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Cabbage Soup

Enjoy a delicious cup of steamy cabbage soup for St. Patrick's Day and all year round!
Print Recipe
Course Appetizer, Side Dish, Soup, Vegetables

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.
Keyword cabbage, soup