Pioneer Woman Cabbage Soup

Pioneer Woman Cabbage Soup combines hearty cabbage, carrots, celery, and tomatoes with a savory broth of beef or chicken stock. The texture is comforting, with tender vegetables and a rich, flavorful broth. Named after Ree Drummond, aka The Pioneer Woman, this dish reflects her rustic, home-cooked style.

Ingredients:

• 1 medium head of cabbage, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 can diced tomatoes (14.5 oz)
• 1 onion, diced
• 4 cups chicken or beef broth
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme

How To Make Pioneer Woman Cabbage Soup

1. In a big pot, heat the olive oil over medium heat to begin. Sauté the onions until they are tender.
2. After that, add the celery and carrots and cook for about five minutes, or until they are soft.
3. Gently mix the cabbage after adding it to the pot. Give it two minutes to cook.
4. Add the chopped tomatoes, juice, and either beef or chicken broth. Mix everything together.
5. Add thyme, salt, and pepper for seasoning. Heat the soup until it begins to gently boil.
6. After it reaches a boil, lower the heat to a simmer and allow the flavors to combine for twenty-five minutes.
7. Take the soup off of the stove and let it to cool for approximately five minutes.
8. Serve the soup warm after ladling it into dishes. Savor the coziness and warmth of every bite!

Pioneer Woman Cabbage Soup Recipe Tips:

• To add more protein, add ground beef. Add ground meat to the soup for a heartier version. Before adding the vegetables, brown half a pound of beef. As instructed, add the celery, carrots, and onions once the beef is cooked thoroughly. The soup is more satisfying because of the rich meaty flavor that improves the liquid. For those who enjoy beef, this version offers a filling supper. The taste is quite gratifying as the savory beef melds perfectly with the vegetables and cabbage. Try this version for a satisfying, high-protein dinner.
• Vegan Soup Made Without Animal Products. Use veggie broth in instead of the chicken or beef broth for a vegan twist. To make the soup entirely plant-based, substitute olive oil for the butter when sautéing. You can enjoy a lighter, healthier version because the other ingredients stay the same. A small amount of apple cider vinegar or lemon juice added at the end can brighten the dish and improve the flavors.
• Potatoes in Cabbage Soup for Extra Heartiness. Try adding potatoes to your cabbage soup for a heartier supper. Add the celery, carrots, and two to three medium potatoes, chopped. As they boil, the potatoes get softer and creamier as they absorb the flavors of the broth. This change gives the soup a hearty, starchy component that makes it ideal for a chilly day. The potatoes give the soup a fuller texture by thickening it. It is a comforting, filling choice that will prolong feelings of fullness.

How To Store & Reheat Leftovers?

1. In The Fridge: Store the soup in an airtight container in the refrigerator. It will keep for up to 3-4 days. Make sure it’s completely cooled before storing to prevent condensation. Always store leftovers separately from any added toppings or garnishes for best results.
2. In The Freezer: To freeze, let the soup cool completely. Transfer it to an airtight, freezer-safe container. It can be frozen for up to 3 months. When ready to eat, thaw overnight in the refrigerator before reheating. Avoid freezing if you’ve added dairy or potatoes, as they can change in texture.
3. To Reheat: Reheat the soup by simmering it on the stove over low heat. Stir occasionally to prevent burning. Alternatively, heat it in the microwave in short intervals, stirring in between. Make sure it’s heated through before serving, ensuring the soup’s full flavor and warmth.

Pioneer Woman Cabbage Soup Recipe Nutrition Facts

Calories: 150-200 per serving
Protein: 3-5 grams per serving
Carbohydrates: 30-35 grams per serving
Fiber: 5-7 grams per serving
Fat: 4-6 grams per serving
Sodium: 600-800 mg per serving
Vitamin A: 120% of daily value
Vitamin C: 60% of daily value
Calcium: 4% of daily value
Iron: 6% of daily value
Potassium: 500-700 mg per serving

Ingredient Breakdown:
Cabbage: Low in calories, high in fiber, and a good source of Vitamin C
Carrots: High in Vitamin A and beta-carotene
Celery: A source of Vitamin K and potassium
Tomatoes (diced): Rich in Vitamin C and antioxidants
Onion: Provides Vitamin C and small amounts of fiber
Chicken or beef broth: Adds sodium, providing essential electrolytes
Olive oil: Contains healthy fats, including monounsaturated fats
Salt: Provides sodium, essential for fluid balance
Black pepper: A source of antioxidants
Thyme: Contains Vitamin C and beneficial antioxidants

Try More Recipes:

• Pioneer Woman Slow Cooker White Chicken Chili
• Pioneer Woman Pumpkin Chili
• Pioneer Woman Beef Stew
• Tisane Durbon