Traditional recipes

Simple Potato, Carrot and Cabbage Soup recipe

Simple Potato, Carrot and Cabbage Soup recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Root vegetable soup
  • Carrot soup
  • Carrot potato soup

Carrots, potatoes, onion and cabbage are simmered together, then pureed to make this super-easy vegetable soup. It's delicious served with soured cream and a crusty roll.

442 people made this

IngredientsServes: 6

  • 4 large carrots, thinly sliced
  • 2 large potatoes, thinly sliced
  • 1 large onion, thinly sliced
  • 1/4 medium head green cabbage, thinly sliced
  • 2 cloves garlic, crushed
  • 1.5 litres chicken stock
  • 1 tablespoon olive oil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • ground black pepper to taste

MethodPrep:30min ›Cook:20min ›Ready in:50min

  1. Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a liquidiser in small batches and blend until smooth.

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Reviews & ratingsAverage global rating:(321)

Reviews in English (263)

This soup lived exactly up to its name; simple in concept and simple to make. It was very tasty and surprisingly filling. I found I did need to use more stock than it said (I used 2.5 litres in total) but then the two potatoes I used were exceptionally large, so this might have accounted for it. I have eaten some and frozen the rest. Thanks for sharing, Dan-03 May 2012

Made this soup as i have just started to diet, i love all vegatables and wanted to use what i had in my fridge, and oh my i could live on this one, and added bonus part of my 5 aday in one gorgeous filling dish ))))))-13 Feb 2013

I made this and it turned out better than i expected and was very filling too, I used a combo of white cabbage and a bit of green savoy cabbage too to make mine, This is now one of my favourite soups along with Broccoli soup which i make regularly, All very good for you i reckon these soups!.-23 Aug 2015


Oma's Potato and Cabbage Soup

This time I browned a pound of ground lean beef with the onion and cabbage . WUNDERBAR!

This German potato and cabbage soup  is so delicious on a cool autumn evening. It's traditional for Oktoberfest celebrations as well. In fact, it tastes wunderbar anytime of the year!

If you are looking for easy soup recipes, try this one. It's such quick recipe that's easy to throw together. You can make so many changes to this potato and cabbage soup, creating your own version!

It's actually a great way use of those veggies that are languishing in your fridge crisper.


Recipe Summary

  • 2 medium leeks, white and light green parts only
  • 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
  • 1/2 head (1 1/2 pounds) green cabbage, cored and thinly sliced
  • Coarse salt and ground pepper
  • 2 teaspoons white vinegar
  • 1 tablespoon chopped fresh thyme leaves

Halve leeks lengthwise rinse thoroughly, pat dry, and cut into 1/2-inch slices. In a large Dutch oven or heavy pot, heat oil over medium-high. Add onion, carrots, and celery cook, stirring occasionally, until softened, about 5 minutes. Add leeks and garlic and cook, stirring, until leeks begin to soften, 2 minutes. Add potato, broth, and bay leaves and bring to a boil. Stir in cabbage and season generously with salt and pepper.

Return soup to a boil, then reduce to a rapid simmer. Cover and cook until vegetables are tender, 15 to 20 minutes. Remove from heat stir in vinegar and thyme. Season with salt and pepper.


How to Make Cabbage Soup

In a large pot or Dutch Oven melt butter over medium heat. Add the sausage and lightly brown. Add carrot, potato, and celery, and onion, cook for 4 minutes. Add garlic and cook until fragrant, about 1 minute

Pour in chicken broth, season with salt and pepper. Turn heat up and bring to a boil. Add cabbage and simmer for 15 minutes or until tender

Remove from the heat and season to taste.

Recipe Tips + FAQ

What kind of cabbage? Green cabbage is a good option. Use either one small head or ½ of a larger head typically. Cut the pieces into ¼ inch wide strips, or larger if you so prefer.

Best vegetables to go in soup? You can do peppers, carrots, stewed tomatoes, corn, green beans, broccoli or leafy greens.

Adding protein (optional). You can add in shredded chicken or cooked ground beef for more protein. If you want a vegetarian protein option try adding super firm tofu cut into squares or white beans.

More Cooking Instructions

Shortcut Option with pre-prepared veggies: Pre-shredded cabbage could work for this recipe although fresh cabbage will obviously work the best. Using frozen veggies can also work if they thaw in time with everything else. A good vegetable to use frozen at first would be peas, because they risk becoming soggy and kind of just “melting away” if you leave them for too long. Frozen peas have a bit more structure.

How to make in instant pot? To make this in the instant pot throw everything in and stir. Cook on high pressure for 10 minutes before naturally releasing for 15-20 minutes.

How to make in a slow cooker? Basically add everything in except for any leafy greens like spinach and cook on low for 6-8 hours or on high for 4-5 hours. After its cooked fully you can add in those leafy greens and cook for 5 more minutes or so.


Spicy Potatoes, Cabbage and Carrots

This enticing dish of potatoes, cabbage, and carrots is cooked in a mildly spicy and extremely flavorful mix of ginger, turmeric, and pepper. Inspired by a classic Ethiopian vegetable stew called tikil gomen, which is a vegan-friendly and healthy one-pot preparation, these vegetables are usually served with rice or with traditional injera bread.

Our take on the dish uses similar spices and flavorings to make a wonderfully fragrant dish that you can serve as a side dish to any meal of your choice, such as grilled meat, roasted chicken, or broiled fish. Enjoy as a cooked salad, too. It's filling and bold in taste—you won't be disappointed at how much can you bring out of so few humble ingredients.

This winningly simple dish is definitely one of those easy dishes in which the main ingredients are better together than when eaten individually. The cooked cabbage, sweet carrots, and hearty potatoes absorb the flavoring of the spices while keeping their texture and character intact. While this dish is delicious with just a tablespoon of butter or oil, the flavors really heighten if you're willing to up the butter—go for the full four tablespoons of butter for the best flavor. Naturally gluten-free, this is an excellent choice for people that adhere to these dietary guidelines.


Recipe Summary

  • ¼ cup butter or margarine
  • 1 onion, chopped
  • 3 potatoes, diced
  • 3 stalks celery, chopped
  • 3 cloves garlic, minced
  • 4 cups water
  • 2 cubes chicken bouillon
  • ½ head cabbage, finely chopped
  • 1 (28 ounce) can whole tomatoes with basil, undrained and chopped
  • ½ cup ketchup
  • 1 teaspoon hot sauce
  • 1 teaspoon Italian seasoning

Melt the butter in a large pot over medium-high heat. Cook and stir the onion, potatoes, celery, and garlic in the melted butter until the onion and celery are translucent, 5 to 7 minutes. Pour the water over the vegetable mixture stir the chicken bouillon into the liquid until dissolved. Bring the mixture to a boil cook at a boil until the potatoes are fork-tender, about 5 minutes.

Stir the cabbage into the boiling liquid. Reduce heat to medium. Add the tomatoes with juices, ketchup, hot sauce, and Italian seasoning stir to combine. Allow the mixture to simmer until the flavors have a chance to mix, about 15 minutes.


Rustic Irish Potato and Cabbage Soup – for the slow cooker or stove top

March came in like a lion. For the second time this winter, we had double digit snowfall. Since we haven’t had that much snow in 17 years, it was pretty surprising to see it twice in one season.

Needless to say, we are ready for spring to show up!

But first, there’s March. Where we begin to crave green things and vegetables and sunshine.

This soup is definitely a winter soup, but it’s perfect for March. It’s full of veggies. It’s hot and hearty and perfect for refueling after an hour or two of shoveling snow.

I seasoned the soup with McCormick Bay Leaves and Thyme. The soup comes together quickly, but the flavor is full and round and tastes like you’ve spent all day.

Part of the reason it’s easy to put together is that I chose to leave the peels on the potatoes. That gives the soup a rustic quality and makes the prep work easier too.

I made the soup on top of the stove, but this could also be made in the slow cooker. Just place all the ingredients in the crock and turn it on. If you want to do the prep work early in the day, the slow cooker is the way to go.


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VEGETABLE CABBAGE SOUP

Brimming with colorful veggies, a whole head of cabbage, and flavorful herbs, Vegetable Cabbage Soup makes a delicious and healthy lunch, dinner, or meal prep idea! Vegan, oil-free option, and freezer friendly recipe. Includes stovetop, Instant Pot, and slow cooker methods.

  • Author:Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 minutes
  • Yield: Serves 4 – 6 1 x
  • Category: Entree, Soup
  • Method: simmer
  • Cuisine: Vegan

Ingredients

  • ¼ cup water or 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery sticks, sliced
  • 2 tablespoons Italian seasoning
  • 1 can (28oz) diced tomatoes, with juices
  • 1 medium potato or 6 baby (about 1 cup ), diced
  • 1 ½ cups green beans, sliced into 1 inch pieces
  • 1 head of green cabbage (about 8 – 10 cups), cored and chopped
  • 6 cups low sodium vegetable broth (or water)
  • salt + pepper, to taste
  • chopped parsley
  • lemon wedges
  • crusty bread

Instructions

Stovetop: (see notes for more cooking methods)

  • In a large 5qt. dutch oven or pot, heat water/olive oil over medium heat. Add carrots, celery, onions and garlic, saute for 4 minutes. Add the herbs and saute until fragrant, about 1 minute.
  • Add the green beans, tomatoes, potatoes, cabbage, and liquids, cover, bring to a boil. Remove lid, cabbage should be starting to shrink enough that you can give a good stir. Cover, turn heat to low and simmer for 20 – 30 minutes, stirring occasionally.
  • Add more water if needed, and season with salt and pepper to taste.

Serve: Ladle into soup bowls and top with chopped parsley. Pairs great with homemade vegan cornbread, vegan naan or artisan bread.

Store: Leftovers will keep in the refrigerator for 4 – 5 days. store covered. To keep longer, store in the freezer in freezer safe containers for 2 – 3 months.

Notes

Veg broth vs. water: Vegetable broth will yield the more robust and flavorful broth, but you can use water if needed. Just be sure to season well with salt and pepper. If using water, you may even want to add 1 teaspoon of onion and garlic powder for a fuller flavored broth.

Adjust veggies: Add more or less of any of the vegetables!

Add beans: The green beans add a good dose of protein, but a drained can of white beans or 1 ½ cups fresh cooked would be great too, adding to the nutritional profile.

Herb sub: In place of Italian seasoning, use 2 tsp. EACH dried oregano, basil, and thyme. Herbes de provence will also work.

Add pasta: For even more heartiness, add 8 ounces of cooked pasta such as shells, elbow, macaroni, rotini, fusilli, etc.

MORE COOKING METHODS

Instant Pot (6 qt.): Add the ingredients, except water/oil, to the bowl insert of your pressure cooker. Place the lid on the Instant Pot and set the release valve to the SEALED position. Press the MANUAL button and set the timer at 3 minutes. Once finished, set valve to quick release or let it release pressure on its own (takes about 20 minutes). Remove lid. Season with salt & pepper taste.

Slow Cooker: Add the ingredients, except the water/oil, to the bowl of your crock pot. Cover with lid. Set on HIGH for 4 – 5 hours or LOW for 8 – 10 hours. Add water as needed. Season with salt & pepper to taste.


Instant Pot Rustic Irish Potato and Cabbage Soup

This Instant Pot Rustic Irish Potato and Cabbage Soup has humble ingredients and will deliver slow-simmered flavor with just a few minutes in the Instant Pot. Full of vegetables, it’s perfect for refueling after a long day.

If your family loves soup as much as mine, then you’ll want to check out my entire collection of Instant Pot Soup Recipes too!

There are few things as comforting as a hot bowl of soup on a chilly day. I really love this soup for winter because it’s full of winter-hearty vegetables. So often, it’s hard to track down quality produce during the colder months, but you’ll have no trouble finding the vegetables in here – potatoes, carrots, and cabbage. The seasonings here are minimal, but they pack a big flavor punch.

The prep on this is quick – you can chop your onion and garlic first and get them sautéing while you work on chopping the remaining vegetables and smoked sausage. No need to peel the potatoes! Leaving the peels on gives the soup a rustic feel, and helps speed up the prep time.

Once everything is chopped, you’ll set up the Instant Pot and let it do its magic. In just a few minutes, you’ll be diving into a delicious bowl of soup – perfect for a busy night when you need something comforting!

The cider vinegar in the recipe is optional – the broth will taste great both with or without it, but it does add a great depth of flavor to the dish if you choose to use it.

Serve this up with some crusty bread to soak up the last of the broth in your bowl and you’ve got an easy, hearty dinner for the winter. Leftovers also reheat well for next-day lunches.

No time to prep in the evening? You can also prep this in the morning and cook it all day long in your slow cooker with the directions found here.


Cabbage Sausage and Potato Soup Recipe – So Delicious And Easy!

In a sea of soup recipes, this Cabbage Sausage and Potato Soup recipe swim to the top! It’s hearty, savory, and super easy to make.

We made a HUGE batch because my hubby has to have days of leftovers. I can easily understand why. It’s so delicious and comforting. I can see this has a great summer soup too.

We are all huge soup fans in this house and we make soups all season long. I made a huge batch yesterday and it’s half gone already.

Funny how soup always does a disappearing act when it comes to this house. This Cabbage Sausage and Potato Soup recipe are simply one of our favorites.

It’s a great low carb alternative too and super good for you.

You can see below in the video, we had so much fun making it too. Be sure to watch!

We both love to cook and it’s so much fun when it’s a team effort. There’s always some small drama for sure which makes it even more interesting. Making this Cabbage Sausage and Potato Soup was no different.

We had a blast and although we have a difference of opinions when it comes to cooking, we always manage to nail it! With my direction of course!

Be sure to check out my other delicious recipes too. Let me know if you have any questions about this recipe in the comments below. I know you are going to love this Cabbage Sausage and Potato Soup recipe as much as we do!

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