Cabbage soup recipe

5 from 1 vote

A hearty Paleo soup recipe that can easily be prepared with any fresh, local and seasonal ingredients. Also a great soup to use up any leftovers.

Course Soup

Cuisine American

Keyword cabbage, soup

Prep Time 15

Cook Time 55

Total Time 1 10

Servings people

Calories 284kcal

Cost 12

In a large saucepan over medium-high heat, melt the cooking fat. Sautee the onions and garlic in the cooking fat for 5 to 7 minutes, just until the onions are translucent and tender.
2 tablespoon Paleo cooking fat, 1 onion, 2 cloves garlic
Add the cabbage, bell pepper, carrots, and ham and toss with the onions and garlic. Cook for 3 to 5 minutes, frequently stirring to prevent anything from burning or sticking to the bottom of the pot.
½ head cabbage, 1 onion, 1 bell pepper, 2 carrots, 1 lb cooked ham, 2 cloves garlic
Pour in the stock with the bay leaves. Allow the soup to come to a simmer and cook partially covered for 35 to 45 minutes. Season to taste with freshly cracked black pepper, but taste the liquid before adding any salt, as the ham will most likely give off enough saltiness on its own.
2 bay leaves, 8 to 10 cups of homemade stock, Sea salt and freshly ground black pepper to taste
Remove the bay leaves and serve.