Winter is upon us, and a snowstorm is coming. What a perfect time for some old-fashioned cabbage soup! Homemade soup is the greatest gift of winter; nothing chases the cold like cradling a warm mug of soup in your hands!
Here's an easy old-fashioned cabbage soup you can put together quickly and ladle into bowls in under an hour. There are so many layers of flavor, and the broth is amazing. It tastes like it simmered all day in an Old World kitchen.
Like so many old-fashioned recipes, this delicious soup starts with simple ingredients. The way you bring them together gives it a fantastic flavor that makes you want seconds!
This soup begins with sausage. I chose Hillshire Farms Beef Polska Kielbasa. One twelve-ounce ring sliced thin is enough to give the whole pot of cabbage soup a deep, rich flavor.
The vegetables are also simple and wholesome. Cabbage, leeks, carrots, celery, red potatoes, and garlic provide a colorful and flavorful combination of flavors and textures to the soup. Leeks are related to onions but have a milder flavor and are often easier on your tummy if onions bother you.
Slice and dice all those yummy veggies. This step will take about the same time as it takes for the soup to cook! I always think vegetables are a thing of beauty! All the vivid colors remind us how nourishing they are!
The seasonings you use are simple and readily available, too. I wasn't sure about Italian seasoning, but it is absolutely perfect! You can buy it in the spice aisle, and here's a recipe to make homemade Italian seasoning! I would take it easy on adding any salt until you have the soup put together, but this soup can take a lot of pepper; it seems to enhance all the flavors a lot.
Begin by putting olive oil in a soup pot and lightly brown the sliced sausage. As you can see, some of my slices got a little browner than others, adding extra flavor. Remove and set the sausage aside for the next step.
Saute the leeks, celery, garlic, and carrots for about five minutes in the oil remaining in the soup pot. The vegetables should soften and begin to get fragrant. I did not have fresh garlic that day, so I used some from a jar, and it works well, too, but fresh is always even better!
Now add your broth to the pot and stir up all the tasty browned bits of the bottom of the pot into the broth. I use a wooden spoon with a flat, straight edge.
You can use prepared vegetable broth or even chicken broth, but for the best flavor, I insist on Knorr brand vegetable soup base or bouillon cubes mixed with water.
I use this product in many things; I buy it in the restaurant pack that makes eleven gallons of broth! It has a long shelf life, and I share it with friends and family!
Add the bay leaf, potatoes, and cabbage to the broth and let it simmer until the potatoes are tender. It took about fifteen minutes, and the fabulous old-fashioned cabbage soup was ready to eat! Remove the bay leaf before serving the soup!
My husband had been looking warily at the pot and wasn't sure about it at all. I think it was all the cabbage. He didn't say a word, but he was skeptical about it. After his first spoonful, he said, "Wow, I am pleasantly surprised! This soup is absolutely wonderful!"
Almost all soups taste even better the next day when you reheat them because the flavors have time to really get to know each other. This yummy cabbage soup is no exception!
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Here are some of our most popular soup recipes. Lasagna Soup, Split Pea and Ham Soup, Hamburger And Vegetable (Comfort) Soup. Hungry for more? Type "soup" in the search bar on the home page for more tasty recipes. What is your family's favorite soup?
Soup makes such a wonderful meal on a cold, dark evening! It makes the world seem brighter, doesn't it?
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