: 2-3 cloves garlic, minced.
• Vegetable Broth (or Chicken Broth): 6-8 cups. Use vegetable broth for a vegan soup or chicken broth for a richer flavor.
• Olive Oil: 2 tablespoons.
• Dried Herbs: 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/4 teaspoon red pepper flakes (optional).
• Bay Leaf: 1-2 bay leaves.
• Salt and Black Pepper: To taste.
• Optional Toppings: Fresh parsley, chopped green onions, sour cream (or vegan sour cream), croutons, grated Parmesan cheese (if not vegan).

Equipment You’ll Need

• Large Soup Pot or Dutch Oven
• Cutting Board
• Knife
• Measuring Cups and Spoons
• Ladle

Step-by-Step Instructions

Follow these simple steps to create a delicious and satisfying Cabbage, Potato, and Tomato Soup:

1. Prepare the Vegetables: Wash and chop all the vegetables. Shred or chop the cabbage, dice the potatoes, chop the onion, and mince the garlic. If using fresh tomatoes, peel and chop them. Peeling tomatoes can be easily done by scoring the bottom with an ‘X’, briefly boiling for 30 seconds, then transferring to an ice bath. The skin will slip right off.
2. Sauté the Aromatics: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes, or until softened and translucent. Add the minced garlic and cook for another minute, until fragrant, being careful not to burn it.
3. Add the Tomatoes and Herbs: Pour in the diced tomatoes (with their juice if using canned) and add the dried oregano, thyme, red pepper flakes (if using), and bay leaf. Stir well to combine.
4. Add the Potatoes and Cabbage: Add the diced potatoes and shredded or chopped cabbage to the pot. Stir to incorporate the vegetables with the tomato mixture.
5. Pour in the Broth: Pour in the vegetable broth (or chicken broth) until the vegetables are just covered. You may need to use a bit more or less depending on the size of your pot and vegetables.
6. Simmer the Soup: Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for at least 30-40 minutes, or until the potatoes and cabbage are tender. The longer it simmers, the more the flavors will meld together.
7. Season and Adjust: Once the vegetables are tender, remove the bay leaf. Season the soup with salt and black pepper to taste. At this point, you can also adjust the consistency of the soup. If you prefer a thicker soup, you can use an immersion blender to partially blend some of the soup. Be careful not to over-blend, as you still want to have some chunks of vegetables. Alternatively, you can remove a cup or two of the soup and blend it in a regular blender (being cautious when blending hot liquids) before returning it to the pot. If the soup is too thick, add a little more broth until you reach your desired consistency.
8. Serve and Enjoy: Ladle the soup into bowls and garnish with your favorite toppings, such as fresh parsley, chopped green onions, sour cream (or vegan sour cream), croutons, or grated Parmesan cheese (if not vegan).

Tips and Variations

• Add Protein: For a heartier soup, add cooked sausage (Italian sausage works well), shredded chicken, or white beans (like cannellini beans or Great Northern beans).
• Spice it Up: If you like spicy food, add more red pepper flakes or a dash of hot sauce.
• Add Other Vegetables: Feel free to add other vegetables, such as carrots, celery, bell peppers, zucchini, or corn.
• Use Different Types of Cabbage: Experiment with different types of cabbage, such as savoy or red cabbage. Keep in mind that red cabbage may discolor the soup slightly.
• Make it Creamy: For a creamier soup, add a splash of heavy cream or coconut milk (for a vegan option) at the end of cooking.
• Use Fresh Herbs: If you have fresh herbs on hand, use them! Fresh oregano, thyme, or parsley will add a burst of flavor. Add them towards the end of cooking to preserve their flavor.
• Add a Touch of Acidity: A squeeze of lemon juice or a splash of vinegar (like apple cider vinegar or red wine vinegar) at the end of cooking can brighten up the flavor of the soup.
• Slow Cooker Option: You can easily adapt this recipe for the slow cooker. Simply combine all the ingredients (except for the toppings) in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
• Instant Pot Option: For a faster cooking time, you can use an Instant Pot. Sauté the onion and garlic in the Instant Pot using the sauté function. Then, add the remaining ingredients (except for the toppings) and cook on high pressure for 8-10 minutes. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
• Vegetable Broth Variation: Consider using different vegetable broth types such as mushroom broth for a deeper umami flavor.

Serving Suggestions

This Cabbage, Potato, and Tomato Soup is delicious on its own, but it also pairs well with:

• Crusty bread or rolls for dipping
• A side salad
• Grilled cheese sandwich
• Cornbread

Make-Ahead and Storage Instructions

• Make-Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3-4 days. The flavors will actually develop and improve over time.
• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: This soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or freezer bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

Nutritional Information (Approximate)

(Note: Nutritional information is an estimate and will vary depending on the specific ingredients and portion sizes used.)

• Serving Size: 1 cup
• Calories: 150-200
• Fat: 5-8g
• Saturated Fat: 1-2g
• Cholesterol: 0mg
• Sodium: Varies depending on broth, adjust to taste
• Carbohydrates: 20-25g
• Fiber: 5-7g
• Sugar: 5-8g
• Protein: 3-5g

Troubleshooting

• Soup is too bland: Add more salt, pepper, herbs, or a squeeze of lemon juice to brighten the flavor.
• Soup is too thick: Add more broth until you reach your desired consistency.
• Soup is too thin: Simmer the soup uncovered for a longer period of time to allow some of the liquid to evaporate. You can also mash some of the potatoes to thicken the soup.
• Cabbage is too strong: Ensure the cabbage is shredded finely and simmered long enough to soften and mellow its flavor. Adding a touch of acidity (lemon juice or vinegar) can also help balance the flavor.
• Potatoes are not cooking evenly: Make sure the potatoes are cut into uniformly sized pieces to ensure they cook at the same rate.

Possible additions/variations explored in depth

Beyond the simple variations, let’s explore some more in-depth additions and variations that can significantly alter the soup’s character:

Smoked Paprika for Depth

Adding 1-2 teaspoons of smoked paprika to the soup while sautéing the onions can impart a wonderful smoky flavor. This works particularly well if you are omitting meat from the recipe. The smoky note adds complexity and mimics the savoriness you might get from bacon or sausage.

Different Types of Tomatoes

While canned diced tomatoes are convenient, experimenting with different types of tomatoes can enhance the flavor profile. Consider using:

• Crushed Tomatoes: Offer a smoother texture compared to diced tomatoes.
• Tomato Paste: Adding 1-2 tablespoons of tomato paste while sautéing the onions and garlic will deepen the tomato flavor and add richness. Be sure to cook the tomato paste for a minute or two to caramelize it slightly before adding the other ingredients.
• Fire-Roasted Tomatoes: Provide a slightly smoky and sweeter flavor than regular diced tomatoes.
• Sun-Dried Tomatoes: Add a few chopped sun-dried tomatoes (oil-packed or rehydrated) for an intense, umami-rich flavor. Use sparingly as they can be quite strong.

Beans for Added Heartiness and Protein

Adding beans not only increases the protein content but also adds texture and heartiness. Some excellent bean choices include:

• Cannellini Beans: Creamy and mild-flavored, they blend well with the other ingredients.
• Great Northern Beans: Similar to cannellini beans but slightly firmer.
• Kidney Beans: Add a slightly earthy flavor and a firmer texture.
• Chickpeas (Garbanzo Beans): Provide a nutty flavor and a slightly firmer texture.

Add about 1-2 cups of cooked beans during the last 15-20 minutes of simmering to allow them to heat through and absorb some of the flavors.

Grain Additions for Texture

Consider adding grains for additional texture and heartiness:

• Pearl Barley: Adds a chewy texture and a subtle nutty flavor. Add about 1/2 cup of pearl barley along with the potatoes and cabbage, adjusting the cooking time accordingly.
• Quinoa: A good source of protein and fiber, quinoa adds a slightly nutty flavor and a slightly crunchy texture. Add about 1/2 cup of quinoa during the last 20 minutes of simmering.
• Rice: While less common, cooked rice can be stirred in just before serving to add bulk. Brown rice adds more fiber and a nuttier taste.

Incorporating Greens Beyond Cabbage

While cabbage is the star, other greens can contribute different flavors and nutrients:

• Kale: Add chopped kale during the last 15 minutes of cooking. Tuscan kale (lacinato kale) is a good choice as it’s more tender than curly kale.
• Spinach: Add fresh spinach leaves during the last 5 minutes of cooking, allowing them to wilt slightly.
• Swiss Chard: Similar to kale but with a milder flavor. Remove the stems and chop the leaves before adding them during the last 15 minutes of cooking.

Umami Boost with Soy Sauce or Miso Paste

For a richer, more savory flavor, consider adding a teaspoon or two of soy sauce or miso paste (dissolved in a little broth) towards the end of cooking. These ingredients add umami, a savory taste that enhances the overall flavor of the soup.

Lemon Zest and Juice for Brightness

Adding the zest of one lemon along with the garlic and a squeeze of lemon juice just before serving can brighten the soup’s flavor and add a refreshing citrusy note. This is particularly effective if you’re using richer ingredients like sausage or beans.

Mushroom Medley for Earthiness

Sautéing sliced mushrooms (such as cremini, shiitake, or a mix) with the onions adds an earthy and savory element to the soup. Use about 8 ounces of mushrooms, sliced, and sauté them until softened and browned before adding the other ingredients.

Finishing with a Swirl of Pesto

A swirl of pesto (homemade or store-bought) just before serving adds a burst of fresh, herbaceous flavor. It also adds a creamy texture and a vibrant green color. Basil pesto is the most common choice, but other pestos, like sun-dried tomato pesto or kale pesto, can also be delicious.

Spicy Sausage for Heat and Flavor

If you are looking to add meat, spicy Italian sausage adds a delicious kick. Remove the sausage from its casing and brown it in the pot before adding the onions and garlic. Drain off any excess grease before proceeding with the recipe.

Root Vegetable Roast for Depth

Roast other root vegetables like carrots, parsnips and celeriac and add them to the soup for added flavor.

Different Herb Combinations

Consider other herb combinations for different flavor profiles. Consider thyme, rosemary, and sage for an autumnal flavour. Dill and parsley add a lighter more summery profile.

Final Thoughts

This Cabbage, Potato, and Tomato Soup is a blank canvas for your culinary creativity. Don’t be afraid to experiment with different ingredients and variations to create a soup that perfectly suits your taste preferences. Whether you keep it simple and classic or add your own unique twist, this soup is sure to become a family favorite. Enjoy!