Rustic Cabbage Soup

Prep Time
Cook Time
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"This is such a delicious soup. Growing up, Mom and I would normally make this soup towards the end of summer - when the cabbage was ready to harvest. I guess since it was late in the summer; I always thought of this as a 'Fall' type of soup. Simply serve with crusty bread, and you are set. It is perfect for lunch, or a light dinner. And, it freezes great - so, make a big pot!"

Original is 8 servings
  • Garnish


  • Serving Size: 1 (419 g)
  • Calories 143.6
  • Total Fat - 3.5 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 5.6 mg
  • Sodium - 834.9 mg
  • Total Carbohydrate - 21 g
  • Dietary Fiber - 5.1 g
  • Sugars - 5.9 g
  • Protein - 6.2 g
  • Calcium - 74.9 mg
  • Iron - 1.8 mg
  • Vitamin C - 34.8 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Bacon ... Add 1 teaspoon of the olive oil to a large stock/soup pot, and bring to medium heat. Saute the bacon slowly, stirring often; until it begins to brown, and crisp up 3-4 minutes.

Step 2

Base Vegetables ... Once the bacon has started to crisp up; add the rest of the olive oil, onions, celery, carrot, a pinch of both salt and pepper. Continue to saute 3-4 minutes until the vegetables begin to soften. Then, add the garlic, and cook another couple of minutes.

Step 3

Beer, Broth, and Cabbage ... Deglaze the pan with the beer, scraping any bits off the bottom of the pan. Note: I like the flavor of beer in this soup. If you aren't sure; add, 1/2-3/4 of the beer - you can always add a bit more broth. Or, later on, you could add the rest of the beer.

Step 4

Then, add the broth (6 cups, you can always add the extra cup if needed), bay leaves, herb seasoning, and the cabbage - and, mix to combine. At this point, you need to let the cabbage cook down. It will take a while - a good 15-20 minutes, on medium low heat. Make sure to stir it now and then.

Step 5

After the cabbage starts to cook down, check once again for seasoning. You may want a bit more of the herb seasoning, or salt and pepper. Season accordingly. Also, if you didn't add all the beer, you can add the rest; or, you can add that extra cup of broth too. It really depends on how thick/thin you prefer your soup.

Step 6

Note: if you decide to use fresh potatoes vs canned, you will want to add them when you add the cabbage. Personally, I find the diced canned potatoes work perfect in this soup; and, they are very convenient.

Step 7

Finish ... Once the cabbage is tender, add the canned potatoes, beans, and caraway. Stir to combine; and, cook another 10-15 minutes. Again, check for seasoning - you should always season every layer as you cook.

Step 8

Serve and ENJOY! ... First, don't forget to remove the bay leaves. Then, to finish the soup - grated swiss is a nice topping; and, fresh parsley is a must for me. And, don't forget the crusty bread - or, I love a nice thick slice of warm pumpernickel bread.


No special items needed.

1 Reviews


I don't like canned potatoes, so I used Russets. Everything else was the same, going light on the caraway seeds. Served baked Italian bread with ours for one yummy lunch to be repeated!


review by:
(13 Apr 2021)

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