Hearty Cabbage Soup
Source of Recipe
From "The America's Test Kitchen Healthy Family Cookbook"
List of Ingredients
- 1 tsp canola oil
- 2 ounces bacon, minced
- 1 onion, minced
- 1 tsp caraway seeds
- 3 cloves garlic, minced
- 1 tsp chopped fresh thyme or ¼ tsp dried thyme
- ¼ cup dry white wine
- 1 head green cabbage, cored and cut into ¾-inch pieces
- 12 ounces red potatoes (2 to 3 medium), scrubbed and cut into ¾-inch chunks
- 3 carrots, peeled and cut into ½-inch pieces
- 3 parsnips, peeled and cut into ½-inch pieces
- 3 cups low-sodium chicken broth
- 3 cups vegetable broth
- 1 bay leaf
- 1 cup low-fat sour cream
- Salt and pepper
- Heat oil in a large Dutch oven over medium heat until shimmering. Add the bacon and cook until rendered and crisp, about 3 minutes. Stir in the onion and caraway seeds and cook until the onion is softened, about 5 minutes.
- Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Stir in the wine, scraping up any browned bits, and simmer until nearly evaporated, about 1 minute. Stir in the cabbage, potatoes, carrots, parsnips, broths, and bay leaf and bring to a simmer. Cover, reduce the heat to medium-low, and cook until the vegetables are tender, 25 to 30 minutes.
- Discard the bay leaf. Stir a few tablespoons of the hot soup into the sour cream to temper, then stir the sour cream mixture into the pot (see note). Season with salt and pepper to taste and serve.
Makes 8 servings.
This soup is both flavorful and satisfying, but has just 200 calories in a 1½-cup serving.
• Do not substitute red, napa, or savoy cabbage for the green cabbage; they will yield unappetizing soups.
• Do not boil the soup after adding the sour cream, or the sour cream will curdle.