Spicy Vegetarian Cabbage Soup
- Yield 8
- Prep 30 minutes
- Cook 30 minutes
Spicy Vegetarian Cabbage Soup is a soup recipe on Avoteb. The yield on the card is 8. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 1 tablespoon olive oil
- 1 medium white onion, peeled and diced
- 6 cloves garlic, peeled and minced
- 6 cups vegetable stock
- 2 medium carrots, diced
- 1 stalk celery, diced
- 1 pound Yukon gold potatoes, diced
- 2 (10-ounce) cans fire-roasted diced tomatoes and green chiles (or simply fire-roasted tomatoes, for a milder soup)
- 1 (15-ounce) jar roasted red peppers, drained and chopped
- 1 (15-ounce) can Great Northern beans, rinsed and drained
- 1 small green cabbage, roughly chopped
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon crushed red pepper flakes (or more/less, to taste)
- 2 handfuls baby spinach or kale
- Kosher salt and freshly-cracked black pepper, to taste
- optional toppings: chopped fresh cilantro or parsley
Method
Warm oil in a large stockpot over medium-a hot burner. Tip in onion and sauté for 5 minutes, stirring occasionally, until softened. Stir in garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant.
Tip in 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 let it bubble gently. 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.
Plate warm, garnished with toppings if desired.
Kitchen notes
- Tip in onion, garlic, vegetable stock, carrots, celery, potatoes, tomatoes and green chiles, roasted red peppers, beans, cabbage, cumin, and crushed red pepper flakes to the bowl of a large (6-quart) slow cooker. Whisk to combine.
- Lid and cook on low for 6-8 hours, or on high for 3-4 hours, until the vegetables are tender.
- Stir in the greens until combined. Then taste and season the soup with salt and pepper as needed.
