Fall Harvest Cabbage Soup
This Fall Harvest Cabbage Soup is the ultimate cozy, comforting dish for chilly days. With tender ground meat, hearty vegetables like carrots, zucchini, and cabbage, and a blend of savory herbs, it’s BRILLIANT! The rich, simmered flavors only get better the longer it cooks, making it perfect for a slow, relaxed afternoon. Whether you’re feeding a crowd or simply craving something hearty, this soup pairs beautifully with crusty bread and butter, bringing a taste of home and warmth to every bite.Visit my Amazon storefront to pick up Soup Making Essentials!
Equipment
- Large, Heavy-Bottom Soup Pot
- Wooden Spoon or Stirring Spoon
- Knife
- Cutting Board
- Garlic Press or Knife
- Measuring Spoons
- Can Opener
- Ladle
- Soup Ladle (optional for serving)
Ingredients
- 2 pounds ground beef or pork sausage
- Salt and pepper to taste
- 1 large onion chopped
- 5-6 cloves of garlic smashed
- 5 carrots sliced into coins
- 2-3 zucchini diced
- 2-3 handfuls spinach
- 1 medium-sized cabbage chopped (8-10 cups)
- 1 bunch flat leaf parsley chopped
- 1 27- ounce can whole peeled tomatoes
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1/2 teaspoon dried thyme leaves
- 3-4 sprigs fresh thyme
- 2 tablespoons chicken bouillon
- 8 cups water
Instructions
- In a large, heavy bottom soup pot, brown ground beef or pork over medium-high heat and season generously with salt. Add pepper to taste.
- Add onion and garlic. Cook 1-2 minutes.
- Add all other vegetables, canned tomatoes, and seasonings. Stir to combine. Add bouillon and water.
- Simmer at least 60 minutes. The longer this cooks, the more flavorful it becomes. Serve alongside crusty bread and butter. Enjoy!