Cabbage Soup


Cabbage Soup

Cook Time: 2 hours

Yield: Makes 12 8oz servings


  • 3 quarts chicken or vegetable stock
  • 4 tablespoons (1/2 stick) butter (or margarine)
  • 2 large onions, diced
  • 1 large head of cabbage, quartered and chopped
  • 1 pound unpeeled potatoes, cubed
  • 1 pound carrots, sliced in ¼ inch rounds
  • ¼ cup dried parsley
  • Optional ingredients:
  • 2 cans (14.5 ounces each) stewed tomatoes, well drained
  • 3 cups fresh spinach leaves, washed and de-stemmed
  • 1 bunch celery, cleaned and diced
  • 1 large zucchini, cubed
  • 2 tablespoons dried oregano
  • Salt and pepper to taste


  1. In a giant soup pot, bring the stock to a boil.
  2. In a 12 inch frying pan, melt the butter (or margarine) and sauté the onions until golden, about 5 minutes.
  3. Add to the soup pot, along with any butter remaining in the pan.
  4. Add the remaining ingredients, including the optional ones of your choice, and cover the vegetables with water or additional stock.
  5. Simmer over low heat, stirring occasionally, until the carrots are soft and the potatoes are cooked, about 2 hours.
  6. Add salt and pepper to taste before serving.
  7. Serve with cheddar cheese, some crusty bread, and a good story.

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