This Rustic Cabbage Vegetable Soup is perfect for cool Fall day. It’s a great way to enjoy all the heartier Fall vegetables available at the local farmer’s market.
There’s nothing better than a bowl of soup to show how much you love someone. I’ve made tons of soup for family and friends over the years, and this week, my twin boys who are seniors in high school are in desperate need of a little extra love. With college application deadlines looming this week on top of all their regular school work, it’s stress at an all time high.
The college application process is more competitive than ever, and it just seems as if things have gotten way out of control these days. Honestly, I don’t recall my parents being involved at all in the college application process; today, you hear stories of parents helping to fill out their child’s common applications and craft their college essays (sorry boys, I’m not helping you there).
Several years ago, I sat next to a father on the plane who told me his son, who was a hockey player, was unhappy with his college and wanted to transfer. When I asked why, it turned out that the parents had picked the college for their son because he was “too busy” with hockey. When I suggested that his son help pick the school he was transferring to, the father responded, “Hmm, that’s a good idea.” I wonder where this is all headed. After all, our kids have to figure out things for themselves at some point, don’t they?
So, while I do check in with my boys to see where they are in the process of completing their applications, and read over their essays if they ask, I’ve found the most helpful thing I can do to keep things calm on the home front is to cook nourishing comfort food for them.
I finally got to the local farmer’s market this weekend and found lots of Fall root vegetables at the stands. Between the vegetables from my CSA Box and pickings from the farmer’s market, I made a big pot of soup, chock full of fall vegetables ~ cabbage, celery, carrots, leeks, and potatoes ~ with chicken chorizo, also from the farmer’s market. I deliberately cut the carrots, potatoes and celery into larger pieces to give this soup a hearty, chunky feel to it. The shredded cabbage turned nice and soft, almost melting into the soup. There’s nothing fancy about this soup, but it is surely satisfying, and full of love.
Rustic Cabbage Vegetable Soup
Ingredients
- 1 tablespoon olive oil
- 2 leeks white parts only, washed thoroughly, thinly sliced (~ 1 cup)
- 2 garlic cloves minced
- 2 chicken chorizo I bought mine from Whole Foods
- 2 carrots sliced (~1 cup)
- 2 celery sliced (~ 1 cup)
- 5 small potatoes sliced (~ 2cups)
- 3 cups shredded cabbage
- 1 1/2 cups cooked white beans if using canned beans, rinse well before using
- 8 cups low sodium chicken broth
- 2 teaspoons Penzeys Old World Seasoning
Instructions
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Heat oil in a pressure cooker. Add leeks, garlic, chorizo, carrots and celery. Saute 4-5 minutes until sausage is browned and leeks are softened. Add potatoes, cabbage, beans and broth. Seal pressure cooker and cook on high for 15 minutes. Quick release pressure. Serve.
If you like this Rustic Cabbage Vegetable Soup, you might also like:
Chicken Chorizo Kale Bean Farro Soup
looks amazing! Great combination!
Thanks Alison – been making lots of soup now that the weather has turned cooler. Hope you’re well my friend.
Oooo, cabbage with chorizo. Yep, pretty sure that would make me feel very loved!
Carolyn – a little chorizo goes a long way in flavor – I could use a bowl today, it’s chilly out!
looks delicious, I just LOVE soup!
Me too Diane – favorite way to stay warm!
Great soup Jeanette and you are so right – there are few things more comforting than a bowl of home-cooked soup!
Great looking soup Jeanette! Nothing beats a comforting warm bowl of soup during this time of year – especially when it’s loaded with so many great veggies 🙂
I always love a good bowl of soup and bread. I love cabbage too and use it to make chicken soup a lot, especially for the kids. Your recipe sounds interesting with the addition of chorizo. Never heard of the Old world seasoning before though, what’s a good substitute?
I don’t remember my parents being very involved in the college app process for me, but for my sister (who is the same age as your twins)…my mom is on intervention overload! It’s crazy. Maybe i should tell her to use up some of her excess energy making this soup!
My favorite comfort food has to be light and brothy soups as such!
Me too Kiran – love soups!
It was chilly and windy so I made a similar soup yesterday with veggies from my garden. Will show photo next Harvest Monday.
Delicious-looking soup, Jeanette!
That sounds so hearty and satisfying on a cold day.
Thanks Sylvie – it’s been getting cooler around here lately, and this soup definitely hit the spot the other day when I made it.
My family is Polish and they used to make a soup like this but I forgot all about it, thanks for the great memories!
Pamela, so funny that the Polish make soup like this – soup is such a universal food 🙂
This is a fantastic soup! I love fall pretty much just for recipes like this.
Thanks Russell – I always look forward to fall soups and chili.
Thank you Jeanette. I’ll try it on the stove.
Liz – hope you enjoy this recipe, it’s very easy and perfect for the cooler weather we’ve been having.
This soup looks delicious, but I am without a pressure cooker and the penzeys spice ~ it would be wonderful if you could offer an alternative spice(s). Many thanks, Leslie
Thanks Leslie, you can cook this in a regular pot on the stove; it will just take a little longer, perhaps 25-30 minutes. You can use your favorite spice or herb mix, or simply thyme, oregano, or rosemary. It’s really a matter of taste and preference.
Jeanette, this soup looks so incredibly satisfying! The ultimate comfort food…especially with the addition of chorizo! We love adding chorizo to different foods for an unexpected flavor boost. You are a good Mom to make something cozy for your twin boys as they begin planning for college life. Thanks for sharing!
A little chorizo goes a long way. I was lucky enough to find some chicken chorizo at our local farmer’s market which has no preservatives, with a little kick to it.
This looks so warm and comforting!
Just made this and I’m enjoying it while writing this. I made my pieces a little too small, so I have a bowlful of teeny tiny shredded cabbage. Don’t use your food processor to cut the cabbage! 🙂 I would much prefer this with heartier chunks. What a nice way to use cabbage, a much neglected veggie at our house. Thanks for the great recipe!
Rachel, so glad you tried this. I’ve got another head of red cabbage that I need to use up, so thinking of making this soup again, with beets this time since I’ll have red in the soup already 🙂
Sharing this recipe today on my FB page, love it!
Great. Send me some more.
What do you think about substituting the chorizo for an organic chicken sausage? I could not find organic chorizo anywhere near me.
I think any sausage would be good because of the spices/herbs they use.