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Spicy Cabbage Soup

This week has not been all that healthy. Nothing says detox like cabbage soup!

Source: Gimme Some Oven | Serves: 4 | Time: 1 hr

Changes: adjusted some amounts; used yellow onion instead of white;


1/2 tbsp olive oil

1/2 medium yellow onion, peeled and diced

3 cloves garlic, peeled and minced

4 cups vegetable stock

1 medium carrot, diced

1 stalk celery, diced

1 Yukon gold potato, diced

1 10-oz can fire-roasted diced #tomatoes and green chiles

1 15-ounce jar roasted red peppers, drained and chopped

1 15-oz can Great Northern #beans, rinsed and drained

1 small green #cabbage, roughly chopped

1 tsp ground cumin

1/ 4 tsp crushed red pepper flakes (or more/less, to taste)

1 handful baby #kale

S&P, to taste


Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until softened. Stir in garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant.

Add in the vegetable stock, carrots, celery, potatoes, tomatoes and green chiles, roasted red peppers, beans, cabbage, cumin, crushed red pepper flakes, and stir to combine.

Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and cook for 20-30 minutes, until the vegetables are tender.

Stir in the greens until combined. Then taste and season the soup with salt and pepper as needed.

Serve warm and enjoy!

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