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 butter. Meat 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.
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.
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.
Step 3: Add vegetable stock to soup pot. Bring to a boil; then reduce heat and simmer about 30 minutes.
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.
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!
You can also add cooked diced ham for a meaty version. You would add the ham in step 5.
Number of servings (yield): 16
Have you heard the news? It’s the 12th Anniversary of our LWSL Holiday Planner! For…
LWSL & Co. Favorite 5 It seems crazy that it's fall already, but we can…
Lisa's Favorite 5 I'm a busy wife, mom, and gigi, so I'm all about finding…
Feeling like your finances are out of control can be downright scary. Don't miss these…
Amanda's Favorite 5 Do you spend so much time pouring into everyone else in your…
Danny's Favorite 5 Need some gift ideas for the Dads in your life? I've got…
Simplify your life in just 3 simple steps. Get our Living Well Starter Guide, absolutely free!
View Comments
Great unique recipe. Friends loved it! Question, where did you purchase that handy bowl with the cracker holder?
You can find them on Amazon.
Dearest Ruth, what an inspiring e-mail for this point in my life! (BTW, loved the soup recipe, definitely going to try it soon.) I have been battling cancer for only 6 months and was getting discouraged when God sent me this post. If you can rethink your paradigm, I can do mine as well. I've lost the ability to swallow, thus feeding tube, and even talk correctly. Thank you for the message of what I can do & what I will do in the coming months! Like you, my family have become so supportive and a key element in my successful treatment so far. Thank you for the positive message! God bless us all!
Thank you Joleisa for sharing how to freeze this!
I would love to try this as so many yummy favorites go in there. Unfortunately, my family doesn't love soup at all. So I will be freezing parts of it for later while I only need to prepare the soup once.
This looks like a keeper - anything with butter, onions, and cream has got to be good! I am looking forward to giving this a try - we are Soup People too!
This seems to make a lot. Can it be frozen?
Yes, Ann this can be frozen or better yet share a container with a friend. :)
Question: this soup looks great, but cabbage comes in so many sizes, about how large a head of cabbage are we to use 2/3 of? I just bought the smallest head of cabbage I could find at my local produce store, but it must weigh 6 or 7 lbs. All their cabbages were enormous.
I would try for a small to medium size cabbage. You can always use the rest in another recipe. :)
I just love soup and it's my favourite for lunch and dinner especially in the cold and dark days. I love that this one includes so many vegetables. The addition of the beans makes it healthier with protein too. I would leave out the flour, butter, milk and cream. What I do is boil all the vegetables with the stock and then use a stick blender to blend to a nice consistency when it is finished. This way it does seem like a creamed soup but with much less fat and calories. One other tip is that I make a very large pot of soup each time, cool it down properly, and freeze in smaller containers for later use. I love this post and always look forward to these.