Cabbage-Vegetable Soup

Name: Cabbage-Vegetable Soup
Ingredients: 2 medium leeks, white and light-green parts; 1 tablespoon extra-virgin olive oil; 1 medium yellow onion, diced small; 2 medium carrots, diced small; 2 celery, stalks diced small; 2 garlic cloves, minced; 1 medium yukon gold potato, peeled and diced small; 6 cups low-sodium chicken broth; 2 bay leaves; 12 head green cabbage, cored and thinly sliced; coarse salt; ground pepper; 2 teaspoons white vinegar; 1 tablespoon chopped fresh thyme leave

14 ingredients

10 steps

Ingredients

2 medium leeks, white and light-green parts
1 tablespoon extra-virgin olive oil
1 medium yellow onion, diced small
2 medium carrots, diced small
2 celery, stalks diced small
2 garlic cloves, minced
1 medium yukon gold potato, peeled and diced small
6 cups low-sodium chicken broth
2 bay leaves
12 head green cabbage, cored and thinly sliced
coarse salt
ground pepper
2 teaspoons white vinegar
1 tablespoon chopped fresh thyme leave

Directions

1

Halve leeks lengthwise; rinse thoroughly, pat dry, and cut into 1/2-inch slices.
2

In a large Dutch oven or heavy pot, heat oil over medium-high heat.
3

Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes.
4

Add leeks and garlic and cook, stirring, until leeks begin to soften, 2 minutes.
5

Add potato, broth, and bay leaves and bring to a boil.
6

Stir in cabbage and season generously with salt and pepper.
7

Return soup to a boil, then reduce to a rapid simmer.
8

Cover and cook until vegetables are tender, 15-20 minutes.
9

Remove from heat; stir in vinegar and thyme.
10

Season with salt and pepper.