Cabbage-Vegetable Soup


  • 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 more ingredients
    • 6 cups low-sodium chicken broth
    • 2 bay leaves
    • ½ head (1 ½ pounds) green cabbage, cored and thinly sliced
    • Coarse salt and ground pepper
    • 2 teaspoons white vinegar
    • 1 tablespoon chopped fresh thyme leaves

1. 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 beg...

View full recipe at SpringPad


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