Mohamed Shili This hearty Ina Garten Cabbage Soup is prepared using button mushrooms, yellow or white onions, celery, carrots, and green cabbage. This flavorful cabbage soup recipe is a perfect dinner option that takes about 1 hour and 10 minutes to prepare and can serve up to 6 people.
Ina Garten Cabbage Soup Ingredients
- 2 tablespoons olive oil
- 8 ounces sliced button mushrooms
- 2 large yellow or white onion, chopped
- 1 bunch celery, grated
- 3 carrots, grated
- 2 green peppers, stemmed, seeded and grated
- 2 cloves garlic, grated
- Half a head of green cabbage shredded
- 2 tablespoons low-sodium soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Kosher salt and freshly ground black pepper
- One 28-ounce can of crushed tomatoes
- 4 cups low-sodium chicken broth
How To Make Ina Garten Cabbage Soup
- Heat the Oil: In a big pot with a heavy bottom, heat the olive oil over medium-high heat until it shimmers, making sure it’s hot enough for cooking.
- Cook the Mushrooms: Add the sliced mushrooms to the pot and stir them around for about 5 minutes until they become soft and brown, releasing their rich flavor.
- Add the Onions: Stir in the chopped onions and continue cooking for about 8 minutes, or until they are soft and golden brown, which adds a sweet, caramelized flavor to the soup.
- Stir in the Veggies: Add the grated celery, carrots, green peppers, and garlic to the pot, cooking for another 5 minutes until the veggies start to brown and smell wonderful, enhancing the soup’s aroma.
- Season and Stir: Sprinkle 2 teaspoons of kosher salt and 1 teaspoon of freshly ground black pepper over the vegetables, then mix in the soy sauce, garlic powder, and onion powder to ensure even seasoning.
- Add the Cabbage: Toss the shredded cabbage into the pot and stir it around for about 2 minutes until it starts to wilt, blending well with the other ingredients.
- Combine the Broth and Tomatoes: Pour in the chicken broth, crushed tomatoes, and 1 cup of water, stirring everything together to mix well and ensure all the flavors combine.
- Simmer: Bring the soup to a boil, then lower the heat and let it simmer gently for 30 to 45 minutes until the cabbage is tender and all the flavors have melded together beautifully.
- Season to Taste: Taste the soup and add more salt and pepper if needed, adjusting the seasoning to your preference.
Recipe Tips
- Add extra protein: Include cooked chicken, beef, or tofu to the soup during the last 10 minutes of cooking for an added protein boost.
- Use fresh herbs: Add a handful of fresh parsley or dill just before serving to enhance the flavor and freshness.
- Make it spicy: Stir in a teaspoon of red pepper flakes or a chopped jalapeño for a spicy kick to your soup.
- Try different mushrooms: Use a mix of mushrooms like shiitake or cremini instead of just button mushrooms for a richer flavor.
What To Serve Cabbage Soup
Serve your hearty cabbage soup with roasted garlic bread, creamy polenta, quinoa salad, grilled vegetable skewers, and spicy avocado toast.
You can also pair it with stuffed bell peppers or zesty coleslaw for an extra burst of flavor and texture.
How To Store Leftover Cabbage Soup
To Refrigerate: Transfer the cooled cabbage soup to an airtight container and store it in the refrigerator for up to five days. Make sure the container is sealed tightly to maintain freshness.
To Freeze: Ladle the cooled soup into freezer-safe containers, leaving some space at the top for expansion. Freeze for up to three months. Thaw in the refrigerator before reheating.
How To Reheat Leftovers Cabbage Soup
In The Oven: Preheat your oven to 350°F. Transfer the soup to an oven-safe dish and cover with foil. Heat for about 20 minutes or until the soup is warmed through. Stir occasionally to ensure even heating.
In The Microwave: Pour the desired amount of soup into a microwave-safe bowl. Cover with a microwave-safe lid or plate and heat on high for 3-4 minutes, stirring halfway through to ensure even heating.
In The Air Fryer: Transfer the soup to an air fryer-safe dish and cover it with foil. Set the air fryer to 300°F and heat for 15 minutes, stirring halfway through to ensure the soup is heated evenly.
Frequently Asked Questions
Can I Use Red Cabbage Instead of Green Cabbage?
Yes, you can use red cabbage instead of green cabbage in this soup. The flavor will be slightly different, and the color will be more vibrant, but it will still taste great. Just make sure to shred the red cabbage finely for even cooking.
Can I Make This Soup in a Slow Cooker?
Yes, you can make this soup in a slow cooker. Sauté the vegetables first as instructed, then transfer them to the slow cooker. Add the broth, tomatoes, and seasonings, and cook on low for 6-8 hours or on high for 3-4 hours.
Ina Garten Cabbage Soup Nutrition Facts
Amount Per Serving
- Calories 73.1
- Total Fat 0.9g
- Saturated Fat 0.1g
- Cholesterol 0mg
- Sodium 478.7mg
- Potassium 222.4mg
- Total Carbohydrate 13.7g
- Dietary Fiber 2.9g
- Sugars 3.4g
- Protein 2.4g
- Vitamin A 20.6%
- Vitamin C 14.5%
- Calcium 3.4%
- Iron 4%
Try More Ina Garten Recipe:
Ina Garten Cabbage Soup
Description
This hearty Ina Garten Cabbage Soup is prepared using button mushrooms, yellow or white onions, celery, carrots, and green cabbage. This flavorful cabbage soup recipe is a perfect dinner option that takes about 1 hour and 10 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Heat the Oil: In a big pot with a heavy bottom, heat the olive oil over medium-high heat until it shimmers, making sure it’s hot enough for cooking.
- Cook the Mushrooms: Add the sliced mushrooms to the pot and stir them around for about 5 minutes until they become soft and brown, releasing their rich flavor.
- Add the Onions: Stir in the chopped onions and continue cooking for about 8 minutes, or until they are soft and golden brown, which adds a sweet, caramelized flavor to the soup.
- Stir in the Veggies: Add the grated celery, carrots, green peppers, and garlic to the pot, cooking for another 5 minutes until the veggies start to brown and smell wonderful, enhancing the soup’s aroma.
- Season and Stir: Sprinkle 2 teaspoons of kosher salt and 1 teaspoon of freshly ground black pepper over the vegetables, then mix in the soy sauce, garlic powder, and onion powder to ensure even seasoning.
- Add the Cabbage: Toss the shredded cabbage into the pot and stir it around for about 2 minutes until it starts to wilt, blending well with the other ingredients.
- Combine the Broth and Tomatoes: Pour in the chicken broth, crushed tomatoes, and 1 cup of water, stirring everything together to mix well and ensure all the flavors combine.
- Simmer: Bring the soup to a boil, then lower the heat and let it simmer gently for 30 to 45 minutes until the cabbage is tender and all the flavors have melded together beautifully.
- Season to Taste: Taste the soup and add more salt and pepper if needed, adjusting the seasoning to your preference.
