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

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