A good recipe for cabbage soup is Martha Stewart's "Cabbage-Vegetable Soup." It calls for healthy ingredients, such as fresh vegetables, broth with low salt content and minimum oil.Continue Reading
This soup takes a while to prepare, but it is worth it for its flavor and for adding a low-fat, low-sodium dish to the diet. Martha Stewart categorizes it as "everyday food" and it serves six people.
Prep Time: 15 min.
Cook Time: 30 min.
Ready In: 45 min.
Take only the white and light green parts of the leeks and cut them in half lengthwise. Rinse and dry. Slice the leeks into 1/2 inch pieces. Dice the onion, carrots, celery and potato into small chunks. Mince the garlic and chop the thyme leaves.
Set the heat to medium high and heat the oil in a heavy pot. Cook the carrots, onion and celery there for 5 minutes. Place the garlic and leeks in the pot and cook them until soft for about 2 minutes. Pour in the broth and put the potatoes and bay leaves in, then let the broth boil.
Add the cabbage along with salt and pepper. Bring to a boil. Reduce the heat so that the soup simmers rapidly. Cover the pot and let it simmer for 15 to 20 minutes. The vegetables should become tender. To finish, add thyme and vinegar after taking the pot off the heat.