Imen Dridi Ina Garten’s Cabbage Soup is made with olive oil, mushrooms, onions, celery, carrots, green peppers, garlic, cabbage, soy sauce, garlic powder, onion powder, salt, pepper, crushed tomatoes, and chicken broth. It serves 6 and takes about 1 hour to prepare and cook.
More Ina Garten Recipe:
- Ina Garten Pastitsio
- Ina Garten Fettuccine Alfredo Recipe
- Ina Garten Summer Skillet With Clams Sausage And Corn
đź’— Why You’ll Love This Cabbage Soup Recipe:
- Healthy and Nutritious: Packed with vegetables, it’s low in calories but high in vitamins and fiber.
- Flavorful: A delicious blend of spices and vegetables creates a rich and satisfying taste.
- Comforting: Warm and soothing, perfect for chilly days or when you need a comforting meal.
- Easy to Make: Simple ingredients and straightforward instructions make it a breeze to cook.
- Diet-Friendly: Works well for those on vegetarian, low-calorie, or health-conscious diets.
âť“ What Is Ina Garten Cabbage Soup Recipe?
Ina Garten’s Cabbage Soup recipe includes olive oil, button mushrooms, onions, celery, carrots, green peppers, garlic, green cabbage, soy sauce, garlic powder, onion powder, salt, pepper, crushed tomatoes, and chicken broth. It’s a healthy, flavorful vegetable-packed soup.
🧅 Ina Garten Cabbage Soup Ingredients
- 2 tablespoons olive oil
- 8 ounces sliced button mushrooms
- 2 large yellow or white onion, choppedÂ
- 1 bunch celery, grated
- 3 carrots, grated
- 2 green peppers, stemmed, seeded and grated
- 2 cloves garlic, grated
- Half a head 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 crushed tomatoesÂ
- 4 cups low-sodium chicken broth
🍵 How To Make Ina Garten Cabbage Soup
- In a big pot with a heavy bottom, heat the oil over medium-high heat until it shimmers. For about 5 minutes, stir the mushrooms around as you cook them until they are soft and brown.
- After adding the onions, stir-fry for about 8 minutes, or until the onions are soft and brown. Stir the celery, carrots, peppers, and garlic into the pan.
- Cook for about 5 minutes, or until the veggies start to brown and smell good. Plus 2 teaspoons of salt and 1 teaspoon of pepper. Mix in the soy sauce, garlic and onion powder.
- Stir the cabbage around in the pot for about two minutes, or until it starts to wilt. Add the chicken soup, crushed tomatoes, and 1 cup of water.
- Use a stir to mix. Bring to a boil, then lower the heat and cook for 30 to 45 minutes, until the cabbage is soft. Add pepper and salt.
đź’ Recipe Tips:
- Sautéing is Key: Properly sauté the mushrooms, onions, and other vegetables until they are browned. This caramelization adds depth to the soup’s flavor.
- Season Gradually: Start with the recommended amounts of spices and adjust to taste toward the end of cooking.
- Simmer Slowly: Let the soup simmer gently to meld the flavors together. Avoid boiling as it can make the vegetables mushy.
- Adjust Consistency: If the soup is too thick, add a bit more broth or water. If too thin, let it simmer uncovered to reduce.
- Taste as You Go: Regularly taste and adjust the seasoning. This is especially important for salt and pepper.
🥗 What To Serve Cabbage Soup?
Serve cabbage soup with crusty bread or garlic bread, a fresh green salad, roasted vegetables, or a light sandwich like a turkey or ham and cheese for a complete meal.
🎚 How To Store Leftovers Cabbage Soup?
- Refrigeration: Store leftover cabbage soup in an airtight container in the refrigerator it typically lasts up to 3-4 days.
- Freezing: Freeze leftover cabbage soup in a freezer-safe container for up to 2-3 months. Thaw in the refrigerator before reheating.
🥵 How To Reheat Leftovers Cabbage Soup?
- Stovetop: Gently reheat the cabbage soup in a pot over medium heat, stirring occasionally, until it’s thoroughly warmed for up 8 minutes.
- Microwave: Place leftovers cabbage soup in a microwave-safe bow lcover it and heat in intervals, stirring in between, until hot for up 5 minutes.
FAQ’S
How To Add Rice To Cabbage Soup?
To add rice to cabbage soup, cook rice separately until almost done. Stir it into the soup during the last 10-15 minutes of simmering to absorb flavors without overcooking.
What Does Cabbage Soup Taste Like?
Cabbage soup tastes fresh and savory, with a subtle sweetness from vegetables like carrots and onions. The cabbage adds a slightly earthy flavor, enhanced by herbs and spices.
What Additional Vegetables Can I Add To Cabbage Soup?
Consider adding potatoes, zucchini, spinach, kale, sweet potatoes, bell peppers, leeks, or tomatoes to your cabbage soup for extra flavor, texture, and nutritional value.
Why Does My Cabbage Soup Taste So Bland?
Cabbage soup might taste bland due to insufficient seasoning, not enough salt, or lack of aromatic ingredients like garlic and onions. Enhance flavor with herbs, spices, and a good broth.
Try More Ina Garten Recipe:
Ina Garten Cabbage Soup Nutrition Fact
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%
Ina Garten Cabbage Soup
Description
Ina Garten’s Cabbage Soup is made with olive oil, mushrooms, onions, celery, carrots, green peppers, garlic, cabbage, soy sauce, garlic powder, onion powder, salt, pepper, crushed tomatoes, and chicken broth. It serves 6 and takes about 1 hour to prepare and cook.
Ingredients
Instructions
- In a big pot with a heavy bottom, heat the oil over medium-high heat until it shimmers. For about 5 minutes, stir the mushrooms around as you cook them until they are soft and brown.
- After adding the onions, stir-fry for about 8 minutes, or until the onions are soft and brown. Stir the celery, carrots, peppers, and garlic into the pan.
- Cook for about 5 minutes, or until the veggies start to brown and smell good. Plus 2 teaspoons of salt and 1 teaspoon of pepper. Mix in the soy sauce, garlic and onion powder.
- Stir the cabbage around in the pot for about two minutes, or until it starts to wilt. Add the chicken soup, crushed tomatoes, and 1 cup of water.
- Use a stir to mix. Bring to a boil, then lower the heat and cook for 30 to 45 minutes, until the cabbage is soft. Add pepper and salt.
Notes
- Sautéing is Key: Properly sauté the mushrooms, onions, and other vegetables until they are browned. This caramelization adds depth to the soup’s flavor.
- Season Gradually: Start with the recommended amounts of spices and adjust to taste toward the end of cooking.
- Simmer Slowly: Let the soup simmer gently to meld the flavors together. Avoid boiling as it can make the vegetables mushy.
- Adjust Consistency: If the soup is too thick, add a bit more broth or water. If too thin, let it simmer uncovered to reduce.
- Taste as You Go: Regularly taste and adjust the seasoning. This is especially important for salt and pepper.
