Cabbage Soup Recipe

This Cabbage Soup Recipe is a comforting and nutritious meal that’s perfect for chilly days. This flavorful soup combines tender venison with a hearty mix of cabbage, carrots, celery, and green beans, simmered in a rich blend of vegetable and chicken broths. The addition of diced tomatoes and garlic adds a delicious depth of flavor, while fresh parsley brightens up the dish. Easy to make and packed with wholesome ingredients, this soup is a great way to enjoy a filling, homemade meal.

Cabbage Soup Recipe

Ingredients

1 head of cabbage, chopped

1 large can (28 oz) diced tomatoes

1 bunch of carrots, peeled and sliced

2 pints of home-canned green beans (or 2 cans, drained and rinsed)

A large amount of celery, chopped

1 large white onion, diced

1 pound venison burger (ground venison)

2-3 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley)

4 cloves garlic, minced (or to taste)

4 cups vegetable broth

2 cups chicken bone broth

Salt and pepper to taste

Instructions

Brown the Venison:

In a large pot, cook the ground venison over medium heat until browned. Drain any excess fat.

Sauté Vegetables:

Add the diced onion and minced garlic to the pot with the venison. Sauté until the onion is translucent and fragrant.

Add Vegetables and Broths:

Stir in the chopped cabbage, sliced carrots, chopped celery, and diced tomatoes (with their juice).

Pour in the vegetable broth and chicken bone broth. Stir to combine.

Season and Simmer:

Add the parsley, salt, and pepper. Bring the mixture to a boil, then reduce heat to low and let it simmer for about 45 minutes to 1 hour, or until the vegetables are tender.

Add Green Beans:

Stir in the home-canned green beans and cook for an additional 10-15 minutes to heat through.

Adjust Seasonings:

Taste and adjust the seasoning with additional salt and pepper, if needed.

Serve:

Ladle the soup into bowls and serve hot. Enjoy!

Notes:

Venison Substitution: If venison is not available, you can substitute it with ground beef, turkey, or even chicken. Adjust cooking times accordingly.

Cabbage Prep: For a softer texture, shred or chop the cabbage into smaller pieces. If you prefer a bit of crunch, leave the cabbage in larger chunks.

Tomato Variations: Feel free to use fresh tomatoes or different types of canned tomatoes (like crushed or whole) based on your preference.

Broth Options: You can use all vegetable broth or all chicken bone broth if you prefer a specific flavor profile. The combination of both adds depth.

Flavor Adjustments: Taste and adjust the seasoning with additional salt, pepper, or herbs as needed. A splash of vinegar or a pinch of red pepper flakes can also add an extra kick.

Vegetable Variations: Feel free to add other vegetables like potatoes or bell peppers based on what you have on hand.

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Cooking Time: The cooking time can be adjusted based on how tender you want your vegetables. Longer cooking will make the vegetables more tender.

Storage: This soup keeps well in the refrigerator for up to 5 days and can be frozen for up to 3 months. Allow it to cool completely before freezing.

Serving Suggestions: Serve the soup with crusty bread or a side salad for a complete meal. Adding a dollop of sour cream or a sprinkle of cheese can also enhance the flavor.

Garnish: Fresh parsley or additional herbs can be used as a garnish to add a burst of color and freshness just before serving.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use beef or chicken instead of venison?

Yes, you can substitute beef or chicken for the venison.

Use ground beef or chicken breast as alternatives, and adjust cooking times as needed.

How do I store leftover soup?

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.

You can also freeze it for up to 3 months.

Be sure to cool the soup to room temperature before freezing.

Can I add other vegetables to the soup?

Absolutely! Feel free to add other vegetables like potatoes, bell peppers, or green beans.

Just make sure they are chopped into similar-sized pieces for even cooking.

Is this soup suitable for a low-carb diet?

The soup has a moderate amount of carbohydrates. If you’re following a strict low-carb diet, you might want to reduce the amount of carrots or omit them entirely.

How can I make this soup spicier?

To add heat, you can include diced jalapeños, red pepper flakes, or a splash of hot sauce to the soup.

Adjust the spice level according to your taste preferences.

Can I use fresh herbs instead of dried parsley?

Yes, you can use fresh parsley instead of dried.

Add about 2 tablespoons of chopped fresh parsley towards the end of cooking for a burst of fresh flavor.

What can I use if I don’t have vegetable or chicken bone broth?

You can use regular chicken or beef broth, or even water, if you don’t have vegetable or chicken bone broth.

Just adjust the seasoning to taste.

How can I thicken the soup?

If you prefer a thicker soup, you can mash some of the vegetables or add a slurry of cornstarch and water.

Alternatively, you can use an immersion blender to blend part of the soup to your desired consistency.

How do I make this soup vegetarian?

To make the soup vegetarian, omit the venison and use vegetable broth.

You can add extra beans or tofu for protein and adjust the seasoning to taste.

Can I cook this soup in a slow cooker?

Yes, you can cook this soup in a slow cooker.

Brown the venison separately, then add all the ingredients to the slow cooker.

Cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.