Best Cabbage Soup

Best Cabbage Soup

Valarie Young


  • 2 tablespoons olive oil
  • 4 leeks, sliced (white part only)’
  • 6 medium carrots, sliced
  • 4 garlic cloves, minced
  • 1 ½ tablespoons McKay’s Chicken Style Seasoning
  • 2 tablespoons Italian seasonings
  • 1 teaspoon smoked paprika
  • ¼ teaspoon turmeric
  • ¼ red chili flakes
  • ½ teaspoon salt
  • ¾ teaspoon black pepper
  • 1 bay leaf
  • 4 cups vegetable broth
  • 3 cups water
  • 2 14 oz. cans great northern beans or cannellini beans, drained and rinsed
  • ½ large head green cabbage or 1 entire small-medium head, chopped
  • 3 big handfuls of baby spinach


  1. In a large soup pot or 6-quart Dutch oven, sauté the leeks, carrots, and garlic in olive oil (or vegetable broth) over medium heat for 5 minutes.
  2. Add all of the dry seasonings, salt, pepper and the bay leaf. Mix well and let cook for 2 additional minutes.
  3. Add the vegetable broth, water, beans, chopped cabbage and spinach to the pot. Bring it to a boil and then reduce the heat to a low simmer. Cover the pot and let it cook for 25-30 minutes.
  4. Taste and add black  pepper to salt if needed.


Squeeze the juice of a half of lemon or 1 tablespoon over soup and stir. Enjoy!


Adapted from Stacey Eckert’s “Best Vegetarian Cabbage Recipe”