Pub Style Cabbage Soup
Warm, hearty, and bursting with flavor, Pub Style Cabbage Soup is the ultimate comfort food for chilly days. This rustic recipe combines savory bacon, tender cabbage, and hearty potatoes in a rich chicken broth infused with smoky paprika, thyme, and garlic. With a splash of Worcestershire sauce and a bright finish of fresh parsley and lemon juice, this soup strikes the perfect balance of robust and refreshing. Perfect for a cozy dinner or as a pub-style appetizer, this crowd-pleaser comes together with simple ingredients and is ready in just over an hour. Serve it with crusty bread for a satisfying meal that’ll have everyone coming back for seconds! Keywords: pub style cabbage soup, hearty cabbage soup, savory cabbage soup recipe, smoky bacon soup, comfort food.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 slices bacon
- 1 large yellow onion
- 2 medium carrots
- 2 medium celery stalks
- 1 small green cabbage
- 1 large russet potato
- 3 large garlic cloves
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 0.5 teaspoon smoked paprika
- 2 items bay leaves
- 8 cups chicken broth
- 1 tablespoon worcestershire sauce
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
Instructions
In a large soup pot, heat the butter and olive oil together over medium heat.
Add the bacon and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Dice the onion, carrots, and celery. Sauté them in the pot for 5-7 minutes until softened.
Core and shred the cabbage, then peel and dice the potato into small cubes. Mince the garlic cloves.
Add the garlic to the pot and sauté for 1 minute until fragrant.
Stir in the paprika, thyme, smoked paprika, and bay leaves. Let them cook with the vegetables for 30 seconds to release their aromas.
Add the cabbage and potato, stirring to combine everything.
Pour in the chicken broth, scraping the bottom of the pot to deglaze any bits stuck there.
Bring the soup to a boil, then reduce the heat to low. Cover partially with a lid and simmer for 30 minutes, or until the cabbage and potatoes are tender.
Stir in the Worcestershire sauce, salt, and black pepper. Taste and adjust seasoning as needed.
Chop the cooked bacon and fresh parsley, adding them to the soup just before serving.
Finish the soup with a splash of lemon juice for brightness, remove the bay leaves, and serve hot with crusty bread or rolls.
Nutrition Facts
Calories |
215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 990 mg | 43% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 7.3 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1000 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
