Cabbage Soup

Cabbage Soup


137 people made this

About this recipe: A hearty soup, great for a cold, blustery winter day. It is best cooked one day ahead, refrigerated overnight and heated just before serving.

Carol Fetsco

Serves: 20 

  • 1/2 medium head white cabbage, chopped
  • 4 large carrots, diced
  • 4 stalks celery, diced
  • 1 onion, minced
  • 175ml (6 fl oz) ketchup
  • 350ml (12 fl oz) tomato juice
  • 750ml (1¼ pints) vegetable stock
  • 450ml (¾ pint) chicken stock
  • 1 (400g) tin chopped tomatoes

Prep:20min  ›  Cook:3hr40min  ›  Ready in:4hr 

  1. Place chopped cabbage into an 8-litre soup pot.
  2. Microwave diced carrot in 2 tablespoons water for 6 minutes on high.
  3. Microwave diced celery in 2 tablespoons water for 4 minutes on high.
  4. Add the microwaved vegetables to the pot along with the remaining ingredients. Fill the tomato tin with water and add the water to the mixture. Repeat. Cover and bring mixture to the boil. Continue boiling for 30 minutes.
  5. Reduce heat to simmer and cook for 2 to 3 hours.
  6. Serve with slices of baguette. Have salt, black pepper and Tabasco Sauce available to season to taste at the table.

Make it vegetarian...

Use all vegetable stock instead of chicken stock in this recipe for a wonderful vegetarian dish.

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Reviews (7)


Took shortcuts. Delicious soup! I added a tin of drained cannellini beans during the last 15 minutes of simmering. (A restaurant we visited served a White Bean and Cabbage Soup so I went searching for a recipe and came upon this one.) I chopped the cabbage very finely, and I added 2 cloves of fresh garlic minced, 1 tsp. salt, 1/2 tsp. black pepper, and 1/4 tsp. Tabasco when I added the stock. Save yourself time and effort - there is absolutely no need to microwave the carrots and celery - just add them in raw along with the other ingredients. The soup turned out perfectly, and the black pepper along with the Tabasco gave it a very slight bite. - 24 Jul 2008


Took shortcuts. This soup is great! I don't have a microwave, so I just put all of the ingredients into the pot, raw. They come out perfectly. The second time I made it, I added green beans. It was delicious! I will add potatoes next time. - 24 Jul 2008


The beauty of this recipe is its versatility. So, add whatever veggies you have on hand (potato, green beans, peas, sweetcorn, courgette etc); beans are great (I use kidney beans or black-eyed beans). If you want meat, you can add sliced sausage or even cooked and diced bacon. Pasta also makes for a hearty soup/stew. I like to top it with a little grated Cheddar cheese, and, served with some buttered brown bread, it makes for a really great meal. Fantastic! - 24 Jul 2008

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