This winter soup is well-spiced and full of nourishing vegetables.
Ingredients
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2 medium leeks, white and light green parts only
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1 tablespoon extra-virgin olive oil
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1 medium yellow onion, diced small
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2 medium carrots, diced small
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2 celery stalks, diced small
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2 garlic cloves, minced
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1 medium Yukon Gold potato, peeled and diced small
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6 cups low-sodium chicken broth
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2 bay leaves
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½ head (1 ½ pounds) green cabbage, cored and thinly sliced
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Coarse salt and ground pepper
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2 teaspoons white vinegar
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1 tablespoon chopped fresh thyme leaves
Directions
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Halve leeks lengthwise; rinse thoroughly, pat dry, and cut into 1/2-inch slices. In a large Dutch oven or heavy pot, heat oil over medium-high. Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes. Add leeks and garlic and cook, stirring, until leeks begin to soften, 2 minutes. Add potato, broth, and bay leaves and bring to a boil. Stir in cabbage and season generously with salt and pepper.
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Return soup to a boil, then reduce to a rapid simmer. Cover and cook until vegetables are tender, 15 to 20 minutes. Remove from heat; stir in vinegar and thyme. Season with salt and pepper.
Cook's Notes
For added protein, stir in a can of rinsed, drained cannelloni beans during the last 5 minutes of cooking.