Cabbage-Vegetable Soup

I found this recipe on the Martha Stewart website. This soup is loaded with vegetables and flavor. Your entire body warms as you eat it without giving you a heavy full feeling. This recipe is so flavorful and provides lots of leftovers to enjoy again and again! 

Recipe:

2 medium leeks, white and light green parts only

1 tablespoon extra-virgin olive oil

1 medium yellow onion, diced small

2 medium carrots, diced small

2 celery stalks, diced small

2 garlic cloves, minced

1 medium Yukon Gold potato, peeled and diced small

6 cups low-sodium chicken broth

2 bay leaves

½ head (1 ½) pounds green cabbage, cored and thinly sliced

Coarse salt and ground pepper

2 teaspoons white vinegar

1 tablespoon chopped fresh thyme leaves

1. Halve leeks lengthwise; rinse thoroughly, pat dry, and cut into 1/2-inch slices. In a large Dutch oven or heavy pot, heat oil over medium-high. Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes. Add leeks and garlic and cook, stirring, until leeks begin to soften, 2 minutes. Add potato, broth, and bay leaves and bring to a boil. Stir in cabbage and season generously with salt and pepper.
2. Return soup to a boil, then reduce to a rapid simmer. Cover and cook until vegetables are tender, 15 to 20 minutes. Remove from heat; stir in vinegar and thyme. Season with salt and pepper.
   

A couple notes:

I added a few chopped white mushrooms to the recipe. Their texture and light flavor is great.

Instead of 1 Yukon Gold potato, I used 2 chopped Russet potatoes because I already had them in the kitchen.

I didn't have fresh thyme leaves so I used dried thyme. About ½ tablespoon.


Enjoy!