READY IN 50 mins

Carrot, Potato, and Cabbage Soup

Read Reviews (98)

"This is an extremely easy soup to make. It freezes very well, so you can double or triple the recipe and keep it in the freezer." — Dan

Directions

Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.

Kitchen-Friendly View

PREP 30 mins
COOK 20 mins
READY IN 50 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 18, 2009

A really easy recipe when you want a nice hot, soup FAST. I didn't have cabbage on hand so I threw in an equivalent amount of celery and it turned out delicious. It's just the right consistency, something that always seems to be an issue when blending soups. I will definitely make it again.

—Melissa123

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Most Helpful Critical Review

Sep 30, 2009

I am not partial to thyme and there was far too much in this recipe (even at 1/4 tsp). Next "thyme" (ha! get it?) I will know to use less. I decided to crock pot this and it turned out well! 4 hours on high was perfect. I also didn't blend it. Could use a tad more salt. Will try the recipe again only modifying the spices a bit... maybe more basil?

—sharon

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114 Ratings

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Mar 27, 2009

This was absolutely delicious. I added kale at the end, and could feel the health as I ate it. The only reason I didn't give it five stars is because the method could be improved. I first sauteed the veggies before adding the broth to develop their flavor more.

—cooks4forty

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Mar 10, 2009

This soup is easy to make and really good! I did not blend it, though.

—Dana

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Feb 04, 2009

Great! It was very easy to make and very forgiving because I wasn't too precise with the measurements. I'll definitely make this again.

—littlepurplestar

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Aug 17, 2010

Very tastey and easy to make. I kept the ingredients the same however I did not blend the soup. I finely chopped all the veggies, cooked and served.

—Kim

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Mar 18, 2009

Excellent vegetable soup! We were having it with Rueben sandwiches, so didn't try it this time, but for a stand alone dinner soup, I might try it with kielbasa slices added. I did not blend the soup, as I kind of liked the rustic look and feel of it as it was. I did add a little bit of instant potato buds to slightly thicken the broth. YUMMY soup!

—Debi

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Dec 09, 2009

This was way better than I thought it would be. I blended half of it, it was a very nice texture. Also, I added a little bit extra basil/thyme (probably a 1/2 teas). And when I made the broth, I added 6 cups of water and 3 chicken boullion cubes. It was very good!

—Patty Jo

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Nutrition

Calories
161 kcal
8%

Carbohydrates
31.3 g
10%

Cholesterol
< 1 mg
< 1%

Fat
3.1 g
5%

Fiber
4.7 g
19%

Protein
3.8 g
8%

Sodium
1196 mg
48%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Carrot, Potato, and Cabbage Soup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 161
Calories from Fat: 28

% Daily Value *
Total Fat 3.1g 5 %
** Saturated Fat 0.6g 3 %
Cholesterol < 1mg < 1 %
Sodium 1196mg 48 %
Potassium 645mg 18 %
Total Carbohydrates 31.3g 10 %
Dietary Fiber 4.7g 19 %
Protein 3.8g 8 %
** Sugars 4.8g
Vitamin A 164 %
Vitamin C 50 %
Calcium 7 %
Iron 10 %
** Thiamin 16 %
** Niacin 21 %
** Vitamin B6 30 %
** Magnesium 13 %
** Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.