Potato and Cabbage Soup

Autumn is the time for soups (there’s no denying a warm bowl on a chilly night).

It’s also a season super packed with schoolwork. Since I usually cook for one (unless my roommates walk in the kitchen), I made this pot of soup in mind to last me through most of the week. Making one large batch sets you up with easily warmed leftovers for future meals.

And this is one soup I won’t mind eating multiple helpings of.


Extra virgin olive oil

1/2 onion, chopped

4 cloves garlic, pressed or chopped

3 medium potatoes, skin on and chopped

Dash of salt and pepper

5 cups vegetable or chicken broth

1 15-oz. can white beans (great northern beans)

1/2 medium cabbage, chopped

Daiya Vegan Cheese (optional)


1. Warm the olive oil in a large pot over medium-high heat. Add the onion and garlic

2. Stir in the salt and potatoes. Cover and cook until they are a little bit tender and are just starting to brown, about 5 minutes

3. Add the broth and the beans, and bring the pot to a simmer.

4. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens.

5. Adjust seasonings as desired. Served dusted with a handful of Daiya Vegan Cheese (optional)

Tags: , , ,

Categories: Main dish, Season: Fall, Side dish, Soup


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


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