Cabbage Soup Recipe for Cabbage Bean Soup when How to Make Bean Soup

A cabbage soup recipe is a favorite around the world. It can be flavored with a variety of other vegetables or meats like beef and pork if learning how to make cabbage soup. Cabbage is a versatile vegetable adding much flavor as a side dish to a meal like slaw or fried cabbage, used in entrées like cabbage rolls or in stews and soups. Many of my soup recipes just are not the same without the added flavor of cabbage.

Cabbage is so versatile because the mild flavor blends well with any kind of meat, other vegetables and other ingredients in general. In the first recipe, my soup unites cabbage with the delicious flavor of cooked chicken, other vegetables and a delicious blend of spices; great soup for a cold day.

CHICKEN CABBAGE SOUP RECIPE

• 1 Whole chicken


• Water


• 2 Cloves chopped garlic


• 1 Medium chopped onion


• 2 Stalks chopped celery


• 4 Medium peeled and diced potatoes


• 10 to 12 Cups shredded cabbage


• 2 Bay leaves


• 1 Teaspoon thyme


• 1 Large can beans


• 1 Can tomato sauce

In a large kettle, place cleaned whole chicken. Cover with water and add onion, celery, bay leaves and garlic. Cook until chicken is tender. Remove chicken from broth and remove meat from the bones. Chop meat into small pieces. Set aside.

Add potatoes, cabbage, thyme, beans and tomato sauce. Cook until potatoes are soft. Remove bay leaves from mixture. Add in the cooked chicken and season to taste with salt and pepper. If you want a richer chicken flavor, add a little chicken bouillon.

CABBAGE CHEESE SOUP

The flavor of this cabbage soup recipe is enhanced by many other ingredients. The heavy cream, cheese and white wine adds to the flavor of cabbage and other vegetables. So delicious!

• ½ Cup finely chopped onion


• ½ Cup finely chopped carrot


• ½ Cup finely chopped celery


• 1 Teaspoon minced garlic


• 1 Small head cabbage chopped


• 4 Tablespoons butter


• 1/3 Cup flour


• 2 Teaspoons cornstarch


• 5 Cups chicken broth


• 2 Cups shredded yellow cheese


• 1 Cup heavy cream


• 1/3 Cup dry white wine


• 1/8 Teaspoon baking soda


• ¼ Teaspoon black pepper


• 1/8 Teaspoon ground red pepper

Melt butter in a large Dutch oven; cover and cook over medium heat onion, carrots, celery, garlic and cabbage until tender, stirring occasionally.

Add flour and cornstarch to vegetable mixture stirring well.

Gradually stir in chicken broth; add cheese, heavy cream, wine, baking soda, pepper and red pepper stirring to blend.

Bring just to a boil (do not boil) reduce heat and simmer uncovered 10 minutes.

BORSCHT RECIPE

This cabbage soup recipe is not your traditional borscht recipe of the Ukrainian origin which uses beets as its base ingredients. Other borscht recipes have been developed using other bases like tomatoes. (I am sure because a lot of people do not like beets.) The following recipe has a tomato base. You can achieve a sweet-sour taste by adding the juice of 6 lemons plus 1 ½ cups of sugar.

• 2 ½ Pounds of beef brisket


• 3 Quarts cold water


• 1 Tablespoon salt


• ¼ Teaspoon black pepper


• 1 Can tomatoes


• 1 Small can tomato juice


• ¼ Cup chopped onion


• ¼ Cup chopped carrots


• ¼ Cup chopped celery


• 1 Cup diced potatoes


• 2 Cups chopped cabbage


• 1 ½ Cups canned white lima beans


• ¼ Cup pearl barley


• 1 Teaspoon chopped parsley


• ¼ Cup chopped red or green pepper

Place meat in soup kettle with cold water; bring to a boil, skim off top and simmer 3 hours.

Add remaining ingredients and simmer until vegetables are tender; simmer until ready to serve.

CABBAGE SOUP RECIPE with beans

• 1 Small chopped onion


• ½ Cup sliced celery


• 2 ½ Cups diced potatoes


• 3 Tablespoons oil


• 6 Cups shredded cabbage


• 3 Cups chicken broth


• 2 Cloves minced garlic


• 2 Bay leaf


• ½ Teaspoon sage seasoning


• ½ Teaspoon salt


• 1/8 Teaspoon black pepper


• 1 Can (16 ounces) drained beans


• 1 Can tomato sauce

Sauté onion, celery and potatoes in oil in a large saucepan until onion is tender.

Stir in cabbage, broth and seasonings; cover and cook over medium heat until potatoes and cabbage are tender.

Stir beans and sauce into the mixture and cook 10 minutes longer.

Remove bay leaves and discard; serve soup hot.

Tempt your taste buds and warm your tummy with a soup recipe below:

• Vegetable soup recipes


• Potato soup


• Chicken soup recipes


• Pumpkin soup recipe


• Tomato soup recipe


• Squash soup recipe

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