I love fresh veggies from the farmer’s market! However, coming home with a huge pile of vegetables can sometimes be a little overwhelming, but I have a few standby recipes such as this easy vegetarian quiche or this simple vegetable frittata that both work with pretty much any combination of vegetables. I also love to make soup! Some creations definitely turn out better than others, but this Cream of Cabbage soup recipe was a huge hit with the whole family. In fact my youngest even said it was the best soup she ever had. So there you go.

It also happens to be a great vegetarian option for a simple fall or winter meal. Serve alongside crusty bread with homemade butterMeat eaters might also want to consider adding some chopped cooked ham, but that is totally optional. I added beans because my kids love them, but you could also skip them if you’re not a fan.

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Cream of Cabbage Soup

Cream of Cabbage Soup ingredients

Here is what you need:

1 stick butter
2 large sweet onions, peeled
2/3 head of cabbage
4 medium carrots
10 small red potatoes
2 32oz. containers vegetable stock
3 Tablespoons flour
1 cup heavy cream
2 cups milk
1/2 teaspoon pepper
2 teaspoons salt
4 tablespoons fresh dill, finely chopped or 1 tsp dried
1/2 cup grated Parmesan cheese
2 cans white cannelloni beans, drained and rinsed

Chop onions and cabbage. Cook with butter for about 7 minutes.

Step 1: Chop onions & cabbage; melt 5 Tablespoons of butter in the bottom of a large soup pot over medium heat. Cook onions until soft, about 7 minutes. Add cabbage. Then sauté 10 more minutes, stirring occasionally.

Add potatoes, carrots, and any other vegetables to the cabbage and onions.

Step 2: While onion is cooking, chop carrots, & potatoes into small bite sized pieces. Add vegetables to pot; sauté until tender, approximately 10 more minutes.

Add the vegetable broth to the soup pot.

Step 3: Add vegetable stock to soup pot. Bring to a boil; then reduce heat and simmer about 30 minutes.

Add butter, flour, and heavy cream to a sauce pan and whisk until thick.

Step 4: Melt 3 tablespoons butter in medium saucepan over medium heat. Add 3 tablespoons flour and mix well with wire whisk to form a roux. Add 1 cup cream and 2 cups milk; stir until thickened and bubbly. Add dill, salt, & pepper to cream mixture; stir well.

Add cream mixture to the soup pot.

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Step 5: Add cream to soup; stir well. Add beans and Parmesan cheese  Heat to almost a boil then reduce heat and serve.

Recipe Notes: You can also add cooked diced ham for a meaty version. You would add the ham in step 5. You can also find these super cute soup & cracker bowls here!

Cream of Cabbage Soup | Vegetarian Soup Recipe | Food Made Simple

Cream of Cabbage Soup | Vegetarian Soup Recipe | Winter Vegetable Recipes | Soup Recipe | Food Made Simple
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Cream of Cabbage Soup

Hearty & delicious, this wonderful vegetarian soup has an Irish soul!
Course Soup
Cuisine Irish
Keyword Cream of Cabbage Soup
Prep Time 7 minutes
Cook Time 35 minutes
Total Time 42 minutes
Author Ruth Soukup

Ingredients

  • 1 stick butter
  • 2 large sweet onions peeled
  • 2/3 head of cabbage
  • 4 medium carrots
  • 10 small red potatoes
  • 2 32 oz. containers vegetable stock
  • 3 Tablespoons flour
  • 1 cup heavy cream
  • 2 cups milk
  • 1/2 teaspoon pepper
  • 2 teaspoons salt
  • 4 Tablespoons fresh dill finely chopped or 1 tsp dried
  • 1/2 cup grated Parmesan cheese
  • 2 cans white cannelloni beans drained and rinsed

Instructions

  1. Chop onions & cabbage; melt 5 Tablespoons of butter in the bottom of a large soup pot over medium heat.  Cook onions until soft, about 7 minutes.  Add cabbage.  Then sauté 10 more minutes, stirring occasionally.
  2. While onion is cooking, chop carrots, & potatoes into small bite sized pieces.  Add vegetables to pot; sauté until tender, approximately 10 more minutes.
  3. Add vegetable stock to soup pot.  Bring to a boil; then reduce heat and simmer about 30 minutes.
  4. Melt 3 tablespoons butter in medium saucepan over medium heat.  Add 3 tablespoons flour and mix well with wire whisk to form a roux. Add 1 cup cream and 2 cups milk; stir until thickened and bubbly.  Add dill, salt, & pepper to cream mixture; stir well.
  5. Add cream to soup; stir well.  Add beans and Parmesan cheese  Heat to almost a boil then reduce heat and serve.

Recipe Notes

You can also add cooked diced ham for a meaty version. You would add the ham in step 5.

Number of servings (yield): 16

Pin For Later:

Need a creative recipe for your winter vegetables? Nothing beats soup to warm up on a cool day. You get both with our Cream of Cabbage Soup that even the kids will enjoy.

 

Ruth Soukup
Ruth Soukup is dedicated to helping people everywhere create a life they love by follwing their dreams and achieving their biggest goals. She is the host of the wildly popular Do It Scared podcast, as well as the founder of Living Well Spending Less® and Elite Blog Academy®. She is also the New York Times bestselling author of six books, including Do It Scared®: Finding the Courage to Face Your Fears, Overcome Obstacles, and Create a Life You Love, which was the inspiration for this book. She lives in Florida with her husband Chuck, and 2 daughters Maggie & Annie.
Ruth Soukup
Ruth Soukup

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