Cabbage Soup
Enjoy a delicious cup of steamy cabbage soup for St. Patrick's Day and all year round!
Ingredients
- 2 tbsp Primo's Madagascar Black Pepper Olive Oil
- 1 chopped onion
- 2 shredded carrots
- 2 tbsp Kerrygold butter
- 1 head chopped small cabbage
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- 6 cup vegetable broth
- 5 peeled and cubed medium potatoes
- 1 10.5 oz can cream of celery soup
Instructions
- Warm up Primo's Madagascar Black Pepper Olive Oil in a large soup pot and cook onions and carrots on medium/high heat until the onions are semi-translucent
- Add butter, cabbage, garlic, pepper, and salt to the pot. Stir and cook for 5 minutes.
- Pour broth into the pot, add the potatoes, and mix well.
- Reduce the heat to medium/low, cover your pot and let the soup simmer until your potatoes are soft. (About 30 minutes.)
- Reduce to low heat and pour the cream of celery soup into the pot. Cover the pot again and continue simmering for another 15 minutes.
- Turn off the heat and serve hot!
Notes
Special thanks to South Your Mouth for inspiring a vegetarian version of this recipe. You can find more tried-and-true Southern cabbage recipes on their site!
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