Cabbage & Potato Soup

Cabbage & Potato Soup

A simple cabbage and potato soup that everyone will love.



  1. Cut the cabbage into quarters, then thinly slice. Heat the olive oil over medium heat in a large pot. Add the cabbage and cook for about 15 minutes, tossing often, until it’s decreased to about 1/3 its original size and is tender.
  2. While the cabbage cooks, mince the garlic and cut the potatoes into small 1/2″ cubes. Add to the cabbage and cook for an additional 5 minutes. Add the broth, salt, and thyme and bring to a boil, then turn the heat to low and let simmer for 15 minutes, partially covered, until everything is soft.
  3. Add the beans and let simmer until warm, then stir in the butter and a bunch of black pepper. Taste and add more salt if necessary. The broth should be just a tad too salty – when eaten with the cabbage and potatoes it all evens out nicely. Serve.


– If you are using fine-grained salt such as table salt, start with 1/4 tsp.

– The right kind of vegetable broth can make or break a soup. Make sure you’re using a kind you’ve tried (and liked) before. A light-colored broth is best. I love the O Organics brand from Vons/Safeway, if you can find it.