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Kale and Cabbage Soup

Rated as 4.21 out of 5 Stars
14

"I made this recipe as a spin-off of Portuguese kale soup. I liked it so much! I like to serve this with freshly squeezed lemon juice or grated Parmesan cheese (but not both)."
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Ingredients

1 h 15 m servings 199
Original recipe yields 8 servings

Directions

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  1. Combine tomatoes, butter, dried minced onion, salt, and black pepper in a small saucepan over medium heat. Bring mixture to a simmer, place a cover on the saucepan, and cook at a simmer for 15 minutes.
  2. Heat olive oil in a stock pot over medium heat. Cook and stir celery, onion, garlic, and bay leaves in hot oil until onion is translucent, about 5 minutes. Add tomato mixture; cook and stir another 5 minutes.
  3. Remove and discard bay leaves. Pour water into the stock pot. Stir green cabbage, beef base, herbes de Provence, and red pepper flakes into the water. Loosely cover the stock pot and cook the mixture for 25 minutes.
  4. Stir kidney beans and kale into the soup. Again loosely cover the pot and continue cooking another 15 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 199 calories; 7.9 25 10.6 4 3229 Full nutrition

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Reviews

Read all reviews 12
  1. 14 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I really liked this soup a lot and will definitely make it again. I originally tried it because I felt the need for some greens and all that kale and cabbage fit the bill! Like the previous rev...

Most helpful critical review

Followed recipe, just tasted bland. Maybe leftovers might taste better tomorrow. I'll save it in my recipe box, just incase.

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I really liked this soup a lot and will definitely make it again. I originally tried it because I felt the need for some greens and all that kale and cabbage fit the bill! Like the previous rev...

Good hearty, healthy soup. Changes made: added 3 Italian sausages, 2 chopped potatoes, eliminated beef stock, used 1 litre chicken broth for part of liquid, used 28oz canned tomatoes instead of...

I really like this soup. We have made it twice now, and enjoyed it both times. It is a little bland, although the flavor seems to get stronger as time goes by. I might play a little with differe...

Followed recipe, just tasted bland. Maybe leftovers might taste better tomorrow. I'll save it in my recipe box, just incase.

Surprisingly good. Nice way of getting healthy vegetables in a simple dish. Even my children loved it.

making right now and it smells fantastic! I only had 3 tomatoes so i added a can of diced tomatoes too. per other reviewers i decided i would add some tumeric for color and a little apple cider ...

Had added 3 tsp salt, a shake of hot pepper flakes and 3 shakes pepper for seasonings. Was bland, but served it with nutrional yeast and tex-mex cheese. Was very good!

I really liked this soup after making a couple of small adjustments, including replacing the beef base with 2 veggie cubes, using thyme and rosemary instead of herbs de provence and, using chopp...

Not sure why it calls for dried onion with the tomatoes, esp. when raw onions go into the stock pot. As for taste, I added enough spices so it would have flavor, but it was still not that inter...