As the autumn leaves begin their annual descent, nothing quite matches the comfort of a steaming bowl of spicy vegetarian cabbage soup—it’s like a cozy sweater for your soul. This soup has a way of warming you up from the inside out, with each spoonful offering a fiery kick that dances on your taste buds—almost like that unexpected plot twist in your favorite series. Did I mention it’s ridiculously easy to make? Even the busiest among us can find solace in its simplicity.
Steps
- Heat olive oil in a large stockpot over medium-high heat. Add diced onion and sauté for about 5 minutes until softened, stirring occasionally. Incorporate minced garlic and continue to sauté for an additional 1-2 minutes until fragrant.
- Pour in vegetable stock and add diced carrots, celery, potatoes, fire-roasted tomatoes with green chiles, roasted red peppers, beans, chopped cabbage, cumin, and crushed red pepper flakes. Stir everything together and bring the mixture to a simmer.
- Once simmering, lower the heat to medium-low, cover the pot, and let it cook for 20-30 minutes until the vegetables become tender.
- Mix in the greens, such as baby spinach or kale, until well combined. Taste the soup and adjust the seasoning with salt and freshly-cracked black pepper as needed.
- Serve the soup warm, optionally garnished with chopped fresh cilantro or parsley.
Ingredients
- 1 tablespoon of olive oil
- 1 medium-sized white onion, diced
- 6 cloves of garlic, minced
- 6 cups of vegetable broth
- 2 medium carrots, diced
- 1 stalk of celery, diced
- 1 pound of Yukon gold potatoes, diced
- 2 (10-ounce) cans of fire-roasted diced tomatoes with green chiles (or just fire-roasted tomatoes for a milder flavor)
- 1 (15-ounce) jar of roasted red peppers, drained and chopped
- 1 (15-ounce) can of Great Northern beans, rinsed and drained
- 1 small green cabbage, roughly chopped
- 1 1/2 teaspoons of ground cumin
- 1/2 teaspoon of crushed red pepper flakes, or more/less to taste
- 2 handfuls of either baby spinach or kale
- Kosher salt and freshly-cracked black pepper, to taste
- Optional: chopped fresh cilantro or parsley for garnish
FAQ
- Can I make this cabbage soup spicier or milder?
- Absolutely! To increase the spiciness, consider using the “hot” variety of Ro*Tel tomatoes and green chiles, adding more crushed red pepper flakes, or including finely-diced jalapeños. For a milder version, you can omit the crushed red pepper flakes or use cans of fire-roasted tomatoes instead of the tomato and green chile mixture.
- What are some shortcuts to prepare this soup faster?
- You can save time by using a bag of frozen mixed veggies and frozen diced potatoes instead of chopping everything by hand. Additionally, purchasing a bag of shredded green cabbage can eliminate the need for chopping a head of cabbage.
- How can I store leftover cabbage soup?
- Allow the soup to cool to room temperature before transferring it to sealed containers. It can be refrigerated for up to 3 days or frozen for up to 3 months, as this soup freezes beautifully.
- Is it possible to make this soup with Italian seasonings?
- Yes, you can easily adapt the recipe to have an Italian flavor. Omit the cumin and add 2 tablespoons of Italian seasoning. Use cans of fire-roasted tomatoes instead of the tomato and green chile mixture, and garnish with fresh Italian parsley, fresh basil, and Parmesan cheese.
- Can I add other vegetables to this soup?
- Certainly! This recipe is very flexible, so feel free to include any vegetables you enjoy or have on hand. It’s a great opportunity to clean out the produce drawer.
Tips
- Customize the Spice Level: Adjust the spiciness by choosing either hot or mild varieties of fire-roasted tomatoes and green chiles. You can also add crushed red pepper flakes or finely diced jalapeños to kick up the heat, or omit them for a milder flavor.
- Utilize Shortcuts for Convenience: Save time by using pre-shredded cabbage or opting for frozen mixed vegetables and diced potatoes instead of chopping everything by hand.
- Experiment with Seasonings: If you prefer Italian flavors, replace the cumin with Italian seasoning, and consider adding fresh herbs like basil or parsley, along with Parmesan cheese as a garnish.
- Make It Your Own with Flexible Ingredients: Feel free to swap in any veggies you have on hand, such as carrots, celery, or spinach, and include a can of beans for additional protein if desired.
Equipment
- Instant Pot (pressure cooker) or Crock-Pot (slow cooker) – if you prefer using these methods over the stovetop method.
- Large stockpot – for cooking the soup on the stovetop.
- Immersion blender – optional, if you prefer a smoother soup texture.
- Chef’s knife – for chopping vegetables.
- Cutting board – for preparing vegetables.
