Cabbage soup is a timeless comfort food, celebrated for its simplicity, nourishing qualities, and satisfying flavor. Using McCormick spices elevates this classic dish, giving it a savory, aromatic depth that’s perfect for weeknight dinners or meal prep. Whether you’re looking for a light starter or a wholesome main, this McCormick cabbage soup recipe delivers a cozy bowlful every time.
Ingredients
- 1 medium head green cabbage (about 2 pounds), cored and chopped
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 (14.5-ounce) can diced tomatoes, undrained
- 6 cups low-sodium vegetable or chicken broth
- 1 teaspoon McCormick Ground Black Pepper
- 1 teaspoon McCormick Garlic Powder
- 1 teaspoon McCormick Paprika
- 1 teaspoon McCormick Dried Thyme Leaves
- 1/2 teaspoon McCormick Dried Basil Leaves
- 1/2 teaspoon McCormick Crushed Red Pepper (optional, for heat)
- 1 bay leaf (McCormick or other)
- 1 teaspoon salt (or to taste)
- 1 tablespoon lemon juice (optional, for brightness)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until softened and fragrant.
- Add the minced garlic and cook for another 1 minute, stirring constantly to prevent burning.
- Stir in the chopped cabbage. Cook for 4-5 minutes, stirring often, until the cabbage starts to wilt.
- Pour in the diced tomatoes (with their juice) and the broth. Stir to combine.
- Add the McCormick spices: black pepper, garlic powder, paprika, dried thyme, dried basil, and crushed red pepper (if using). Drop in the bay leaf and add salt to taste.
- Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer. Cover the pot loosely and let it simmer for 25-30 minutes, or until the cabbage and vegetables are very tender.
- Taste and adjust seasonings as needed. If desired, add the lemon juice for a touch of brightness.
- Remove the bay leaf. Ladle soup into bowls and garnish with fresh chopped parsley if desired. Serve hot.
Tips
- Substitutions: You can use green or savoy cabbage, or even a mix of green and red for a colorful twist. If you don’t have fresh garlic, increase the garlic powder by another 1/2 teaspoon.
- Protein Additions: For a heartier meal, add cooked shredded chicken, turkey, or sliced smoked sausage during the last 10 minutes of simmering.
- Broth Choice: Vegetable broth keeps it vegetarian, but chicken broth adds extra richness. For a deeper flavor, use bone broth.
- Common Mistakes: Avoid overcooking the cabbage, as it can become mushy. Add salt in stages, tasting as you go, since broth and canned tomatoes can vary in saltiness.
Serving Suggestions
- Serve the cabbage soup with warm, crusty bread or a slice of rye for dunking.
- Add a sprinkle of grated Parmesan or a dollop of sour cream for extra richness.
- Pair with a simple green salad dressed with lemon vinaigrette to round out the meal.
- For a cozy lunch, enjoy the soup with a grilled cheese sandwich or a hearty whole grain roll.
Variations
- Beefy Cabbage Soup: Brown 1/2 pound of lean ground beef or turkey with the onions in step 1 for a more filling, protein-packed soup.
- Tomato-Heavy Version: Use two cans of diced tomatoes for a more pronounced tomato flavor. Add a pinch of sugar if the tomatoes are too acidic.
- Vegetable Boost: Stir in diced potatoes, zucchini, green beans, or bell peppers with the cabbage for extra texture and nutrition. Adjust broth as needed.
- Spicy Kick: Increase the crushed red pepper or add a diced jalapeño to the sautéed vegetables for extra heat.
- Low-Carb: Skip potatoes and beans, focusing on cabbage, celery, and other low-carb veggies.
Storage and Reheating
Allow the soup to cool to room temperature before transferring it to airtight containers. Store in the refrigerator for up to 5 days. For longer storage, freeze in freezer-safe containers for up to 3 months. When ready to serve, thaw overnight in the refrigerator if frozen.
To reheat, place the desired amount of soup in a saucepan over medium heat, stirring occasionally, until hot (about 5-10 minutes). Alternatively, microwave in a microwave-safe bowl in 1-2 minute increments, stirring between each, until thoroughly heated. Always bring leftovers to a rolling boil if reheating on the stovetop to ensure food safety.
Frequently Asked Questions
- Can I make this cabbage soup in a slow cooker?
Yes, you can prepare this soup in a slow cooker. Sauté the onions, carrots, celery, and garlic as directed, then transfer everything to a slow cooker. Add the remaining ingredients and cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are tender. - Is this soup suitable for freezing?
Absolutely. Cabbage soup freezes very well. Cool completely before transferring to freezer-safe containers. Leave about an inch of headspace for expansion. Thaw overnight in the fridge before reheating. - What if I don’t have McCormick spices?
You can substitute with equivalent amounts of other reputable brands, but McCormick’s consistency and freshness are ideal for this recipe. If you lack a specific spice, you can omit it or use a blend such as Italian seasoning in a pinch. - How can I add more protein without meat?
For a vegetarian protein boost, stir in a drained can of cannellini or kidney beans in the last 10 minutes of simmering. Lentils or chickpeas also work well and add a lovely texture. - Can I use red cabbage instead of green?
Yes, red cabbage can be used and will give the soup a beautiful purple hue. The flavor will be slightly earthier, and the color of the broth may change, but the result is still delicious. - How do I avoid mushy cabbage?
Keep an eye on the simmering time and cut the cabbage into larger chunks if you prefer it with more bite. Start checking for doneness at the 20-minute mark, especially if you prefer your vegetables al dente.